Provencal Style Baked Salmon

Serves: 4
Preparation Time: 15
Cooking Time: 25


  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 red onions, cut into wedges
  • 2 tbsp tomato paste
  • 2 cups (500 ml)Campbell’s Real Stock - Fish
  • ½ cup pitted kalamata olives, halved
  • 4 x 160 gm pieces salmon fillet
  • Basil leaves, shredded, to serve


  1. Heat oil in a large non-stick frypan over medium heat. Add garlic and onions, and cook, stirring for 4 minutes or until onions have softened. Add Campbell’s Real Stock, olives and tomato paste.

  2. Cook for 12- 14 minutes or until sauce has reduced and thickened.

  3. Pre-heat oven to 200°C and pour sauce into a 24 cm x 16 cm ovenproof dish. Place salmon on top of the sauce, then cover with foil, bake for 12 minutes or until fish is just cooked. Loosen foil and let stand for 5 minutes before serving.

  4. Sprinkle the salmon with basil. Divide salmon among plates and spoon over sauce.

  5. Serve with steamed chat potatoes and green beans.


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