Wild Alaska Salmon with Sun-dried Tomato
Who said cosy meals can't be as beautiful as dinner party fare?
- Few drops of olive oil
- 4 (125–150g) frozen fillets wild Alaska salmon
- Salt and freshly ground black pepper
- 100g sun-dried tomatoes in olive oil, roughly chopped
- 6 tbsp finely grated Parmesan cheese
- 150g soft cheese
- About 12 basil leaves
- 400g asparagus or broccoli
- Green salad, to serve
2) Mix together the sun-dried tomatoes, Parmesan cheese and soft cheese. Snip about half the basil leaves into the mixture and stir to combine. Share the mixture between the salmon fillets, spreading it out to cover the tops. Drizzle with a little more olive oil, then cover loosely with a piece of foil.
3) Bake in the oven for 20 to 25 minutes, removing the foil for the final 5 minutes. Check that the fish is cooked – the flesh will be opaque and should flake easily
4) A few minutes before the fish is ready, cook the asparagus or broccoli in lightly salted boiling water for 4 or 5 minutes. Serve with the fish, accompanied by a green salad. Garnish with the remaining basil leaves.
Cook's Tip: If the salmon fillets are thawed remember to cook them for less time; about 15 minutes will be fine.
![Salmon and Veggie Linguine - "Sal Monguini"](http://www.fnstatic.co.uk/images/small/recipe/salmon-and-veggie-linguine-quot-sal-monguini-quot-.jpg "Salmon and Veggie Linguine - "Sal Monguini"")
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