Serving Size : 6


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

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: