Wild Alaskan salmon is so good for you. In fact, it’s health benefits are so enormous, that they outweigh any concern of mercury contamination. It helps to know that salmon is one of the least mercury-contaminated species. This specific salmon recipe pairs the fish with Mediterranean-style sauce based on fresh tomatoes, olives and capers. Can’t really go wrong with that! Give it a try and let us know what you think!
1 lb fresh Wild Alaskan salmon
2 Tbsp olive oil
1 Tbsp minced garlic
3 cups fresh tomatoes, chopped
1 Tbsp fresh thyme (or 1 tsp dried thyme)
2 tsp lemon zest
1/2 cup pitted olives (green of black)
2 Tbsp capers or caperberries, rinsed
Salt & pepper to taste
Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring frequently until they turn golden brown, approximately 6-8 minutes.
Add garlic and cook for another minute.
Add tomatoes, thyme, lemon zest, olives, capers and simmer briskly, stirring frequently for about five minutes.
Reduce the heat to medium low and cook for about five minutes to blend the flavors. Adjust seasoning.
Preheat the oven to 350 degrees F.
Place salmon, skin-side down into a baking dish. Brush with a little olive oil and a sprinkle of salt and pepper.
Bake the first 10 to 12 minutes or until just cooked through.
Spoon the sauce over the fish and serve.