Salmon livornese

Name: Salmon livornese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: en
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

Main Dish

4 servings

15 min

35 min

Very Easy

(3/5 - 2 votes)
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Ingredients

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

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).

KKalounakou

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