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Roasted salmon in tomato zucchini sauce.

Servings: 4


4 salmon fillets, about 6 ounces (175 grams) each

2 tablespoons pesto

1 tablespoon olive oil

Salt and freshly ground pepper

Tomato Sauce

3 tablespoons olive oil

1 cup chopped onions

1 cup chopped zucchini

2 teaspoons chopped garlic

1/4 cup white wine

1 can tomatoes, coarsely chopped

Salt and freshly ground pepper

1/4 cup shredded basil


Preheat oven to 450 F.

Place salmon in a metal baking dish. Brush with pesto and olive oil and season with salt and pepper to taste.

Heat oil in a wide pot or saucepan over medium heat. Add onions and zucchini and sauté for 3 minutes or until softened. Add garlic and sauté for another minute. Add wine and bring to a boil. Boil for 1 minute or until slightly reduced. Stir in tomatoes and cook for 6 to 8 minutes or until sauce is thick and flavourful. Season with salt and pepper if needed and stir in basil. Reheat when needed.

Bake salmon for 10 to 12 minutes or until just slightly pink inside. Place on serving dishes and surround with sauce. Serve with orzo.

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