Source: American Heart Association's Meals in Minutes Cookbook

Italian style baked salmon with fresh tomatoes and olives.

Servings

1 tbsp extra virgin olive oil
5 fresh plum tomatoes , diced
6 large black olives, canned , coarsely chopped
6 Olives, green, manzanilla, stuffed , coarsely chopped
3 tbsp fresh lemon juice
2 tbsp chopped parsley (Italian or flat-leaf preferred)
1 tbsp capers , rinsed and drained
1.5 tsp minced garlic (or 3 thinly sliced garlic cloves)
1 pinch black pepper (to taste)
1 lb salmon fillet

1 Heat a large skillet over medium-high heat. Add oil and swirl to coat bottom of skillet. Add tomatoes, black and green olives, lemon juice, parsley, capers, garlic, and pepper; stir to mix.
2 Bring to a boil over medium-high heat, 2 to 3 minutes. Reduce heat to medium and cook until mixture is reduced by about one third, about 5 minutes, stirring occasionally.
3 Meanwhile, rinse salmon and pat dry with paper towels. Using a spoon, push sauce to one side and place salmon in skillet. Spoon sauce over salmon.
4 Cook, covered, over medium heat for 15 to 17 minutes, or until salmon flakes easily when tested with a fork.