This was surprisingly filling and very tasty. My husband called it "different" and then said he liked it. It would be good with rice or couscous or even mashed potatoes. Quick and easy, took just over 1/2 hour including prep. The longest part was pitting the olives. Had I bought pitted olives I could have saved some time, but I had Kalamata olives in the fridge and they added a lot to the taste.
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.
More From Health
- Calories: 339
- Fat: 18g
- Saturated fat: 4g
- Monounsaturated fat: 9g
- Polyunsaturated fat: 4g
- Protein: 37g
- Carbohydrate: 5g
- Fiber: 2g
- Cholesterol: 87mg
- Iron: 2mg
- Sodium: 424mg
- Calcium: 43mg
- 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
- 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.
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