4–6 salmon fillets (skin off)
1 can whole tomatoes
1 can chickpeas
1 jalapeño – sliced
1 red pepper – sliced
5–6 cloves fresh garlic – thinly sliced
Tomato paste
Fresh cilantro
Olive oil
Salt, pepper, garlic powder, paprika, turmeric
1
Preheat oven to 350°F.
2
In a 9x13 dish, add the can of tomatoes and break them apart with a fork into smaller chunks.
3
Add sliced pepper, jalapeño, chickpeas, and garlic.
4
Place the salmon on top.
Drizzle with about 1–2 tbsp tomato paste and spread evenly.
5
In a small bowl, add approximately 1/4 cup olive oil and the spices (measure with your heart, Sephardi style!).
6
Pour over the salmon and vegetables, then top with cilantro.
7
Bake for 35–40 minutes.
Notes
Don’t want a lot of sauce, drain the liquid from the can before adding and crushing tomatoes.
Dip sauce with challah!
Ingredients
4–6 salmon fillets (skin off)
1 can whole tomatoes
1 can chickpeas
1 jalapeño – sliced
1 red pepper – sliced
5–6 cloves fresh garlic – thinly sliced
Tomato paste
Fresh cilantro
Olive oil
Salt, pepper, garlic powder, paprika, turmeric