Mediterranean Salmon

INGREDIENTS

Wild Alaska salmon

The measurements for each of the items below vary depending on the size of the fillet. You’ll need enough to cover the fillet. 

• Enough good pesto to coat the entire salmon fillet with a generous layer
• Sliced Kalamata olives
• Thin sliced red onion
• Chopped marinated artichoke hearts 
• Capers
• Sundried tomatoes 
• Feta cheese (add on top of salad after baking)
• Romaine lettuce 

PREPARATION 

1. Preheat oven to 400°

2. Slather the fillet with pesto. Be generous. I use about a ¼ cup of pesto per pound of fish. 

3. Top with Kalamata olives, red onions, artichoke hearts, capers, and sundried tomatoes. Arrange so that the whole fillet is covered, but don’t make it too thick. 

4.  Bake on 400 for 16-20 minutes. Baking time depends on the thickness of the fish. 

5. Dress Romaine lettuce with your favorite vinaigrette (I used one with a little Dijon mustard), and add the salmon on top. Sprinkle with feta cheese. 

Note: The salmon would also be great served on top of couscous.