Ingredients
Salmon, preferably fresh with highest omega oil content
Sun dried tomato pesto
Kalamata olives (pitted)
Extra virgin olive oil
Oregano (fresh if available)
salt and pepper to taste
sun dried tomatoes in olive oil
fresh lemon to taste
dill weed
Preparation
place fish in oven proof glass baking dish, lightly coat with olive oil, salt and pepper and herbs, coat salmom with sundried tomato pesto and sundried tomatoes, add kalamata olives, and bake covered at 325 for 25 minutes or until done. Add fresh lemon juice to taste and serve with pasta neapoliten or with brown rice risotto and fresh Greek salad.
