Two 6-8 Ounce Salmon Fillets With The Skin Removed
Two Cups Of Tomato Sauce
¼ Cup Of Dry White Wine (Select One That You Would Drink)
A Minced Garlic Clove
Two Tablespoons Of Finely Chopped Red Onion
A Tablespoon Of Capers
¼ Cup Of Kalamata Olives
½ Sprig Of Fresh Rosemary
½ Teaspoon Of Crushed Red Pepper Flakes
A Teaspoon Of Sea Salt
A Tablespoon Of Olive Oil

Combine the olive oil, the red onion, the garlic, the sea salt, and the crushed red pepper flakes in a skillet with a lid. Cook while stirring on medium high heat for two minutes. Add the white wine. Let the wine cook for four minutes. Add the capers, the rosemary, the olives and the tomato sauce. Cover the pan. Turn the heat down to low. Simmer the sauce for ten minutes. Remove the rosemary sprig. Add the salmon fillets. Cover and let the salmon cook for 5 minutes. Turn the salmon fillets over. Cook for an additional 5 minutes. Remove from the heat and serve.