Mediterranean Baked Salmon With Tomato Sauce Recipe

About this recipe

A flavorful pescatarian dinner featuring tender baked salmon in a rich tomato and white wine sauce, complemented by aromatic vegetables and fresh herbs.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 100 g Celery Stalk
• 5Ltr Vittorio Pomace Olive Oil
• 2.5 Kg Austin Whole Peeled Tomato
• 80 g Knorr Vegetables Stock Cubes
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Heat 1/2 cup olive oil in a large skillet over medium heat. Add 2 chopped onions, 1 minced clove of garlic, and 3 diced stalks of celery. Sauté for 10 minutes until softened.
3. 3. Stir in 1 lb of diced tomatoes, 1/2 cup vegetable stock, 3 chopped green onions, 2 tablespoons of chopped parsley, and 1 teaspoon of salt. Simmer the mixture for 5 minutes to combine the flavors.
4. 4. Place 3 lb of salmon steaks in a large casserole dish. Pour the tomato and vegetable mixture evenly over the salmon.
5. 5. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 20 to 30 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. 6. Serve the baked salmon hot, garnished with additional parsley if desired.