Oven-Poached Salmon with Tomatoes and Lemon

Preheat your oven to 350°F. Select a rectangular glass baking dish just large enough to hold the salmon in a single layer.

Drizzle 1 tablespoon of the olive oil across the bottom of the baking dish.

Rinse the salmon fillets under cold water and pat thoroughly dry with paper towels. Arrange skin-side down in the prepared dish.

Spoon the tomato sauce evenly over the fish, then scatter the lemon slices and chopped parsley on top. Drizzle with the remaining 2 tablespoons olive oil. (The fish should be completely covered with sauce - this creates the gentle poaching environment.)

Cover tightly with aluminum foil and bake for 20-30 minutes, until the sauce is bubbling and the fish flakes easily with a fork.

Keep covered until ready to serve, then spoon the aromatic cooking liquid over each portion.