• 8 salmon fillets
• 1 can (14.5-oz.) crushed tomato
• 1 C. niçoise olives
• 6 cloves garlic
• 2 tsp. paprika
• 6 bay leaves
• 1 bunch fresh chopped parsley
• 1/8 tsp. saffron threads
• 1/4 C. olive oil
• 1 C. dry white wine
• 2 lemons, sliced paper thin

Preheat oven to 375°F. Place salmon in a pan big enough to hold it and remaining ingredients. Place fish, skin side up. Combine remaining ingredients; add salt and pepper according to taste. Pour over salmon; bake for 35 minutes. Sauce should be thick, if not, remove salmon skin side down and return sauce to oven for 5 minutes. Serve over potatoes, pasta or rice. Serving Size: 8.