Bistro Salmon
  • Email Email
  • Print Print

Bistro Salmon

Submitted by: Vickie Shockley

Prep Time: 10 Minutes

Cook Time: 0 Seconds

Servings: 4

Wild Salmon baked in extra virgin olive oil with sun dried tomatoes. It is not a full carb so have some vegetables or small salad with it.

Ingredients

  • 1 tbs. dijon mustard
  • 4 oz. sun-dried tomatoes
  • 4 oz. Kalamata olives
  • 1 tbs. capers
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 4 salmon
  • 3/4 c. lemon juice
  • 1/4 c. extra virgin olive oil

Directions

Whisk together lemon juice and Dijon mustard; then add olive oil. Add tomatoes, olives, capers, salt and pepper. Arrange salmon fillets in a baking dish and pour sauce over top. Bake at 350 degrees for about 1 hour.

This would be just as good without the olives and capers. They add a bit of saltiness; but I went exactly by the recipe this time. I may even put 1/2 the olive oil and lemon juice because it seems like such a waste. It is the sundried tomatoes combined with the Dijon mustard, lemon juice and olive oil that really make it taste good.