Submitted by : Mia’s Domain

Ingredients :

2 pounds salmon
2 cups medium size shrimp
1 cup cherry tomatoes
3 large celery stalks with leaves, chopped
1 small white onion, chopped
2 tablespoons capers
2 tablespoons fresh dill
1/4 cup green olives, chopped
1 garlic clove, crushed
Extra Virgin olive oil
Sea salt and black pepper

Method :

  • Season salmon both sides with sea salt, black pepper and olive oil.
  • Remove shell and devein shrimp. Season with sea salt, black pepper and olive oil.
  • In a large skillet on medium to high heat, add two tablespoons olive oil. Add onions and celery when hot and saute until soft (about 4 minutes).
  • Add tomatoes, olives, capers, and dill. Toss for three minutes. Season with sea salt and black pepper. Remove from heat to cool.
  • Preheat oven to 450 F
  • Place salmon skin side down on a slightly oiled baking sheet. Cut a pocket the length of the salmon and stuff with the veggies and shrimp. Season with sea salt andblack pepper and bake for 10 to 15 minutes until salmon is cooked ( don’t over cook).
  • Garnish with fresh dill and drizzle with olive oil on top.
  • Enjoy hot.

Note :

  • The rule of thumb for cooking fish is that you cook it 10 minutes per inch of thickness.
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