Ingredients

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, chopped

1/2 teaspoon ground fennel seeds (optional)

red chili pepper flakes to taste

4 cups diced fresh tomatoes or 1 (28 ounce) can diced tomatoes

1/4 cup parsley, chopped

2 tablespoons dill, chopped (optional

1 pound salmon

salt and pepper to taste

1/2 cup feta, crumbled

Directions

Step 1: Heat the oil in a pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.

Step 2: Add the garlic, fennel and chili pepper flakes and cook until fragrant, about half a minute.

Step 3: Add the tomatoes and simmer until the sauce thickens, about 5 minutes. Mix in the parsley and dill and remove from heat.

Step 4: Place the salmon on greased foil on a baking sheet, pat dry, season with salt and pepper, spread on the tomato sauce, sprinkle on the feta and bake in a preheated 400F (or barbecue) until just cooked, about 10-15 minutes.

Step 5: Note; Add 1/4 cup white wine just before adding the tomatoes

Step 6: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4