Baked Salmon With Black Olive Salsa
"I just love salmon and this was delicious! I can't wait to make it again... and again... and again!!! This is a Kraft adapted recipe"
photo by Chef floWer
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 salmon fillets
- 1⁄4 cup sliced pitted black olives
- 1⁄4 cup chopped red bell pepper
- 1⁄4 cup chopped red onion
- 8 cherry tomatoes, quartered
- 1⁄4 cup sun-dried tomato vinaigrette dressing
directions
- Preheat oven to 400°F Place salmon (if skin, side down) on foil-lined baking sheet (sprayed with Pam or olive oil).
- Combine remaining ingredients; spoon over salmon.
- BAKE 18 to 20 minutes or until salmon flakes easily with fork.
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Reviews
-
We both really liked this and I loved the fact that it was quick and simple. I made as written and the only change I can think of for in the future is maybe a little bit of minced garlic. Thanks for posting a great weeknight dinner! -
Great idea Redsie! The flavor combination of salmon, black olives and tomato worked superbly. I couldn't find any sun-dried tomato vinaigrette locally so instead used tapanade with a dash of balsamic vinegar as a substitute. -
This was so yummy, I added green pitted olives as well as the black olives and I didn't have cherry tomatoes so I used Roma tomatoes. I used use a French Vignette with a few drops of the oil in a sun-dried tomato jar. I placed the salmon in the oven first then I added the salsa the last five minutes of cooking time. The reason why I did this is I had to reheat the recipe at work and didn't want salsa overcooked. Thank you Redsie for a delicious dinner.
RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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