1 1/2 tsp olive oil
1 3/4 cups diced tomatoes, drained
6 black olives, coarsely chopped
7 green olives, coarsely chopped
8 tbsp lemon juice
9 tbsp chopped fresh Italian parsley
10 tbsp capers, rinsed and drained
11 medium garlic cloves, thinly sliced
1/4 tsp black pepper
1 pound salmon fillet
1. Heat oil in large skillet over medium-high heat. Add tomatoes, olives, lemon juice, parsley, capers, garlic and pepper. Stir to mix. Bring mixture to a boil. Reduce heat to medium and cook 5 minutes or until mixture is reduced by about one-third, stirring occasionally.
2. Rinse salmon and pat dry with paper towel. Using spoon, push sauce to one side. Place salmon in skillet. Spoon sauce over salmon. Cook, covered, 15 minutes or until salmon flakes easily with fork.
Makes 4 servings (4-oz fish, 1/2 cup sauce per serving)
Exchanges: 3 protein 1 vegetable 1 fat