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Baked salmon fresh out of the oven.

Sun-Dried Tomato Aioli for Baked Salmon

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5 from 1 review

  • Author: Lindsay Pleskot
  • Total Time: 22 minutes
  • Yield: serves 2
  • Diet: Gluten Free


This creamy, healthy aioli sauce for baked salmon comes together quickly and is flavor packed. Healthy baked salmon recipes like this are the perfect low-effort weeknight win. This recipe is a favorite in my house!



Baked Salmon

  • 2 x 4-5 oz salmon filets
  • Freshly-cracked pepper
  • Coarse salt

Sundried Tomato Aioli

  • 3 sundried tomato halves, chopped
  • 1 tbsp garlic, minced
  • 2 tbsp parsley or basil, finely chopped
  • 1 tsp dijon mustard
  • 1 tbsp olive oil
  • ½ cup cherry tomatoes, quartered
  • Coarse salt
  • Freshly-cracked pepper to taste


  1. Preheat oven to 400°F.
  2. Soak sun-dried tomatoes in boiling water for 10-15 mins. (Alternatively, you can use the pre-chopped ones that come in oil, then leave out the step where we add olive oil.)
  3. Chop the sun-dried tomatoes and place them in a small bowl.
  4. Add minced garlic, chopped parsley/basil, dijon mustard, and olive oil to the same bowl.
  5. Mix ingredients well (or pulse in a food processor for a smoother texture). Add quartered cherry tomatoes and stir until combined. Place mixture to the side.
  6. Sprinkle salmon with salt and pepper and place on a foil-lined baking pan or cast iron pan.
  7. Bake for 6 mins. Remove from the oven and flip over.
  8. Add half the aioli on top and bake for an additional 6 minutes—or until easily flaked with a fork. Thicker pieces of salmon may require additional baking time.


This dish is delicious with roasted potatoes and vegetables (like baked zucchini!) or a fresh salad.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: North American