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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!)



  1. Preheat oven to 425℉.

  2. 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.

  3. In a food processor, combine the rest of the ingredients and process until finely chopped.

  4. Remove salmon from oven and spread pesto evenly over it. Enjoy!


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