Baked salmon in sauce Provencal

Tasteful Baked salmon in sauce Provencal Recipe

Spice up your regular midweek menu with colourful ingredients and have something to look forward to tonight!
Baked salmon in sauce Provencal
Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 4 person.


  • 2 tablespoons olive oil

  • 2 cloves garlic, crushed

  • 2 red onions, halved, cut into wedges

  • 125ml (1/2 cup) dry white wine

  • 70g (1/4 cup) tomato paste

  • 2 x 400g cans diced tomatoes

  • 1 cup finely shredded basil, plus extra leaves, to serve

  • 225g (1 1/2 cups) pitted kalamata olives, halved

  • 4 x 220g pieces salmon fillet, pin-boned, skinned

  • Steamed green beans and

  • roasted Chat potatoes, to serve


  • Step 1

    Heat oil in a large saucepan over high heat. Add garlic and onions, and cook, stirring, for 4 minutes or until onions have softened. Add wine and cook for 5 minutes or until reduced by half. Add tomato paste and cook, stirring, for 1 minute, then add canned tomatoes, basil and two-thirds of the olives. Stir to combine and season with salt and pepper. Bring to the boil, then remove pan from heat.

  • Step 2

    Preheat oven to 200C. Pour sauce Proven├žal into a deep, 23cm x 30cm ovenproof dish. Place salmon in sauce, then cover loosely with foil. Bake for 15 minutes or until fish is just cooked. Stand for 5 minutes before serving.

  • Step 3

    Divide salmon among plates, spoon over sauce and scatter with remaining olives and extra basil. Serve with green beans and roasted chat potatoes.

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