Nutrition Facts

Serving Size 165 g

(Approx. 4 Servings)

Amount Per Serving

Calories	270	Calories From Fat	160

% Daily Value*

Total Fat 18 g	28%

Saturated Fat 2.5 g	13%

Trans Fat 0.0 g

Cholesterol 60 mg	20%

Sodium 340 mg	14%

Total Carbohydrate 3 g	1%

Dietary Fiber 1 g	4%

Sugars 0 g

Protein	23 g

Vitamin A 10%	•	Iron 8%

Vitamin C 20%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Salmon with Pickled Okra Oliverde

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

3 Tbsp extra virgin olive oil, divided use

16 Oz fresh salmon fillets

1/2 Tsp kosher salt

1/2 Tsp black pepper

1/2 cup(s) pickled okra, chopped

1 garlic clove, minced

1/2 cup(s) green olives

1/3 cup(s) Italian parsley, chopped

1 Tbsp red wine vinegar

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Instructions

In a non-stick pan add 1 tablespoon olive oil. Season salmon fillets with salt and pepper.

Once oil is hot, sear salmon fillets flesh side down 3 to 5 minutes then flip over and continue cooking until salmon reaches and internal temperature of 150˚F.

To make oliverde, combine okra, garlic, olives, parsley, olive oil and wine vinegar together in a food processor. Pulse until sauce is just chopped up and a bit chunky but everything is well combined.

Serve oliverde over salmon fillets as needed and refrigerate leftover oliverde up to one week.