Baked Salmon

• 6 Tablespoons Chopped Parsley
• 2 Tablespoons Chopped Mint
• 3 Tablespoons Capers
• 6 whole Anchovies
• 2 cloves Garlic, Divided
• 4 whole Vine Tomatoes, Sliced
• 1 bunch Fresh Thyme
• 3 Tablespoons Olive Oil
• 10 Tablespoons Water
• 7 pounds Salmon Fillets (2 Large Fillets)
• 1 teaspoon Chili Flakes
• Salt And Pepper

1. Preheat the oven to 425F.
2. Combine the parsley and mint leaves, capers, anchovy fillets and 1 garlic clove.
3. Blend together in a food processor and season with salt & pepper.
4. Slice the tomatoes and arrange on a baking tray, season with salt & pepper, and sprinkle with remaining chopped garlic and the thyme.
5. Drizzle the oil and water on top of the tomatoes and lay one fillet of salmon on top of them.
6. Spread the blended herb/caper/anchovy mixture over the bottom piece of salmon and place the second fillet of salmon on top.
7. Season with salt, pepper and chili flakes.
8. Roast for 30 minutes until cooked but still moist inside.
9. Serve with steamed asparagus and baby potatoes!

parsley, mint, capers, anchovies, garlic, tomatoes, thyme, olive oil, water, salmon, chili flakes, salt

Taken from tastykitchen.com/recipes/main-courses/baked-salmon/ (may not work)