Salmon in a Tomato and Feta Sauce (aka Salmon Saganaki)

For this recipe you pretty much just make a simple tomato sauce, spread it out over the
salmon, top with the feta and bake until the salmon is ready. Parsley is the main herb in the tomato sauce which adds an amazing freshness to it and I also like to add a touch of dill as it also adds that something special to the sauce! This salmon baked in a tomato and feta sauce (aka salmon saganaki) is a perfect light spring/summer meal and right now it's great when served with some of the fresh locally grown asparagus!

Salmon in a Tomato and Feta Sauce (aka Salmon Saganaki)

Salmon baked in a tasty tomato and feta sauce with a hint of fennel and plenty of fresh herbs!

ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 1/2 teaspoon ground fennel seeds (optional)
• red chili pepper flakes to taste
• 4 cups diced fresh tomatoes or 1 (28 ounce) can diced tomatoes
• 1/4 cup parsley, chopped
• 2 tablespoons dill, chopped (optional
• 1 pound salmon
• salt and pepper to taste
• 1/2 cup feta, crumbled

directions

1. Heat the oil in a pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.
2. Add the garlic, fennel and chili pepper flakes and cook until fragrant, about half a minute.
3. Add the tomatoes and simmer until the sauce thickens, about 5 minutes
4. Mix in the parsley and dill and remove from heat.
5. Place the salmon on greased foil on a baking sheet, pat dry, season with salt and pepper, spread on the tomato sauce, sprinkle on the feta and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.

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