GLUTEN FREE RECEIPE: MEDITERRANEAN SALMON

The combination of herbs, tomato, olives, pine nuts and feta turns salmon into a gourmet meal. The salmon is cooked quickly and the herbs also prevent it from drying out.  If you take the time to prepare toppings earlier and store it for later use it is a very quick meal to make at the end of the day to impress friends and family.  Serve with any green salad. 

Ingredients 
1/4 cup pine nuts, toasted lightly 
6 tablespoons finely chopped fresh basil 
3 tablespoon finely chopped fresh parsley 
1 tablespoon pressed or finely chopped garlic 
2 tablespoon lemon juice 
Organic extra virgin olive 
1 large sockeye fillet with skin (enough for 4 servings) 
Ground black pepper 
4 black olives marinated in oil, chopped 
2 small tomatoes, diced 
¼ to 1/2 cup fresh feta 

Preparation 

Mix parsley, basil, garlic and lemon juice together. Oil a sheet of foil, to place under your broiler.  Put broiler on high Take salmon and cover  flesh with a fairly light covering of black pepper.  Cover salmon with the herb mixture.  Turn salmon over quickly and place under broiler skin side up until skin is bubbling, about  4 mins.  Place spatula under salmon and quickly turn over.  Grab any herb mix that falls off and place back on top.  Cook salmon under broiler another 4 mins.  Cover salmon and herb with diced tomatoes, olives and feta.  Allow to sit  for a few minutes before serving.