An easy salmon recipe with only 15 minutes active cooking time. Perfect for weeknight meals
Prep Time:10 min
Cook Time:30 min
Total Time:40 minutes
2 lbs/ 900g salmon filet, whole or in portions
3 Tablespoons olive oil, separated
1/3 cup minced onion
2 garlic cloves, minced
1 can (14oz/400g) Italian chopped tomatoes
1/2 cup tomato paste/concentrate
2 Tablespoons capers
2 Tablespoons olives, pitted and halved
1/2 cup cherry tomatoes, halved
1 teaspoon dried oregano
1/4 teaspoon red chili flakes (or more to taste)
1/4 cup plus 2 Tablespoons chopped parsley
salt and pepper
4 oz/115 g feta cheese (about 1 cup)
1 Tablespoon Ouzo or other anise flavoured liquor (optional)
Preheat the oven to 200C/400F.
Heat 2 Tablespoons of olive oil in a medium skillet and add the onion. Sauté for a few minutes, until starting to go translucent, then add the garlic. Cook until garlic is just going fragrant, about 30 seconds.
Add the canned tomatoes, tomato paste, capers, olives, cherry tomatoes, oregano, chili flakes and 1/4 cup of parsley. Season with salt and pepper. Bring to a simmer and cook for 10 minutes.
Drizzle a baking dish with 1 Tablespoon of olive oil and place the fish filet(s) in the dish. Pour tomato sauce over the top of the fish. Bake in the oven for 15 minutes.
Remove from the oven. Sprinkle the fish with feta and return to the oven for 5 minutes, until melting and beginning to brown in places.
Remove from the oven, sprinkle with Ouzo and remaining 2 Tablespoons of parsley and serve.
Keywords: greek salmon, salmon with tomatoes and feta