1cupchopped sun-dried tomato, cut into thin slices
salt
Rocket and Walnut Pesto Sauce
3largegarlic cloves
½cupwalnuts
⅔cupparmigiano-reggiano, coarsely grated
1tspsalt
½tspblack pepper
3cupsloosely packed fresh rocket
⅔cupextra-virgin olive oil
Instructions
In a food processor, finely chops the garlic. Stop the machine then add the walnuts, parmesan cheese, salt, pepper, and rocket, then process until finely chopped. While the motor is running, slowly add the olive oil.
Preheat oven to 250°C.
Wash and pat dry the salmon. Place the fish on the baking dish and spread pesto evenly on top of the fish. Arrange the sun-dried tomato on top of the pesto.
Place the tray in the oven and bake for 7 to 10 minutes or until the fish is cooked. Make sure not to overcook the salmon it will dry out.