Salmon with Olive Caper Relish

• servings: 6 servings
• active time: 25 minutes
• total time: 35 minutes

Ingredients

2 c. cherry tomatoes, halved or quartered

1/2 c. mixed pitted olives, roughly chopped

1/4 small red onion, finely chopped, rinsed under cool water and drained

1/4 c. chopped fresh parsley

2 tbsp. capers in brine, drained

1/4 tsp. finely grated orange zest, plus 2 tablespoons orange juice

1 1/4 tsp. kosher salt

1/2 tsp. black pepper

3 tbsp. red wine vinegar

3 tbsp. olive oil

6 5- to 6-ounce skin-on salmon fillets

1 1/2 c. couscous

Directions

Preheat the oven to 400˚. For the relish: Combine the tomatoes, olives, red onion, parsley, capers, orange zest, ¾ teaspoon salt and ¼ teaspoon pepper in a large bowl. Toss, then add the vinegar and 2 tablespoons olive oil and toss again. Set aside.

Place the salmon skin-side down on a foil-lined rimmed baking sheet. Mix the orange juice with the remaining 1 tablespoon olive oil and spoon over the salmon. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.

Bake until the salmon is just cooked through, about 15 minutes.

While the salmon cooks, prepare the couscous as the label directs. Fluff the couscous with a fork.

Divide the couscous and salmon among plates. Top the salmon with the olive-caper relish, spooning the juices from the bowl over the top.

Nutrition

• Calories: 1074
• Total Fat: 61 g
• Saturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 218 mg
• Sodium: 785 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 87 g