Mediterranean Salmon

Thanks to Kari Thevenot for submitting this recipe from Kari says, “There’s a reason why many people in Mediterranean countries live so much longer than us in the U.S. It’s because they eat foods that they catch and grow, not processed foods from a box. This recipe has no processed foods whatsoever and is extremely good for your heart, plus it’s delicious!”


  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) skinless salmon fillets, about 1-inch thick
  • Cooking spray
  • 2 cups cherry tomatoes, halved
  • 1/2 cup finely chopped zucchini
  • 2 tablespoons capers, undrained
  • 1 tablespoon olive oil
  • 1 (2 1/4-ounce) can sliced ripe olives, drained


  • Preheat oven to 425°.
  • Sprinkle salt and pepper over both sides of fish.
  • Place fish in a single layer in an 11- x 7-inch baking dish coated with cooking spray.
  • Combine tomatoes and remaining ingredients in a bowl; spoon mixture over fish.
  • Bake at 425° for 22 minutes.
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