Submitted by: Vickie Shockley
Prep Time: 10 Minutes
Cook Time: 0 Seconds
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.
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.