Mediterranean Baked Salmon with Tomatoes, Capers, & Olives
For the original recipe and instructions, see “Mediterranean Baked Salmon with Tomatoes, Capers, & Olives” at camillestyles.com
Ingredients
- 4 5-ounce salmon filets (I ask the fishmonger to remove the skin)
- 1 pint grape or cherry tomatoes
- 1/3 cup pitted olives (whatever kind you like)
- 3 tablespoons capers
- 4 garlic cloves, peeled and smashed
- 3 tablespoons olive oil
- 1 lemon, sliced
- kosher salt and freshly ground black pepper
- chopped parsley, for garnish
Recipe copyright
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