1¼- 1½ lbs salmon in one piece (try to get a fillet that is the same thickness)
¼ c Flying Olive Wild Rosemary Extra Virgin Olive Oil
¼ c Flying Olive Sicilian Lemon Balsamic Vinegar
1 clove fresh garlic smashed and chopped or ½ tsp garlic powder
1 Tbsp small to medium capers (optional)
½ tsp salt-free Italian seasonings (such as Penzy's Tuscan Sunset)
A few grinds of freshly ground black pepper
2 plum tomatoes chopped
¼ cup sliced green olives
Kosher salt to taste (Note: don't add the salt until you are serving the fish. The olives and capers are salty by nature)
Place Flying Olive Wild Rosemary EVOO, Flying Olive Sicilian Lemon Balsamic Vinegar, garlic, capers, Italian seasonings, and black pepper in a zip lock bag. Mix well. Wash and pat dry salmon. Add to the marinade in the bag and flip a few times to coat. Place in the refrigerator for 30 minutes.
Heat oven to 350 degrees F. Coat a pan large enough to hold the whole piece of salmon with aluminum foil. Place a small amount of the marinade on the alum foil to grease pan. Place the salmon on the aluminum foil and cover with the rest of the marinade, the tomatoes and the green olives. If desired, sprinkle on more garlic. Fold the aluminum foil around the fish so that it is covered, but not tightly closed. Place in the oven for 20 minutes.
Check the salmon, and if needed, place back in the oven for about 10-20 more minutes (a lot depends on the thickness of your salmon. Be careful not to over cook, so watch it carefully. When the fish flakes easily with a fork, take it out of the oven. Open aluminum foil and serve with the tomato and olive topping.
Submitted by Barb L.