Broiled Salmon With Olive-Tomato Vinaigrette

Enjoy the heart-healthy benefits of this savory salmon dish. Broiled to perfection and topped with a zesty vinaigrette, this dish is not only rich in omega-3 fatty acids, but its bold flavor will captivate your senses.

• Ready In: 30 mins
• Serves: 8
• Yields: 8

Ingredients

• 1 (2 1/4ounce) can  sliced black olives, drained
• 1 (3 ounce) can  green olives stuffed with pimientos, drained and sliced
• 1⁄4 cup  canned tomato paste
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup red wine vinegar
• 1⁄4 cup lemon juice
• 1⁄4 cup water
• 3  lbs salmon fillets, with skin
• 2  teaspoons  italian seasoning
•  olive oil flavored cooking spray

Directions

1. Mix black and green olives, tomato paste, olive oil, wine vinegar, lemon juice and water. Set aside; store in refrigerator if kept longer than 4 hours.
2. Heat broiler; position oven rack so salmon will be 5 to 6 inches from heat. Season flesh-side of salmon with seasoning, and spray liberally with oil. Spray broiler pan lightly with olive oil or use foil to minimize cleanup. Start fish flesh-side down; grill until browned, about 5 minutes. Broil, turning once, until fish flakes under gentle pressure. Depending on the thickness of the fillet, this will take anywhere from 5 to 10 minutes more.
3. Slip spatula between skin and flesh of fish. Lift fish onto a cutting board or serving platter; if skin sticks to broiler pan, it can be scraped off later. Spoon olive sauce over salmon and serve.