Baked Salmon Fillets With Goat Cheese and Cilantro


  • 4 tablespoons olive oil
  • ½ cup chopped onion
  • 1 tablespoon finely chopped garlic
  • ½ cup dry red wine
  • 4 tablespoons capers
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
  • teaspoon hot red pepper flakes
  • ½ cup canned crushed tomatoes
  • Salt and freshly ground pepper to taste
  • 12 pitted black olives
  • 4 boneless salmon fillets, about 6 ounces each
  • pound goat cheese, crumbled
  • 2 tablespoons anise-flavored liquor, like Ricard
  • 4 tablespoons chopped fresh cilantro
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      631 calories; 45 grams fat; 12 grams saturated fat; 19 grams monounsaturated fat; 8 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 43 grams protein; 110 milligrams cholesterol; 592 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Heat 2 tablespoons of the olive oil in a saucepan. Add the onion and garlic, and cook briefly while stirring. Add the wine, capers, rosemary, oregano, pepper flakes, tomatoes, salt, pepper and olives. Bring to a boil and simmer 5 minutes.
  2. Preheat the oven to 475 degrees.
  3. Pour 1 tablespoon of the oil in a baking dish large enough to hold the fish in one layer. Arrange the fish skin-side down, sprinkle with salt and pepper. Pour the tomato sauce around the fish fillets, brush the top of the fillets with the remaining 1 tablespoon oil and the cheese.
  4. Bake for 5 minutes and sprinkle with Ricard. Switch to the broiler and broil for 5 minutes. Do not overcook the fish. Sprinkle with the cilantro and serve immediately

25 minutes

You Might Also Like