Ingredients for Baked Salmon Provencale
- 2 pounds salmon steaks
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pinch saffron threads
- 2 cloves minced garlic
- 1 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 bay leaves
- 1 (14 1/2 ounce) can plum tomatoes, chopped
- 1/2 cup pitted Greek olives, coarsely chopped
- 1/2 cup dry white wine
- 1/2 cup fish stock
- 1/2 teaspoon herbal salt substitute
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How to Make Baked Salmon Provencale
- Preheat oven to 400°F (200°C).
- Wash and pat dry the salmon steaks.
- In a large oven-safe Dutch oven or skillet, heat butter and olive oil over medium-high heat.
- Sear salmon steaks for about 1 minute per side, until lightly browned.
- Remove salmon from the pan and set aside on a platter.
- Add saffron threads, minced garlic, tarragon, thyme, sage, and bay leaves to the Dutch oven. Cook for 1 minute, stirring constantly, until fragrant.
- Stir in the chopped tomatoes, olives, white wine, and fish stock. Bring to a boil.
- Reduce heat to low, and simmer uncovered for 10 minutes, allowing the sauce to thicken slightly.
- Return the salmon steaks to the Dutch oven, nestling them into the sauce.
- Transfer the Dutch oven to the preheated oven.
- Bake for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove from oven and let rest for 5 minutes.
- Remove bay leaves before serving.
- Spoon the Provençal sauce generously over the salmon steaks and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
11g
Fat
20g
Carbs
2g
