Salmon Sorrento

• 1 tablespoon olive oil
• 5 medium Italian plum (Roma) tomatoes, diced
• 6 medium black olives, coarsely chopped
• 6 medium green olives, coarsely chopped
• 3 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley (Italian, or flat-leaf, preferred)
• 1 tablespoon capers, drained
• 1 1/2 teaspoons bottled minced garlic or 3 medium garlic cloves, thinly sliced
• Pepper to taste
• 1 1-pound salmon fillet, rinsed and patted dry

1. In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom.
2. Stir in all the ingredients except the salmon.
3. Bring to a boil over medium-high heat, 2 to 3 minutes.
4. Reduce the heat to medium.
5. Cook for 5 minutes, or until the mixture is reduced by about one-third, stirring occasionally.
6. Using a spoon, push the sauce to one side and place the fish in the skillet.
7. Spoon the sauce over the fish.
8. Cook, covered, for 15 to 17 minutes, or until the fish is cooked to the desired doneness.
9. (Per Serving)
10. Calories: 193
11. Total Fat: 8.5g
12. Saturated: 1.5g
13. Trans: 0.0g
14. Polyunsaturated: 2.0g
15. Monounsaturated: 4.5g
16. Cholesterol: 59mg
17. Sodium: 317mg
18. Carbohydrates: 5g
19. Fiber: 1g
20. Sugars: 2g
21. Protein: 24g
22. Dietary Exchanges
23. 1 Vegetable
24. 3 Lean Meat

olive oil, italian plum, black olives, green olives, lemon juice, parsley, capers, garlic, pepper, salmon fillet

Taken from www.epicurious.com/recipes/food/views/salmon-sorrento-375673 (may not work)