 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
After enjoying a similar Italian dish at a restaurant, I decided to crate this recipe, says Michele Salazar. My husband loves it. In her Plain City, Ohio kitchen she smothers a salmon fillet with artichoke hearts, olives and diced tomatoes. Ingredients:
1 salmon fillet (20 ounces) |
1 cup pimiento-stuffed olives, chopped |
1 can (4-1/4 ounces) chopped ripe olives |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered |
1 can (14-1/2 ounces) 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. Yield: 4 servings.
|
|