Mediterranean Herbed Salmon

Mediterranean Herbed Salmon

This is the newest addition to our dinner rotation. It’s simple, easy, and pairs well with a salad on the side. I always make an extra piece or two and eat them for lunch the following day.

In this recipe, you may notice I don’t add any salt, but instead use the sodium from the Kalamata olives and capers to infuse a salty flavor into the fish.

This a great example of a dish from the Mediterranean or DASH (Dietary Approach to Stop Hypertension) diet. Enjoy.

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4 4-6-ounce salmon fillets
1 tablespoon extra virgin olive oil
6 pitted Kalamata Olives or 1 – 5 ounce can of marinated artichoke hearts
1 teaspoon capers
4 teaspoons Herbs de Provence
2 tablespoons dijon mustard
1 lemon, ½ cut into wedges and set aside


1. Preheat oven to 350ºF
2. Add olive oil to the bottom of a glass pan large enough the all the fillets to fit in
3. Place salmon in the pan, skin side down
4. Spread dijon mustard over the fillets
5. Sprinkle salmon with herbs
6. Add capers on top of each piece of salmon
7. Add olives on top of each piece of salmon
8. Squeeze juice of ½ lemon over all the salmon
9. Bake for 8-12 minutes until the salmon is cooked through
10. Serve with lemon wedges

Nutrition Profile:

Yield: 4 servings
Serving Size: 1 serving
Calories (kcal) 220.79
Protein (g) 28.05
Carbohydrates (g) 1.35
Total Dietary Fiber (g) 0.64
Total Sugars (g) 0.14
Added Sugar (g) 0
Fat (g) 9.99
Saturated Fat (g) 1.66
Cholesterol (mg) 62.37
Calcium (mg) 30.99
Magnesium (mg) 39.69
Phosphorus (mg) 356.97
Potassium (mg) 515.14
Sodium (mg) 343.34

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