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Categories:
olive oil Italian plum black olives green olives lemon juice parsley capers garlic pepper salmon fillet
Viewed: 44 - Published at: 9 years agoIngredients
- 1 tablespoon olive oil
- 5 medium Italian plum (Roma) tomatoes, diced
- 6 medium black olives, coarsely chopped
- 6 medium green olives, coarsely chopped
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley (Italian, or flat-leaf, preferred)
- 1 tablespoon capers, drained
- 1 1/2 teaspoons bottled minced garlic or 3 medium garlic cloves, thinly sliced
- Pepper to taste
- 1 1-pound salmon fillet, rinsed and patted dry
Method
- In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom.
- Stir in all the ingredients except the salmon.
- Bring to a boil over medium-high heat, 2 to 3 minutes.
- Reduce the heat to medium.
- Cook for 5 minutes, or until the mixture is reduced by about one-third, stirring occasionally.
- Using a spoon, push the sauce to one side and place the fish in the skillet.
- Spoon the sauce over the fish.
- Cook, covered, for 15 to 17 minutes, or until the fish is cooked to the desired doneness.
- (Per Serving)
- Calories: 193
- Total Fat: 8.5g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 2.0g
- Monounsaturated: 4.5g
- Cholesterol: 59mg
- Sodium: 317mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugars: 2g
- Protein: 24g
- Dietary Exchanges
- 1 Vegetable
- 3 Lean Meat
