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INGREDIENTS
¼ cup of pitted Deliza Gordal Olives, chopped
1 red onion, finely chopped.
4 oz of chopped sundried tomatoes (about half a jar)
3 oz of Spinach
¼ cup Feta cheese
Salt
Black pepper
3 tablespoons of North Conway Olive Oil Company Spicy Calabrian Pesto Infused Olive Oil
4 – 6oz fillets of skinless salmon
DIRECTIONS
Preheat oven to 375 degrees F. Cover a baking sheet with foil– set aside
In a bowl mix Gordal Olives, onions, sundried tomatoes, spinach and fetta cheese.
Cut salmon in the center horizontally to create a pouch, rub salmon with 3 tablespoons of Spice Calabrian Pesto Infused Olive Oil along the inside and outside, season with salt and pepper. Stuff with mixture of olives, spinach, onion, feta cheese, sundried tomatoes.
Arrange fillets of salmon on baking sheet and bake until salmon is cooked through about 30-40 minutes.
Serve hot over rice.
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