A quick and tasty meal that tastes like you spent a lot of time.

1/2 cup mayonnaise
1/3 cup green olives with pimento, sliced
1/4 cup fresh parsley, chopped
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. capers, drained
1/2 teas. Worcestershire sauce
1/4 teas. white pepper
1 1/2 lbs. salmon fillet

Preheat oven to 375 degrees.

Combine all ingredients except salmon in a small bowl.  Mix well.  Lay salmon fillet, skin side down, in a large baking dish.  Remove all bones.  Spread olive mixture evenly over the top of the salmon.  Bake until salmon is barely opaque throughout, 20-25 minutes.  Do not overcook.  Salomon will continue coking for a few minutes once removed from oven.  Serve hot with rice.

Source: "Simply Classic" Junior League of Seattle cookbook

This is a beautiful meal served with asparagus and freshly sliced tomatoes.

Prepare fresh or canned asparagus by sautéing pine nuts in a little butter and pouring over heated stalks.