I have made this recipe countless times and it has always been a success. The salmon remains moist and the veggie base is an unexpectedly flavorful complement to the fish.
Ingredients: A B Gf Df Ef
(for 6 people)
- 1 big fillet of wild salmon, approx. 2 lb.
- 3 yellow onions
- 4 big ripe tomatoes
- a few leaves of basil (10-12)
- ½ cup of Kalamata olives
- 2 Tbsp. of capers
- 7 Tbsp. of EVOO
- Himalayan salt
- Black pepper
Preheat the oven at 380F.
Wash the basil and pat it dry with a paper towel. Wash the salmon and pat it dry with a paper towel.
Peel the onions and slice them thinly. Sauté them in 3 Tbsp. of olive oil in a frying pan until they wilt, continuously stirring, for approx. 10 minutes. They don’t need to be completely cooked as they will finish cooking in the oven. Spread evenly the sauté onions on the bottom of an oven pan big enough to contain the salmon.
Wash the tomatoes and slice them into rounds 1/3 inch thick. Lay them over the onions. Grind some salt and some pepper. Place the salmon fillet over the tomatoes, cut the olives in half and scatter them evenly over the salmon. Add the capers, the basil leaves, salt and pepper again, and the remaining olive oil. Bake for 20-30 minutes at 380 F.
Serve warm.