This traditional Mexican dish is heart healthy and full of Omega-3 oils.
- 4 6 OZ SALMON FILETS
- 1 16 OZ JAR EL PINTO SALSA
- 1 TBSP CAPERS
- 1/4 CUP SLICED GREEN OLIVES WITH PIMENTO
- 1 TSP MEXICAN OREGANO LEAVES, CHOPPED
- 1/2 TSP SALT
- 1/2 TSP PEPPER
- 1 TSP COOKING OIL
Preheat oven to 325 degrees F. Place salmon filets on greased baking pan and lightly salt and pepper each filet. Set aside. In a small mixing bowl combine salsa, and olives. Add capers, and oregano (optional). Ladle 1/3 cup of mixture on top of each salmon filet and place in oven for approximately 10-12 minutes. Remove from oven and ladle remaining sauce on top of each filet and serve. Makes 4 servings.