Roasted Sockeye Salmon with Tomatoes

Sockeye salmon is high in rich omegas, but has a propensity to dry out with roasting. This is especially a challenge since it is often only available frozen, which also risks ending in a drier bake. Coating the salmon with a thin layer of a tasty Dijonnaise and moist fresh tomatoes, basically guarantees a soft moist and delicious roasted salmon, no matter what.

2 Tbsp good real mayonnaise

1 tsp Dijon mustard

1 clove garlic, finely minced through a press

1 boneless fillet, sockeye salmon

2 plum tomatoes, diced

Fresh basil and curry leaves, if desired

Preheat oven to 425F. Whisk together the mayonnaise, dijon and garlic. Place fillet on a shallow, oiled roasting pan. Spread the mayo mixture evenly over the fillet. Season with fresh black pepper. Top the salmon with the tomatoes and herbs.

Roast the salmon for about 15 minutes, only just until it is cooked through.

Serves 3-4, depending on the size of the salmon fillet.

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