Baked salmon in sauce Provencal

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


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.


Nutrition

Energy 2796kJ	Fat saturated 8.00g
Fat Total 39.00g	Carbohydrate sugars 8.00g
Carbohydrate Total 17.00g	Dietary Fibre 6.00g
Protein 57.00g	Cholesterol 143.00mg
Sodium 802.28mg

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.

Source:

http://www.taste.com.au/recipes/26135/baked+salmon+in+sauce+provencal?ref=collections,french-recipes