Baked salmon in sauce Provencal

title="Baked salmon in sauce Provencal"
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(7) Rate it

• 0:15 Prep


• 0:30 Cook


• 
  4 Servings


• Capable cooks

Spice up your regular midweek menu with colourful ingredients and have something to look forward to tonight!

Featured in
French recipes, Main recipes

Ingredients

• 2 tablespoons olive oil


• 2 cloves garlic, crushed


• 2 red onions, halved, cut into wedges


• 125ml (1/2 cup) dry white wine


• 70g (1/4 cup) tomato paste


• 2 x 400g cans diced tomatoes


• 1 cup finely shredded basil, plus extra leaves, to serve


• 225g (1 1/2 cups) pitted kalamata olives, halved


• 4 x 220g pieces salmon fillet, pin-boned, skinned


• Steamed green beans and


• roasted Chat potatoes, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Heat oil in a large saucepan over high heat. Add garlic and onions, and cook, stirring, for 4 minutes or until onions have softened. Add wine and cook for 5 minutes or until reduced by half. Add tomato paste and cook, stirring, for 1 minute, then add canned tomatoes, basil and two-thirds of the olives. Stir to combine and season with salt and pepper. Bring to the boil, then remove pan from heat.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Preheat oven to 200C. Pour sauce Provençal into a deep, 23cm x 30cm ovenproof dish. Place salmon in sauce, then cover loosely with foil. Bake for 15 minutes or until fish is just cooked. Stand for 5 minutes before serving.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Divide salmon among plates, spoon over sauce and scatter with remaining olives and extra basil. Serve with green beans and roasted chat potatoes.
  
  
  

• Low carb


• Low sugar

Nutrition

• 2796 kj

  Energy




• 39g

  Fat Total




• 8g

  Saturated Fat




• 6g

  Fibre




• 57g

  Protein




• 143mg

  Cholesterol




• 802.28mg

  Sodium




• 8g

  Carbs (sugar)




• 17g

  Carbs (total)

All nutrition values are per serve

Notes

Tip: Dress up this dish when entertaining; after removing the salmon from the oven, scatter the baked fish with 2 tbs each shredded flat-leaf parsley, lemon zest and roasted pine nuts.

• Author: Dominic Smith


• Image credit: Ben Dearnley


• Publication: MasterChef

Source: taste.com.au