Ingredients Amount Olive oil ¼ cup Alaska King Salmon fillets, 6-8 oz. 10 ea. Salt and pepper to taste Tomatoes, ½ in. dice 1 cup Nicoise olives, chopped 1 cup Herbes de Provence (dried herb mixture) 1 tsp. Capers, chopped ½ cup Additional olive oil as needed
- Heat olive oil in a nonstick pan
- Season salmon with salt and pepper to taste. Sauté seasoned salmon to medium, turning once. Place in oven to finish.
- Remove salmon from pan and set aside on a plate. Add tomatoes, olives, herbes de Provence and capers to pan to heat through; season to taste with salt and pepper, and moisten with additional olive oil.
- Top sautéed salmon with tomato mixture.