Preheat the oven to 250 °F.
Place the salmon in a baking dish, skin side down and drizzle with ½ the olive oil.
Season the fish with salt, pepper and lemon zest.
Bake the salmon for 30-40 minutes until the flesh is opaque and center of the fish is firm to the touch**. (see tips for cooking the salmon perfectly)
While the salmon bakes make the olive topping.
Smash the olives gently without mashing them. Place the olives in a bowl and toss them with the extra virgin olive oil, capers, lemon juice, green onion, and parsley. Season with salt and pepper lightly.
Spoon the salsa over the salmon. You may want to fork the salmon a few so the juices seep through the salmon.
Serve warm or room temperature.
|Serving Size: 1 (179g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 1 (14%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1807.6mg||62 %|
|Potassium 45.2mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 0.9g|
|Protein 0.5g||1 %|
Powered by: USDA Nutrition Database
Calories per serving: 7
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