A quick and tasty meal that tastes like you spent a lot of time.
1/4 cup low-fat 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
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.
Salmon will continue cooking 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.