Ingredients
- 1 tablespoon olive oil, plus extra
- 2–3 shallots, finely diced
- 2 garlic cloves, minced
- red chilli flakes, to taste
- 700 g ripe tomatoes, diced
- 60 ml dry white wine, optional (1/4 cup)
- 3 tablespoons flat-leaf parsley, chopped
- 2 tablespoons fresh dill, chopped
- 500 g salmon fillet, (skinless, whole)
- sea salt and freshly ground black pepper, to taste
- 100 g feta, crumbled
Instructions
- Preheat the oven: Preheat the oven to 400°F / 200°C (180°C fan-assisted). Lightly grease a baking dish with olive oil.
- Prepare the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the shallots and cook for 3–5 minutes, until softened. Add the garlic and chilli flakes and cook for about 30 seconds, until fragrant.
- Add the wine and tomatoes: If using the white wine, add it to the pan and let it simmer until reduced. Add the diced tomatoes, season with salt and pepper, and simmer for about 5 minutes, until the tomatoes begin to soften and release their juices.
- Add the herbs: Remove the pan from the heat and stir in the parsley and dill. Taste and adjust the seasoning as needed.
- Assemble the salmon: Arrange the salmon in the baking dish and season with salt and pepper. Spoon the tomato sauce over and around the salmon, then scatter the crumbled feta on top.
- Bake and serve: Bake for about 15 minutes, or until the salmon is just cooked through. NOTE: Cooking time will vary depending on the thickness of the fillet. Serve with ribbon pasta, crusty bread or vegetables for a lower-carb option. Enjoy!
Nutrition
Notes
- Speed things up: For a quicker cooking time, cut the salmon fillet into 4 equal-sized pieces before placing it in the baking dish. Individual portions will cook faster than a whole fillet, so check them a few minutes earlier to avoid overcooking.
- Meal-prep: This baked salmon tastes just as delicious cold, making leftovers perfect for an easy office lunch.