Bistro Salmon
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Bistro Salmon

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.