Tomato Concasse With Salmon

From my notes.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  salmon fillets, 6 oz. each
• 1  tablespoon olive oil, plus more for salmon
• 2 (14 ounce) cans tomatoes, diced, drained, pureed in blender
• 1  teaspoon garlic, minced
• 1  teaspoon butter (optional)
• 1⁄4 cup fresh dill, minced
•  salt and pepper

Directions

1. Preheat oven to 400 degrees.
2. Heat 1 tablespoon oil in saucepan over medium-high heat. Add tomatoes and garlic. Bring to a boil, stirring well.
3. Reduce heat and simmer until slightly reduced and thickened, about 10 minutes.
4. Whisk in the butter, if desired, until melted and incorporated.
5. Meanwhile, brush roasting pan, or baking sheet with olive oil and arrange salmon fillets on the pan, skin side down.
6. Brush fillets with olive oil, sprinkle with salt and pepper and the fresh dill.
7. Bake 10 minutes at 400 degrees; if fillets are thicker than 1" bake for about 12 minutes.
8. Serve immediately with some tomato concasse mixture spooned on top of each portion of fish.