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
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Reviews
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Oct 30, 2012
good and easy!
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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.
My Review