Salmon fillets, a punchy tomato-caper sauce, and an oven that does most of the work. This is the dinner you make when you want something that looks impressive but takes less than forty minutes start to finish.
Sear the fish first to get a bit of colour, build a sauce in the same pan, then slide the whole thing into the oven together. The salmon finishes cooking in the sauce, which means it stays moist and drinks up all that oregano, lemon and caper flavour. Gluten free, dairy free, low carb, and twenty-nine grams of protein per serve. It earns its place on the rotation.
One pan, one baking dish, and a sauce that tastes like it came from somewhere in the Mediterranean. Not bad for a Tuesday.
