We're blessed with wild salmon on the Canadian West Coast. This super simple recipe lets you benefit from all that protein and brain-friendly omega fat, with a heart-healthy and totally delicious Mediterranean twist!
2 cloves garlic
1 cup basil leaves
1/4 sun dried tomatoes in oil, drained
1/4 kalamata olives
2 tbsp lemon juice
1 tsp thyme
salt and pepper
4 salmon fillets
1) Preheat oven to 400*
2) Place garlic, basil, olives, sun dried tomatoes, lemon juice, thyme, salt and pepper in a food processor and pulse until a chunky paste.
3) Cut four pieces of parchment paper to wrap each salmon fillet individually. Lightly salt and pepper each piece and spread roughly 2 tbsp of tapenade mixture on top of it. Fold paper closed, leaving an inch of space between salmon and top of parchment. Packet should be secure without being constricted.
4) Place salmon packet on a baking sheet and bake in oven until fish is opaque and is just starting to flake apart, about 12- 14 minutes total.