Salmon with Tomato-olive salsa

By Jaclyn

Ingredients

• 1 1/2 c. diced plum tomatoes
• 6 T. olive oil, divided
• 12 Kalamata olives, pitted, chopped
• 1/4 c. chopped fresh basil
• 2 T. drained capers
• 2 garlic cloves, minced
• 1 shallot, finely chopped
• 6 6-oz salmon fillets
• Arugula or watercress

Preparation

Step 1

1. Combine tomatoes, 4 T. oil, olives, basil, capers, garlic, and shallot in a medium bowl. Stir to blend. Season to taste with sale and pepper. Refrigerate at least 15 minutes and up to 2 hours.

2. Brush salmon with remaining 2 T oil; sprinkle with salt and pepper. Either grill or bake at 400 degrees until just opaque in center, about 4-5 minute per side. Top salmon with arugula or watercress and then the salsa.