Recipe: Tangy baked salmon fillets an easy fall supper

Salmon for supper? That’s always a good idea. Article content

A high-quality protein source, salmon is full of heart-healthy omega-3s, and other essential vitamins such as B12 and potassium. This simple recipe, source from The Vancouver Sun’s More Six O’Clock Solutions cookbook by Ruth Phelan and Brenda Thompson, is straightforward yet superb.

Serve it with a favourite vegetable and some rice on the side.

Tangy Baked Salmon Fillets

3 tbsp (45 mL) chopped fresh Italian parsley

2 tbsp (30 mL) grated lemon zest

2 tbsp (30 mL) finely chopped and drained sun-dried tomatoes (packed in oil)

1 large garlic clove, minced

2 tbsp (30 mL) olive oil

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

4 salmon fillets (skin on), about 6 oz (170 g) each

In a small bowl, combined parsley, lemon zest, s