On the third day of our gluten testing, we had roasted veggies and chicken stuffed in a whole wheat pita for lunch.
Makes 4 servings
3/4 cup lemon juice, freshly squeezed
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
4 ounces sun-dried tomatoes
4 ounces pitted kalamata olives
1 tablespoon capers
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 (6-8 ounce) wild-caught salmon fillets
Preheat oven to 400 degrees.
Whisk together lemon juice and Dijon mustard, then gradually whisk in olive oil. Add tomatoes, olives, capers, salt and pepper.
Arrange salmon fillets in a baking dish and pour sauce over top. Bake for 8 to 10 minutes in preheated oven.
Slightly adapted from The Virgin Diet Cookbook