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1 pound fresh salmon


1/2 cup seeded and diced fresh tomatoes


1/3 cup pitted kalamata olive


1/4 cup minced shallots


1/4 cup fresh dill, finely chopped


1/2 cup olive oil


3 tablespoons sherry vinegar


salt and pepper to taste



Preheat the oven to 425 degrees. Remove the salmon from the refrigerator at least 30 minutes before cooking. Place the salmon in a lightly oiled baking dish just large enough to hold it.  Lightly salt and pepper the fish.


Vinaigrette: Combine the remaining ingredients, whisking to mix the oil and vinegar. Spoon it over the salmon and bake following the Canadian Bureau of Fisheries rule of thumb: 10 minutes cooking time for each inch of thickness measuring the fish at its thickest point.



Serve hot, at room temperature or cold over lettuce!