Baked Salmon in Provencal Sauce
Satisfy your salmon cravings with my best Oven Baked Salmon recipe – fresh salmon fillets in a Mediterranean Tomato and Olive Sauce, covered with foil and baked until moist and flaky! A healthy & low carb dinner in one casserole.
Before we talk about this best-ever oven baked salmon, let me tell you about my weekend. It was a mix of work (as always, if I may say!) and fun. Solal got tickets to the NRL Preliminary Final (translation = an important rugby game) between the Bulldogs and the Panthers, two teams of the Sydney region.
It sounds like I know a lot about this stuff and all, but truth is, I had no idea who these teams were and what exactly this game was about. Lucky for me, Solal played rugby for a couple of years so he was able to refresh my memory about the rules.
You know, so that I knew when to get excited 😉 The game was great, with a lot of action, and the seats were so comfy and very close to the field! And we had Vietnamese for dinner just before so…definitely a great evening!
Ho hey, hello, that’s me! And Solal! Don’t mind the non-hairdo and the prolific beard, mmkay? And that’s definitely skulls you’re seeing on my scarf. But I’m definitely not a Goth, just trying to stay warm when my body can’t put up with temperatures below 20c/70F anymore. Okay, I’m kidding – just a little bit.
This oven baked salmon! Right! Almost forgot about it. Baking salmon in a flavorful sauce covered with foil, to trap the moisture, is one of the best ways to cook salmon fillets. And also one of the easiest. No salmon skin stuck to a pan, no fat stains on your new pants.
So, the provencal sauce we bathe our salmon in has a pretty classic combination of Mediterranean ingredients but they’re always delicious when put together: onion, garlic, tomato, white wine, basil and kalamata olives.
You start this oven baked salmon recipe by making the olive & tomato sauce first, then pour it into a baking dish, arrange the fresh salmon fillets on top, cover the dish with foil and pop everything into the oven for about 15 minutes. Easy, right?
I know, 15 minutes sound short but our oven is hot and the tomato oven sauce is also still really warm, so your salmon fillets will cook rather quickly under the foil cap!
Guys, if you like easy dinners and are fans of moist and flaky salmon, you got to try this oven-baked salmon recipe! It makes for such a tasty healthy weeknight meal along with some quinoa salad!
For more baked fish recipes, make sure to check out my Panko Crusted Fish Fillets
If you tried this oven baked salmon recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Baked Salmon in Provencal Sauce
Satisfy your salmon cravings with my best Oven Baked Salmon recipe - fresh salmon fillets in a Mediterranean Tomato and Olive Sauce, covered with foil and baked until moist and flaky! A completely healthy and low carb meal in one casserole.
- 1 tsp olive oil
- 2 cloves garlic minced
- 1 large onion chopped
- 1/2 cup dry white wine
- 1/4 cup tomato paste
- 2 14- oz cans crushed tomatoes 400 g cans
- 1 cup fresh basil leaves chopped
- 1 cup pitted Kalamata olives cut in half
- salt and pepper
- 4 salmon fillets about 8 oz - 220 grams each
Preheat oven to 400F/200C.
Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, and cook until soft, about 2 minutes.
Add wine and cook for about 5 minutes or until reduced by half. Add tomato paste and cook for 1 minute. Add crushed tomatoes, basil and 2/3 of the olives. Season with salt and pepper and stir to combine. Bring to a boil and remove from the heat.
Pour sauce into a large baking dish and place salmon fillets on top. Cover with foil and bake 15 minutes or until salmon is just cooked. Remove from the oven and let it stand 5 minutes before serving.
Serve salmon fillets on plates, and spoon sauce on top. Scatter with remaining olives and chopped parsley, cilantro or basil.
Adapted from MasterChef Australia Magazine