With its thick, colorful sauce, this dish provides a way to dress up salmon without covering up its natural flavor.

　　

Ingredients

serves 4, 3 ounces fish per serving

　　1 tablespoon olive oil

　　5 medium Italian plum (Roma) tomatoes, diced

　　6 medium black olives, coarsely chopped

　　6 medium green olives, coarsely chopped

　　3 tablespoons lemon juice

　　2 tablespoons chopped fresh parsley (Italian, or flat-leaf, preferred)

　　1 tablespoon capers, drained

　　1 1/2 teaspoons bottled minced garlic or 3 medium garlic cloves, thinly sliced

　　Pepper to taste

　　1 1-pound salmon fillet, rinsed and patted dry

　　

Step 1

In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Stir in all the ingredients except the salmon. Bring to a boil over medium-high heat, 2 to 3 minutes. Reduce the heat to medium. Cook for 5 minutes, or until the mixture is reduced by about one-third, stirring occasionally.

　　

Step 2

Using a spoon, push the sauce to one side and place the fish in the skillet. Spoon the sauce over the fish. Cook, covered, for 15 to 17 minutes, or until the fish is cooked to the desired doneness.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 193

　　

Step 5

Total Fat: 8.5g

　　

Step 6

Saturated: 1.5g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 2.0g

　　

Step 9

Monounsaturated: 4.5g

　　

Step 10

Cholesterol: 59mg

　　

Step 11

Sodium: 317mg

　　

Step 12

Carbohydrates: 5g

　　

Step 13

Fiber: 1g

　　

Step 14

Sugars: 2g

　　

Step 15

Protein: 24g

　　

Step 16

Dietary Exchanges

　　

Step 17

1 Vegetable

　　

Step 18

3 Lean Meat

　　American Heart Association Quick & Easy Meals