Originally published in The Northern Light

Close to the heart, and most importantly the mouth, of all Alaskans is the salmon. A keystone species in our state the salmon can be baked, grilled, smoked and canned in all sorts of ways. For a simple and delicious preparation, my friend, and geology student, Sasha Peterson bakes the salmon with just two other ingredients. The savory sun dried tomato and citrus flavors of the lemon pepper make for a decadent meal, and a tasty way to get your Omega-3 fatty acids. Add a side of sauteed kale and some rice or quinoa and you have a meal you’ll be proud of.

This recipe calls for sun-dried tomatoes. Sasha used the refrigerated kind that is in a jar. This allows the tomatoes to be saturated in oil, adding to the flavor of the salmon. Optional: Sprinkle with capers for added decadence.



1 fresh salmon fillet

1/2 cup of sun dried tomatoes

1 and a half tablespoons of lemon pepper


1. Take your salmon fillet and place on a sheet of foil.

2. Sprinkle the lemon pepper evenly over the salmon fillet.

3. With a spoon, drizzle the sun dried tomatoes and oil over the fillet until the fillet is covered.

4. Fold the foil inwards creating a cocoon for the salmon to cook in.

5. Allow the salmon to cook for about 30 – 40 minutes, or until the salmon flakes against a fork brushing the center of the fillet.

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