Salmon is definitely a go-to fish (or go fish haha!) for me. At first I was intimidated by it, like most things because it was very new to me. My family consumed more shellfish than actual fish filets. But throw a great marinade on the salmon, put it in a foil packet and let it bake for 20-25 minutes and you have a great healthy dish! When Brian and I have been on a eating binge (which is most of the time), we always crave salmon to help get us back on a healthy track.
In this recipe I use Moroccan Dry Cured Olives. Sounds really complicated but I learned they are the fancy name for those shriveled black olives you may see a part of an olive bar. You could really use whatever olive you love, pun intended!
1lb of Salmon
½ cup chopped Moroccan dry cured olive (shriveled black olives)
¼ cup olive oil
1 Shallot chopped
2 Tbsp of chopped rosemary
1 lemon, juiced
1. Pre-heat oven to 375 degrees
3. Then put each piece of salmon on top of a piece of foil, skin side down. Sprinkle some salt and pepper on each piece.
4. In a bowl whisk together the olives, olive oil, rosemary, lemon juice, and shallo
5. Fold up the tin foil to create a packet for each piece of fish. Put them on a cookie or baking sheet if you can. Place them in the oven for about 20-25 minutes until they become a flaky and pink.