Need a new way to prepare salmon? Try this flavorful recipe bursting with bright and briny flavors from the lemon juice and olives. This makes the perfect summer dinner.
1 pound Brussels sprouts, trimmed and sliced
8 ounces French cocktail mix of olives, peppers and beans in white wine vinaigrette (can substitute any combination of jarred mixed olives, peppers and beans)
1 1/2 tablespoons extra virgin olive oil
1 1/2 pound salmon filet
Sea salt and pepper to taste
1 lemon, cut into wedges
Fresh parsley, to taste
Recipe and photo courtesy of FoodMatch.
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