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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 20-ounce salmon fillet |
1 cup(s) pimiento-stuffed olives, chopped |
1 4 1/2-ounce can(s) chopped ripe olives |
1 14-ounce can(s) /¢ water-packed artichoke hearts, rinsed, drained and quartered |
1 14 1/2-ounce can(s) diced tomatoes, drained |
Directions:
1. • Cut salmon into four pieces. Place on a piece of heavy-duty foil (about 18 in. x 15 in.). Top each piece with the olives, artichokes and tomatoes. Fold foil around salmon and seal tightly.
2. • Place on a baking sheet. Bake at 350° for 35-40 minutes or until fish flakes easily with a fork.
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