Baked Salmon Provencale
Ingredients
- 4 salmon steaks (3/4-inch thick) ⓘ
- 1 teaspoon unsalted butter ⓘ
- 1 teaspoon olive oil ⓘ
- 2 teaspoons saffron threads
- 1 tablespoon garlic, minced ⓘ
- 1/2 teaspoon dried tarragon ⓘ
- 1/4 teaspoon dried thyme ⓘ
- 1/8 teaspoon dried sage ⓘ
- 2 bay leaves ⓘ
- 1 cup plum tomato, coarsely chopped ⓘ
- 9 Greek olives, pitted and chopped ⓘ
- 2 3/4 cups white wine
- 1 cup fish stock ⓘ
- 1 teaspoon herbal salt substitute (Mrs. Dash) ⓘ
Instructions
- Preheat oven to 400 degrees F.
- Wash and pat dry salmon steaks.
- Heat butter and oil in a large Dutch oven over medium-high heat. Saute salmon briefly on each side about 1 minute. Remove salmon to a platter.
- Add saffron, garlic, tarragon, thyme, sage, bay leaves, tomatoes, olives, wine, fish stock, and salt substitute. Bring to a boil. Lower heat and simmer for 10 minutes, uncovered.
- Add salmon steaks. Remove pan from heat and place in oven. Bake until salmon is lightly pink and done to taste (about 10 minutes).
- To serve, place salmon steaks on platter. Remove bay leaves from sauce and spoon sauce over salmon.
Nutrition & Diet Analysis (per serving)
909
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).