Rosemary-rubbed salmon with kalamata olive topping
1
Points®
Total time: 11 min • Prep: 6 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This recipe utilizes the quick-cooking abilities of a microwave oven. Ideal for college students with no access to a true stove or when time is very tight. Ready to eat in just 11 minutes, the rich flavor of the salmon is a perfect match for the salty, piquant flavor of the olive and sun-dried tomato topping. The topping is so easy it can be used on chicken dishes as well. Round out this meal by serving baked potatoes alongside the fish or place your fish over some mixed greens and use the complex flavors of the olive topping as your dressing.
Ingredients
Uncooked wild Atlantic salmon fillet
1 pound(s), 4 (1/4-pound) skinless fillets
Rosemary
1 Tbsp, fresh, chopped
Table salt
½ tsp
Olives
8 olive(s), 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
1 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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