Baked Salmon Provencale Recipe

• 4 x Salmon steaks, 3/4-inch thick
• 1 tsp Unsalted butter
• 1 tsp Extra virgin olive oil
• 1 gm (2 tsp.) saffron threads
• 1 Tbsp. Chopped garlic
• 1/2 tsp Tarragon
• 1/4 tsp Thyme
• 1 pch Sage
• 2 x Bay leaves crushed
• 1 c. Coarsely minced plum tomatoes
• 9 x Greek olives, pitted and minced
• 2 3/4 c. White wine
• 1 tsp Herbal salt substitute

Directions