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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

  • 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.

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