Salmon Fillets in a Spicy Tomato Sauce

I just love preparing a gourmet-looking and tasting dish and this was so easy! A thank you to City Fish for the salmon steaks. Ceramic bakeware like Emile Henry is perfect for this recipe because it goes from the oven to the table. I made the entire recipe in one baking dish.

• Preparation Time: 15 mins
• Cooking Time: 32 mins
• Total Time: 47 mins
• Calories: 449 Calories

Ingredients

• ½ teaspoon ground black pepper
• 1 teaspoon dried basil
• 2 tablespoons chopped fresh parsley
• 1 pinch salt and ground black pepper to taste
• 2 teaspoons dried oregano
• 1 teaspoon sea salt
• ¼ cup dry red wine
• 1 tablespoon capers
• ½ teaspoon red pepper flakes
• 1 tablespoon olive oil, or to taste
• 2 (6 ounce) salmon fillets
• 1 large large onion, finely chopped
• 1 (28 ounce) can diced San Marzano tomatoes

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Drizzle olive oil into a baking dish; add onion.

Step 2

Bake in the preheated oven until onion is fragrant, about 7 minutes.

Step 3

Stir diced tomatoes, wine, oregano, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes into the baking dish.

Step 4

Bake in the preheated oven until tomato sauce is simmering, about 10 minutes.

Step 5

Season salmon fillets with salt and pepper. Slide fillets into the sauce; top with capers.

Step 6

Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes. Garnish with parsley.