This recipe is so easy and tasty! I used to not like sun-dried tomatoes, but then I tried sun-dried tomato pesto, and it changed my world. I am not a huge pine nut fan, so I used sunflower seeds in my pestos. You can add parmesan to this, but you don't need it!
1.5 pounds of salmon, preferably wild
1 cup of sun-dried tomatoes (I used ones that weren’t packed in oil, but it’s your preference!)
½ cup toasted sunflower seeds (unsalted)
¼-½ cup olive oil, depending on if your tomatoes are oil packed or not
½ cup packed basil leaves
2 cloves of garlic
½ teaspoon sea salt
¼ teaspoon red pepper flakes (optional- they’ve got a kick to them!)
Preheat oven to 425℉.
Rinse the salmon and pat dry with paper towels. Sprinkle with salt and pepper and place skin side down on a parchment lined baking sheet. Bake for 10-13 minutes.
In a food processor, combine the rest of the ingredients and process until finely chopped.
Remove salmon from oven and spread pesto evenly over it. Enjoy!