Place the salmon filets on a hot plate covered with parchment paper, and sprinkle with salt and pepper. Cook 13 to 15 minutes or until the flesh separates easily with a fork.
Meanwhile, prepare the sauce. Put all the remaining ingredients in the mixer bowl or the food processor, and mix for a few seconds to get a tomato purée. Sprinkle with salt and pepper.
When serving, pour 2 tablespoons of sauce over the fish.
