Baked Salmon with Olives and Sundried Tomatoes – Mediterranean-inspired dairy and gluten free recipe. Salmon fillets are brushed with Dijon mustard and a robust and flavorful balsamic vinaigrette, then topped with chopped sundried tomatoes, green and Kalamata olives, accented by Meditarranean herbs. Oven: 15 minutes if thawed.

Preparation: Thaw completely. If frozen or partially frozen, add 10-12 minutes baking time or until fish is flaky.

Cooking Instructions: Preheat oven to 400F. Place pan on baking sheet and bake uncovered 15-16 minutes or until fish flakes easily with a fork.

Suggested Sides: Wild rice and tossed salad with Balsamic Vinaigrette

Baked Salmon with Olives and Sundried Tomatoes

$27.50

Nutritional Facts
Serving Size:   1 Fillet with Topping

Servings Per Package:    3

Amount Per Serving

Calories:   268

Calories from Fat:   126

Total Fat:   14g

Saturated Fat:   4.6g

Monounsaturated Fat:    0g

Trans Fat:   0g

Polyunsaturated Fat:    0g

Protein:   29g

Total Carbohydrates:   2.3g

Fiber:   0g

Cholesterol: 105mg

Sodium:   549mg

Sugar:   0.9g

Iron:   7%

Calcium:   29%

Vitamin A:   15%

Vitamin B-2:   27%

Vitamin B-3:   63%

Vitamin B-6: 38%

Vitamin B-12:   24%

* Percent Daily Values (DV) are based on a 2,000 calorie diet.

Baked Salmon with Olives and Sundried Tomatoes

Nutritional Facts