Salmon livornese

Ingredients

• 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

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Preparation

• 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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