Rinse the sun-dried tomatoes under some water to remove any excess salt as they tend to be very salty. You can now start making the pesto by placing all the ingredients into a food processor. Add enough olive oil to blend to a nice rustic pesto. Leave this pesto chunky for best results. Next, place the 4 salmon fillets in a baking dish. Spread each piece with a tablespoon of the pesto, and cover the pesto with 4 or 5 slices of lemon. Drizzle with olive oil, season well with fresh black pepper and pour the white wine over the salmon. Bake in the oven for 10-15 minutes at 180`c. When ready, serve the salmon fillets with new potatoes and a nice rucolla salad.

Serves 4

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