Serving Size : 6
[hr]
| Amount | Measure | Ingredient – Preparation Method |
| 2 | tablespoons | olive oil |
| 1 | tablespoon | lemon juice |
| 1 | tablespoon | garlic – minced |
| ½ | tablespoon | oregano |
| ½ | tablespoon | basil |
| 1 | cup | cherry tomatoes – cut in half |
| 1 | small | shallot – peeled and diced |
| ½ | cup | kalamata olives – pitted |
| 1 ½ | pounds | salmon fillets |
Preheat oven to 425 degrees. Combine olive oil through kalmata olives. Mix well.
Place salmon fillets in a baking dish and spread the cherry-olive mixture over salmon. Coat well.
Bake for 20 minutes or until it flakes easy with a fork.
Per Serving (excluding unknown items): 235 Calories; 14g Fat (53.5% calories from fat); 23g Protein; 4g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 393mg Sodium.
Recipe contributed by: Tori Groat
www.eatrightnc.com
Remember when purchasing your salmon – AVOID farm raised salmon, this includes anything labeled ATLANTIC SALMON. You always want to use WILD CAUGHT SALMON, the best is ALASKAN.
Here is my favorite source for fresh high quality Alaskan Salmon:
