Baked Salmon with Sun-Dried Tomatoes & Spinach

Salmon is a winner no matter what in my opinion; the sun-dried tomatoes give it that added richness which balances with the slightly bitter spinach nicely. Cooking the salmon in the foil ensures nothing goes to waste too – and trust me you’ll want every last drop of the cooking juices!

Serves 2


  • 2 salmon fillets, boneless and descaled
  • 1 handful spinach, roughly chopped
  • 8 sun-dried tomatoes (in oil), chopped into small pieces
  • 4-5 basil leaves, roughly chopped
  • Crushed black pepper
  • 1 tbsp oil (from sun-dried tomato jar)


  1. Preheat the oven to 200°C
  2. In a small bowl, mix the sun-dried tomatoes, the oil, spinach, basil and season generously with black pepper.
  3. Place the salmon fillets in the centre of a large sheet of foil.
  4. Add the tomato and spinach mixture to the fish; placing on and around it. Then seal up the foil tightly, ensuring no steam or juices escape.
  5. Place the foil parcel onto a baking tray and put in the oven. Leave to bake for 20 minutes.

Best served hot.


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