Cooking Time: 25 min
- 1 medium-sized onion, cut in half and sliced
- 1 (14-1/2-ounce) can stewed tomatoes, undrained
- 1/3 cup dry red wine
- 3 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/4 cup sliced green salad olives (optional)
- 4 salmon fillets
- Preheat oven to 400 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray then coat a large nonstick skillet with cooking spray and heat over medium-high heat.
- Add onion and cook 3 to 4 minutes, or until tender, stirring constantly. Add tomatoes, wine, lemon juice, cumin, and cinnamon; mix well. Cook 5 to 7 minutes, stirring occasionally, until slightly thickened. Stir in olives, if desired.
- Place fish in a single layer in baking dish. Spoon tomato mixture evenly over top and cover tightly with aluminum foil. Bake 15 to 20 minutes, or until fish flakes easily with a fork.