Here in the Pacific Northwest, we're lucky to have access to fresh, delicious salmon. Full of flavor and Omega-3 Fatty Acids, this stuffed salmon feels gourmet, but is easy to make (and even easier to eat).
STUFFED BAKED SALMON
1/4 cup of pitted D'Olivo Gordal Olives, chopped
1 red onion, finely chopped.
4 oz of chopped sundried tomatoes (about half a jar)
3 oz of spinach
1/4 cup feta cheese
D'Olivo Tellicherry Peppercorns, freshly ground
3 tablespoons D'Olivo Spicy Calabrian Pesto Infused Olive Oil
4 – 6oz fillets of skinless salmon
Preheat oven to 375 degrees F. Cover a baking sheet with foiland set aside
In a bowl mix Gordal Olives, onions, sundried tomatoes, spinach and fetta cheese.
Cut salmon in the center horizontally to create a pouch. Rub salmon along the inside and outside with D'Olivo Spicy Calabrian Pesto Oil and season with salt and pepper.
Stuff with mixture of olives, spinach, onion, feta cheese, sundried tomatoes.
Arrange fillets of salmon on baking sheet and bake until salmon is cooked through, about 30-40 minutes.
Serve hot over rice.