Baked Salmon Provencal with Olives
This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.
This elegant dish is so simple—just some tomatoes, rosemary and wine, and the heat of the oven makes a flavorful sauce. Wild-caught salmon cooks more quickly than farmed, so give a thick farmed filet 5 minutes more time in the oven.
The High Five
- 1 pound salmon filet, cut in four portions
- 1 cup cherry tomatoes, halved
- 1/4 cup Greek olives, coarsely chopped
- 1 teaspoon fresh rosemary, chopped
- 1/4 cup white wine
Pantry and Kitchen Items
- 2 tablespoons olive oil, divided
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- Heat the oven to 400⁰F. Lightly oil a 9-inch square pan or small casserole.
- Pour 1 tablespoon of the olive oil into the pan, and add the cherry tomatoes, white wine, olives and rosemary; toss to mix. Place in oven and roast for 15 minutes.
- Place the salmon filet, skin side down, on the vegetable mixture, then salt and pepper the salmon portions and drizzle with remaining olive oil. Return to the oven and bake for 15 minutes, until the salmon flakes when pierced with a paring knife.
Simple grilled or oven-roasted vegetables—zucchini, yellow squash, asparagus, red peppers—pair nicely with this salmon entrée.
290 calories, 15 g. fat, 65 mg. cholesterol, 280 mg. sodium, 4 g. carbohydrate, 1 g. fiber, 32 g. protein