Samantha Seneviratne's Baked Salmon
1/4 cup olive oil, divided
2 red or orange peppers, seeded and sliced
1 large onion, thinly sliced
2 cloves garlic, peeled and smashed
1 fresh serrano chile, sliced
¾ cup green olives, such as Castelvetrano, pitted
1 tablespoon capers, rinsed
2 teaspoons smoked paprika
1/4 cup white wine
1 1/2 cups Rao’s Homemade Marinara
1 ½ pounds salmon fillets, skin removed
¼ cup fresh basil
Preheat the oven to 325°F.
Heat the olive oil in a large skillet over medium heat. Add the peppers, onion, garlic, chile and season with salt. Cook, stirring, until the vegetables have softened, about 8 minutes.
Add the olives, capers, and paprika and cook another 2 minutes.
Add the wine and cook, stirring, 2 minutes more.
Stir in the Rao’s Homemade Marinara Sauce and bring to simmer.
Nestle the salmon into the sauce, skin side down. Transfer the pan to the oven. Cook until the salmon is opaque throughout, 10 to 15 minutes.
Top with fresh basil to serve.