Last week, one of my longtime favorite food bloggers, Jenna of Eat, Live, Run, posted a recipe for Mediterranean Baked Salmon. I don’t really care for salmon, but my boyfriend is a big fan. This recipe looked too tasty not to try. So I did!
piping hot, fresh from the oven.
What you need:
- 3/4 pound to 1 pound Alaskan salmon (mine had skin removed)
- 3/4 C chopped Kalamata olives
- 1/2 C chopped sun dried tomatoes
- 2 tablespoons pesto
- 1/2 cup finely chopped red onion
- 1/2 cup feta cheese
- A piece of parchment paper
What to do:
Preheat your oven to 375. Line a baking sheet with a piece of parchment paper. Put both pieces of salmon on the paper. Spread your pesto sauce all over the salmon. (I used Classico traditional basil pesto–it’s my favorite!)
Prep your other ingredients, if you haven’t done so already: chop your olives, red onion, and sun dried tomatoes.
Layer on your toppings! You can really use as much or as little of each topping as you’d like. I really liked the flavor that the feta cheese added to the dish. Bake the salmon, uncovered, in the oven at 375 for 30 minutes, until fully cooked.
This is a totally simple meal! And pretty easy to put together. I served this over a bed of sautéed spinach, with some brown rice on the side.