Veracruz-Style Roasted Salmon

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1 2-pound boneless, skinless salmon fillet, pin bones removed (see Note)

-- Zest and juice of 1 lemon

1 pound fresh tomatoes or 28-ounce can diced tomatoes

1/2 large yellow onion

1 tablespoon olive oil

3 medium cloves garlic, thinly sliced

1/4 cup dry white wine

6 to 8 pickled jalapeno slices, or to taste

1 1/2 to 2 ounces pitted green olives, chopped (about 1/3 cup, see Note)

1 to 2 tablespoon capers, rinsed, to taste

-- Kosher salt and freshly ground black pepper

2 tablespoons chopped parsley (plus more to garnish, optional)

1 tablespoon chopped oregano

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