Ingredients for Baked Salmon With Black Olive Salsa
- 4 (6 ounce) salmon fillets
- 1/2 cup Kalamata olives, pitted and chopped
- Red Bell Pepper
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, chopped
- Sun Dried Tomato Vinaigrette Dressing
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- salt to taste
- freshly ground black pepper to taste
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How to Make Baked Salmon With Black Olive Salsa
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.
- Prepare the Black Olive Salsa: In a medium bowl, combine 1/2 cup chopped Kalamata olives, 1/2 cup chopped cherry tomatoes, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh parsley, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, and a pinch of salt and pepper. Mix well.
- Place salmon fillets (about 6 oz each) on the prepared baking sheet.
- Spoon the black olive salsa generously over the salmon fillets.
- Bake for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of your fillets.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
6g
Fat
9g
Carbs
1g
