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Artichoke Olive Salmon Recipe

"After enjoying a similar Italian dish at a restaurant, I decided to crate this recipe," says Michele Salazar. "My husband loves it." In her Plain City, Ohio kitchen she smothers a salmon fillet with artichoke hearts, olives and diced tomatoes.

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Artichoke Olive Salmon Recipe

Prep: 10 min. Bake: 35 min.

Yield: 4 Servings

10 35 45

Ingredients

1 salmon fillet (20 ounces)
1 cup pimiento-stuffed olives, chopped
1 can (4-1/4 ounces) chopped ripe olives
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (14-1/2 ounces) diced tomatoes, drained

Directions

Cut salmon into four pieces. Place on a piece of heavy-duty foil (about 18 in. x 15 in.). Top each piece with the olives, artichokes and tomatoes. Fold foil around salmon and seal tightly.
Place on a baking sheet. Bake at 350° for 35-40 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts 1 serving (5 ounces) equals 380 calories, 25 g fat (4 g saturated fat), 84 mg cholesterol, 1,196 mg sodium, 10 g carbohydrate, 3 g fiber, 29 g protein.

Originally published as Artichoke Olive Salmon in Quick Cooking November/December 2004, p7

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Artichoke Olive Salmon

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Reviewed on Oct. 30, 2012 by kpioch

good and easy!

Reviewed on Jun. 01, 2011 by ivy0548

i have made this recipe several times. my grandson's (6 and 11) love it. we have family dinner on thursday and it is one of their frequent requests hubby likes it also.