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.
PREPARATION
Preheat oven to 400°
Slather the fillet with pesto. Be generous. I use about a ¼ cup of pesto per pound of fish.
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.
Bake on 400 for 16-20 minutes. Baking time depends on the thickness of the fish.
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.
Comments will be approved before showing up.
Is buying wild Alaska salmon in bulk worth it? Stocking your freezer with wild-caught Alaska salmon means healthier dinners, lower cost per pound, and premium protein ready anytime. Discover the benefits of keeping a freezer full of sustainably harvested wild salmon on hand year-round.
This creamy Wild Alaska halibut ramen bowl is rich, comforting, and packed with bold flavor. Tender wild-caught halibut simmers in a coconut milk broth with ginger, garlic, lime, and fresh vegetables for a healthy, restaurant-worthy dinner you can make at home.
Order now for the freshest fish of the year! Our preorders have shipped, but we have plenty of wild Alaska sockeye salmon in stock now to fill your freezers.