Mediterranean Baked Salmon with Tomatoes, Olives & Capers

My recipes are low carb paleo: fresh,healthy, whole food ingredients with very few starches, no sugars, no vegetable oils. The health of my spouse and myself has improved dramatically eating this way.

When we have thin filets, we tend to cook the entire recipe in the pan rather than baking them.

Cook's Note: can also be made with other fish such as halibut and mahi mahi.

4 5-ounce salmon filets (I ask the fishmonger to remove the skin)

1 pint grape or cherry tomatoes

⅓ cup pitted olives (whatever kind you like)

3 tablespoons capers

4 garlic cloves, peeled and smashed

3 tablespoons olive oil

1 lemon, sliced

kosher salt and freshly ground black pepper

chopped parsley, for garnish

Directions at camillestyles.com

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