If you don’t have or don’t like salmon, you can use cod, haddock, halibut – pretty much any fish of your choosing can be substituted in this recipe.
Don’t be intimidated by the list of ingredients – they can all can be purchased at Trader Joe’s.
1 4-6oz wild caught salmon filet or steak per person (no farm raised – they’re fed wrong and the water is polluted; then they often add coloring- yuck!)
1 cup Greek kalamata olives
1 small jar of artichoke hearts (in water)
1 red bell pepper, chopped
1 yellow onion, chopped
1 medium leek, chopped
3 large cloves garlic, chopped fine
2-3 roma tomatoes, chopped
juice of 1/2 lemon
zest of 1/2 lemon
1/4 cup olive oil
1/4 cup white wine (optional)
- Preheat ove to 350
- Heat olive oil in large skillet that has a cover
- Add onion, bell pepper, garlic and leek; cook for 4-6 min
- Add remaining ingredients, except olives and fish; cook for 2-3 minutes
- Pour into 9×9 or 9×14 baking dish
- Add fish and olives
- Cover with foil and cook 12-18 minutes, depending on thickness of fish (because fish is being put into a sauce that’s already hot, it will cook quicker than putting it straight into the oven)
