This olive and sun-dried tomato mixture is incredible with salmon, but it also goes well with halibut or sea bass. If you don’t have both types of olives on hand, remember that green have a more intense flavor and black are milder. If you like, add some thinly sliced olives as a garnish. Serve over Sweet Potato Mash with grilled vegetables on the side.
1. Preheat the oven to 425°F. Spray a baking sheet with cooking oil.
2. Finely chop the olives, sun-dried tomatoes, breadcrumbs, oil, garlic and mustard, either by hand or using a small food processor.
3. Make a 1/4-inch vertical slit through the top of each salmon fillet to within 1/4 inch of each end. Divide the filling and stuff the fish. Bake in the center of the oven for 10 minutes per inch of thickness. Garnish with fresh parsley or basil.
3 Tbsp chopped black olives
3 Tbsp chopped green olives
3 Tbsp chopped rehydrated sun-dried tomatoes
2 Tbsp seasoned breadcrumbs
1 tsp crushed fresh garlic
1 tsp Dijon mustard
Four 4-oz skinless salmon fillets
3 Tbsp chopped fresh parsley or basil
Nutritional Analysis per Serving
Protein 37 g
Fat 13 g
Saturated Fat 2.2 g
Carbohydrates 7.5 g
Cholesterol 112 mg
Sodium 436 mg
Fiber 2.1 g
Prep Time: 10 minutes
Cook Time: 10 minutes
Make Ahead: Prepare filling up to 3 days in advance and refrigerate.