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Rosemary-Rubbed Salmon with Kalamata Olive Topping

Total Time
11 min
Prep
6 min
Cook
5 min
Serves
4
Difficulty
Easy
Round out this meal by serving baked potatoes alongside the fish.
Ingredients

uncooked Atlantic salmon fillet(s)

1 pound(s), 4 (1/4-pound) skinless fillets

rosemary

1 Tbsp, fresh, chopped

table salt

½ tsp

olive(s)

8 large, pitted kalamata, chopped (1/4 cup)

sun-dried tomatoes (without oil)

¼ cup(s), chopped

fresh parsley

3 Tbsp, fresh, chopped

lemon zest

1½ tsp, grated

orange zest

1½ tsp, grated

garlic clove(s)

1 medium clove(s), minced

olive oil

1 tsp

Instructions

  1. 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.
  2. 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.

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