Submitted by: Vickie Shockley
Prep Time: 10 Minutes
Cook Time: 1 Hour
Servings: 4
Wild salmon baked in extra virgin olive oil with sun-dried tomatoes. Serve with a side of vegetables, BD-friendly pasta, or a small salad.
1 tbsp. dijon mustard
4 oz. sun-dried tomatoes
4 oz. Kalamata olives
1 tbsp. capers
1 tsp. sea salt
1/2 tsp. black pepper
1 lbs. salmon
3/4 c. lemon juice
1/4 c. extra virgin olive oil
Preheat oven to 350ºF.
Whisk together lemon juice and Dijon mustard in a bowl; then add olive oil. Add sun-dried tomatoes, olives, capers, sea salt, and pepper.
Arrange salmon fillets in a baking dish and pour sauce over top.
Bake for about 1 hour.
Note: This would be just as good without the olives and capers.
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