Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Reminiscent of Sicilian-style vegetable pizza, the bold flavors of the Italian-seasoned sauce and sautéed vegetables add depth of flavor to this succulent salmon dish. A superb choice for your Yom Tov entrée, here’s to something different for a change!

Serves 8

8 salmon fillets

• lemon juice, for sprinkling
• oil, for sautéing
• 1 large red onion, diced
• 1⅓ cups broccoli
• 1 cup chopped mushrooms, fresh or canned
• 1 small red pepper, diced
• 1 small yellow pepper, diced
• 1 cube frozen garlic
• ¾ tsp salt, or to taste

Sicilian-Style Sauce

• ⅔ cup ketchup
• ¼ cup tomato paste
• 2 Tbsp wine
• 2 tsp olive oil
• 2 tsp Italian seasoning
• 1 scant tsp salt
• ¼ tsp black pepper

Preheat oven to 425°F (220°C).

Place rinsed and dried salmon fillets in a baking pan; sprinkle with lemon juice.

Combine sauce ingredients in a small mixing bowl and smear it over the tops and sides of the salmon.

Heat a little oil in a medium-size frying pan. Add the red onion and sauté for 5–7 minutes over medium heat, until golden and soft. Add the remaining vegetables and sauté, stirring often, until softened. Stir in the salt.

Top the salmon with generous spoonfuls of the vegetable mixture.

Bake for 20 minutes, then broil for 2–3 additional minutes.

Serve hot or at room temperature.