4 x 200g skinless, boneless salmon fillets
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, crushed
¼ teaspoon dried chilli flakes
2 tablespoons red wine vinegar
2 x 400g cans chopped tomatoes
½ cup pitted kalamata olives, halved
½ cup chopped fresh parsley
Steamed, halved baby potatoes, broccoli florets and carrot sticks, to serve
Season salmon with salt and pepper.
Heat half the oil in a large, non-stick frying pan over a medium heat. Add salmon. Cook, for about 3 minutes on each side, or until browned. Remove from pan.
Heat remaining oil in same, hot pan. Add onion, garlic and chilli. Cook, stirring occasionally, until soft. Stir in vinegar. Add tomatoes, olives and ¾ cup water. Season with pepper.
Bring to boil. Gently boil for about 10 minutes, stirring occasionally, or until slightly thickened.
Return salmon to pan. Spoon over sauce. Gently boil for a further 3 minutes, or until salmon is cooked to your liking. Sprinkle with parsley. Remove from heat.
Serve salmon with steamed baby potatoes, broccoli and carrots.
TIP! If you prefer, replace salmon with thick, white fish fillets or chicken thigh fillets. Cooking time may vary. For a spicy sauce, increase the chilli flakes to 1 teaspoon.