Go Fish

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

2. If your Salmon isn’t already portioned you can take kitchen shears and cut the salmon into 3 ½ to 4 inch pieces.

DishItGirl Olive Salmon

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

DIshItGirl Olive Salmon
t. Take this mixture and spoon it over each piece of salmon.

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.

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