Roasted Salmon with Tomato Olive Salsa

Something magical happens with this combination of tomato, black olives and basil. The flavors fuse with such harmony it makes every bite a feast for the tastebuds.

For a long time I didn’t bother seeding the tomatoes, but the salsa was so runny I finally did and discovered it is really worth it. Simply scoop seeds out with a spoon (I mix the seeds into salad dressing to put them to good use). Removing the seeds makes the salsa more chunky and prevents it from becoming too runny.

The basil is heavenly in this dish, but the salsa is also quite tasty with parsley or cilantro which what I usually have.

I like to serve this with CMF Rice or CMF Quinua usually adding toasted, chopped walnuts for crunch and that extra nutrient boost. Add an arugula (or mixed green salad) tossed with peas or with blueberries, a couple of sliced green onions with CMF Basic Salad Dressing and dinner is complete.

Make this menu for dinner guests, adding an appetizer and dessert, both of which can be made the day before:

•  Appetizer: Southwest Hummus or  creamy goat cheese mixed with Cilantro Pesto served with carrot and celery sticks and pita chips or whole-grain crackers
• For dessert, Epicurious: Raspberry Buttermilk Cake (I reduce sugar to 1/2 cup and use 1 cup milk mixed with 1 tablespoon vinegar instead of buttermilk)

Get an extra meal out of it, lunch or another dinner later in the week:

• Chop up the salmon and toss with leftover tomato olive salsa, arugula and leftover rice for a one-dish salad lunch (or dinner)
• Spread plain Greek yogurt on a wrap, place salmon, tomato olive salsa and greens and roll it up. Add leftover grains or white beans to make it a more robust meal.

Salmon with Tomato Olive Salsa

Print Recipe

• CourseFish and Shrimp

Servings

4 servings

Servings 4 servings

Salmon with Tomato Olive Salsa Print Recipe CourseFish and Shrimp Servings 4 servings Servings 4 servings

Ingredients

• 1 1/2 cups diced seeded plum tomatoes about 10 ounces
• 2 tablespoons olive oil
• 1/3 cup kalamata olives pitted, chopped (about 15)
• 1/3 cup chopped fresh basil
• 2 tablespoons drained capers
• 2 large garlic cloves minced
• 1/3 cup red onion finely chopped
• 1 1/2 pound salmon fillet
• 2 tablespoons lemon juice fresh
• salt and pepper

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. Preheat oven to 400. Chop tomatoes, olives, basil, onion.

   
2. Combine tomatoes, 2 tablespoons oil, olives, basil, capers, garlic, and onion in medium bowl; stir to blend.
3. Season with with salt and pepper to taste.
4. Drizzle lemon juice on salmon; sprinkle with salt and pepper. Bake in preheated oven for 10 -12 minutes until begins to flake. Remove from oven.
5. Let salmon rest a couple of minutes. Cut into serving portions and transfer to plates. Top with salsa.

Recipe Notes

Modified from Epicurious:Grilled Salmon with-Tomato Olive Salsa

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