Bistro Salmon

(from Linda Lu’s recipe box)

Fabulous! I did find out, however, that it is best to double the cooking time unless you prefer it raw.

Source: The Virgin Diet Book

Serves 4 people

Categories: Fish


  • 3/4 cup lemon juice
  • 1 tbsp. Dijon mustard
  • 1 cup extra virgin olive oil
  • 4 ounces sundried tomatoes
  • 4 ounces pitted kalamata olives
  • 1 tbsp. capers
  • 1 tsp. sea salt
  • 1/2 tsp. freshly cracked black pepper
  • 4 (6-8 oz) wild salmon filets


  1. Whisk together lemon juice and mustard, then add olive oil. Add tomatoes, olives, capers, salt and pepper.

  2. Arrange salmon filets in a baking dish and pour sauce over top. Bake at 400 for 8-10 minutes.

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