Baked Salmon Provencale

4
Servings
5m
Prep Time
25m
Cook Time
30m
Ready In


"A salmon dish with a French twist."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (444.9 g)
  • Calories 473.9
  • Total Fat - 24.8 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 160.4 mg
  • Sodium - 374.2 mg
  • Total Carbohydrate - 5.6 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.1 g
  • Protein - 47.9 g
  • Calcium - 92.7 mg
  • Iron - 4.4 mg
  • Vitamin C - 7.4 mg
  • Thiamin - 1.3 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

Wash and pat dry salmon steaks.

Step 3

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.

Step 4

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.

Step 5

Add salmon steaks. Remove pan from heat and place in oven. Bake until salmon is lightly pink and done to taste (about 10 minutes).

Step 6

To serve, place salmon steaks on platter. Remove bay leaves from sauce and spoon sauce over salmon.

Tips & Variations


No special items needed.

Related

Northwestgal

This was delicious, and it's so easy to make. The kalamata olives and tarragon contributed a lot of flavor to this dish. I used a fresh plum tomato right from my garden, too. I'll make this again, and I don't think I'll make any adjustments because it's so good just as written. Thanks, Mikekey. We really liked this!

review by:
(17 Oct 2017)

ellie

We really liked this dish, even with my changes. Instead of wine and fish stock (which I did not have) I used chicken broth. Very good. Served with frozen veggies, but next time I think I will serve with rice or pasta. Thanks for sharing!

review by:
(2 Jan 2015)