1 tablespoon olive oil
1 onion, diced
2 cloves garlic, chopped
1/2 teaspoon ground fennel seeds (optional)
red chili pepper flakes to taste
4 cups diced fresh tomatoes or 1 (28 ounce) can diced tomatoes
1/4 cup parsley, chopped
2 tablespoons dill, chopped (optional
1 pound salmon
salt and pepper to taste
1/2 cup feta, crumbled
Heat the oil in a pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.
Add the garlic, fennel and chili pepper flakes and cook until fragrant, about half a minute.
Add the tomatoes and simmer until the sauce thickens, about 5 minutes
Mix in the parsley and dill and remove from heat.
Place the salmon on greased foil on a baking sheet, pat dry, season with salt and pepper, spread on the tomato sauce, sprinkle on the feta and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.