Mediterranean Salmon

It's always nice to throw some fish into the mix. It's a good, light meal that usually doesn't require much prep, and even though it seems expensive at the checkout line it much less expensive than what you'd pay for a comparable meal in a restaurant. Target even has some good frozen fish - ahi tuna, mahi mahi and salmon come to mind.

Mediterranean Salmon

Prep: 20 min.
Bake: 20 min. If your sun-dried tomatoes are packed in oil, be sure to drain and
pat dry with a paper towel before using.

Makes 4 servings

Ingredients
4 (6-oz.) salmon fillets
3/4 teaspoon lemon pepper

3/4 teaspoon dried dill weed
1/4 teaspoon salt

1/2 cup coarsely chopped sun-dried tomatoes

1 (2.25-oz.) can sliced ripe black olives, drained

2 ounces reduced-fat crumbled feta cheese with basil and tomatoes

1/4 cup pine nuts, toasted

1. Place each salmon fillet on a 16- x 12-inch piece of heavy-duty aluminum foil. Sprinkle fillets evenly with lemon pepper, dill, and salt. Top fillets evenly with tomatoes and next 3 ingredients. Fold long sides of foil over fillets; roll up short sides of foil to seal. Place foil packets, seam sides up, on a baking sheet.

2. Bake at 400° for 18 to 20 minutes or until fish flakes with a fork.

This was incredibly easy to put together. Put the fish on some aluminum foil, throw ingredients on it, fold it up and stick it in the oven. Easy as that. Minimal cleanup. Pretty doggone good.

Raw fish ready to go in the oven. The Husband likes olives; I don't

Packed up in foil

Finished product. Yumm-o.