Directions:
- Mix black and green olives, tomato paste, olive oil, wine vinegar, lemon juice and water. Set aside; store in refrigerator if kept longer than 4 hours.
- Heat broiler; position oven rack so salmon will be 5 to 6 inches from heat. Season fleshside of salmon with seasoning, and spray liberally with oil. Spray broiler pan lightly with olive oil or use foil to minimize cleanup. Start fish fleshside down; grill until browned, about 5 minutes. Broil, turning once, until fish flakes under gentle pressure. Depending on the thickness of the fillet, this will take anywhere from 5 to 10 minutes more.
- Slip spatula between skin and flesh of fish. Lift fish onto a cutting board or serving platter; if skin sticks to broiler pan, it can be scraped off later. Spoon olive sauce over salmon and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.87 Kcal (1084 kJ) | ||
| Calories from fat | 70.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.87g | 12% | |
|---|---|---|---|
| Cholesterol | 141.15mg | 47% | |
| Sodium | 758.77mg | 32% | |
| Potassium | 651.17mg | 14% | |
| Total Carbs | 2.37g | 1% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 42.91g | 86% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 1.9mg | 11% | |
| Calcium | 110.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 116.17 Kcal (486 kJ) | ||
| Calories from fat | 31.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 12% | |
|---|---|---|---|
| Cholesterol | 63.35mg | 47% | |
| Sodium | 340.52mg | 32% | |
| Potassium | 292.23mg | 14% | |
| Total Carbs | 1.06g | 1% | |
| Sugars | 0.58g | 5% | |
| Dietary Fiber | 0.24g | 2% | |
| Protein | 19.26g | 86% | |
| Vitamin C | 2.2mg | 8% | |
| Iron | 0.9mg | 11% | |
| Calcium | 49.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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