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.
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinless salmon fillets (about 1 inch thick)
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
How to Make It
Preheat oven to 425°.
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.
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