1 Preheat the oven: 190?C/375F/Gas Mark 5. 2 Place the vegetable stock and finely diced onion in a pan and cook until the liquid is absorbed. Pour in the red wine vinegar and cook until this too is absorbed. 3 Stir in the fresh chopped tomatoes, tomato pure?, sugar, salt and pepper. Bring to a simmer and cook until most of the liquid has evaporated. 4 Place the salmon fillets in an ovenproof dish and coat each fillet completely with the tomato sauce. 5 Place in a preheated oven without lid for 16-18 minutes, or until the salmon is cooked. 6 Garnish with a sprig of fresh parsley. Delicious served with unlimited salad or vegetables of your choice.