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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.
TOTAL TIME: Prep: 10 min. Bake: 35 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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

5 ounce-weight: 380 calories, 25g fat (4g saturated fat), 84mg cholesterol, 1196mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 29g protein.

Reviews for Artichoke Olive Salmon

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kpioch User ID: 1575245 125069
Reviewed Oct. 30, 2012

"good and easy!"

ivy0548 User ID: 2827373 61490
Reviewed Jun. 1, 2011

"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."

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Wine Pairings

Full-Bodied White Wine

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