Prep Time

10 Minutes

Servings

6

Ingredients

• 6 (4.5 oz/130g each) salmon fillets
• 1½ tbsp mixed herbs
• 1½ tbsp lemon zest, divided
• ½ tsp salt
• ¼ tsp black pepper
• 3½ tbsp olive oil, total
• 21 oz (600g) chopped tomatoes, canned (Sauce)
• 1 medium white onion, diced (Sauce)
• 1 tbsp garlic paste (Sauce)
• 3 tbsp capers (Sauce)
• 6 fl oz (180ml) chicken stock (Sauce)
• 1½ tbsp tomato paste (Sauce)
• 1 tbsp oregano (Sauce)
• 1½ tsp thyme (Sauce)
• 3 tbsp fresh parsley, chopped (Garnish)

Directions

• Preheat oven to 400°F. Rub salmon with salt, pepper, herbs, 1½ tsp zest, and 1½ tsp oil.
• Sear flesh-side down in 1½ tbsp oil in a 12-inch skillet over high heat, 3 minutes. Remove.
• Sauté onion, garlic paste, and capers in 1½ tbsp oil over medium heat, 3 minutes.
• Add remaining sauce ingredients. Simmer 8 to 10 minutes.
• Pour into a 9x13-inch baking dish. Add salmon. Bake 10 minutes, to 145°F.
• Top with parsley.

Family Picky Tip

• Serve sauce on the side for kids who like their salmon plain. Extra sauce is great over pasta or rice.