Italian Baked Salmon [WF/GF/DF]
Doug Roese / Lakewinds Natural Foods
This is a simple, fast recipe that results in flavorful, colorful and moist salmon. Put right over rice, pasta, or even raviolis.
yield: 4- 8oz svgs.
Ingredients
2 lb. salmon, skin on (cut into 4 servings, check for pin bones)
2 tablespoons canola oil
1/2 large yellow onion, slivered
2 cloves garlic, slivered
1 lg. lemon (wedges, de-seed)
1 14.5 oz. can Muir Glen Fire-roasted diced tomatoes
1/4 cup slivered fresh basil
salt, pepper and cayenne to taste
Instructions
PREHEAT OVEN TO 375°F
Lightly oil baking dish and place four fillets skin-down. Sprinkle with a little salt and pepper.
In sauté pan, cook the garlic and onions until nicely browned.
Add lemon and cook 5 minutes. Add basil and cook 3 minutes.
Add tomatoes and their juice, and bring to boil.
Add salt, pepper and cayenne to taste, then pour over fish, distributing veggies evenly on top of fish.
Bake 25-30 minutes until middle of thick section reaches 140°F.