1 tablespoon olive oil, plus more for the salmon
2 14-ounce cans diced tomatoes, drained
1/4 cup fresh dill, minced
1 teaspoon minced garlic
1 tablespoon butter, optional
salt and pepper
1/4 cup minced fresh dill
4 large salmon fillets, 6 to 8 ounces each
1. Preheat oven to 400 degrees.
2. Heat 1 tablespoon of the olive oil in a saucepan over medium high heat. Add tomatoes (tomatoes can be pureed in a food processor or blender for a smoother sauce) and garlic. Bring to a boil, stirring well. Reduce heat and simmer until slightly reduced and thickened, about 10 minutes. Whisk in the butter, if desired, until it is melted and incorporated.
3. Meanwhile, brush a roasting pan or baking sheet with oil. Arrange salmon filets on the pan, skin side down. Brush with olive oil, sprinkle with salt, pepper and minced dill. Place pan in oven and bake for 10 minutes. (Fillets thicker than 1-inch will require about 12 minutes.)
4. Serve immediately, topped with the Concasse.