Rosemary-Rubbed Salmon with Kalamata Olive Topping
- Total Time
Round out this meal by serving baked potatoes alongside the fish.
uncooked Atlantic salmon fillet(s)1 pound(s), 4 (1/4-pound) skinless fillets
rosemary1 Tbsp, fresh, chopped
table salt½ tsp
olive(s)8 large, pitted kalamata, chopped (1/4 cup)
sun-dried tomatoes (without oil)¼ cup(s), chopped
fresh parsley3 Tbsp, fresh, chopped
lemon zest1 ½ tsp, grated
orange zest1 ½ tsp, grated
garlic clove(s)1 clove(s), medium, minced
olive oil1 tsp
- Sprinkle the salmon with the rosemary and salt. Spray a shallow 2-quart microwavable dish with nonstick spray. Place the salmon in the dish in one layer. Cover with plastic wrap and vent one corner. Microwave on High until the fish is just opaque in the center, about 5 minutes. Let rest 5 minutes.
- Meanwhile, to make the topping, combine the remaining ingredients in a small bowl. Spoon the olive mixture over the salmon. Yields 1 salmon fillet and 2 tablespoons topping per serving.