Salmon livornese

Main Dish
4 servings
15 min
35 min
Very Easy


Number of serving: 4
1 pound salmon

15 mL olive oil

1 shallot, diced

4 garlic gloves, minced

798 mL canned crushed tomatoes

30 mL capers, finely chopped

125 ml black olives; pitted and chopped

30 mL fresh parsley, chopped

zest of a lemon

15 mL fresh lemon juice

salt to taste

pepper to taste


  • Preheat the oven at 400 F degrees. Heat olive oil in a pan over medium heat.
  • Add shallot and cook until tender. Add garlic and cook for 30 seconds.
  • Stir in tomatoes, capers, olives, lemon zest and parsley. Bring to a boil, reduce the heat to medium-low and let simmer for 10 minutes.
  • Spread half of the tomato mixture in a greased baking pan. Top with salmon. Squeeze lemon juice over salmon.
  • Spread remaining tomato mixture over salmon.
  • Bake in the oven for 15 to 30 minutes (15 minutes if you have 1/2-thick fillet or 30 minutes if you have 1-inch thick fillet).

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