Recipe:
1. Season the salmon fillets with little salt and pepper, and place then on a greased baking pan.
2. Put the pan on the upper shelf of a preheated oven and broil them until they are half-cooked.
3. Meanwhile heat the olive oil in a frying pan and sauté the garlic and onion.
4. When they are soft, add the olives, artichoke, capers and white wine.
5. Cook for 2 minutes and add the tomato sauce (if using) and chopped basil.
6. Season the sauce to taste and pour it over the half-cooked salmon fillets.
7. Return them in the oven until they are fully cooked.
8. It takes about 10 minutes at 425 F.
Alternatively, you can finish the dish in the pan over the stove, instead of in the oven.
I served the Mediterranean salmon with honey glazed baby carrots, broccoli, green peppers and two-color mashed potatoes.
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