Mediterranean Salmon

Leigh Beisch
Salmon is quick-cooking and full of omega-3 fatty acids. This Mediterranean recipe adds so much flavor to the fish with olives, capers, zucchini and tomatoes.
4 servings (serving size: 1 fillet and 1/2 cup vegetable mixture)


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1/4 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinless salmon fillets (about 1 inch thick)
Cooking spray
2 cups cherry tomatoes, halved
1/2 cup finely chopped zucchini
2 tablespoons capers, undrained
1 tablespoon olive oil
1 (2 1/4-ounce) can sliced ripe olives, drained


Prep: 8 Minutes
Cook: 22 Minutes

1. Preheat oven to 425°.

2. Sprinkle salt and pepper over both sides of fish. Place fish in a single layer in an 11- x 7-inch baking dish coated with cooking spray. Combine tomatoes and remaining ingredients in a bowl; spoon mixture over fish. Bake at 425° for 22 minutes.

Created date

April 2005

Nutritional Information

Calories 339
Fat 18 g
Satfat 4 g
Monofat 9 g
Polyfat 4 g
Protein 37 g
Carbohydrate 5 g
Fiber 2 g
Cholesterol 87 mg
Iron 2 mg
Sodium 424 mg
Calcium 43 mg