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Baked Salmon with Caper Relish


Its rich amounts of omega-3 fatty acids DHA and EPA help make salmon a cancer-fighting food worth eating up to three times a week. Try this delicious variation, which was served in the Bastyr Dining Commons on February 10, 2012, as part of a special Cancer-Fighting Menu created by dietetic intern Matt Keen. Other recipes include Carrot, Orange, Fennel Soup; Chickpea Patties; Rainbow Chard with Cranberries and Almonds; Asparagus and Mushroom Saute; Mediterranean Lentil Salad; Oatmeal with Berry Compote; and Baked Apples with Date Pecan Filling and Rhubarb Ginger Drizzle.


salmon filets (4 ounces each)
4 tsp
olive oil (divided)
3 large
lemons, sliced (not into wedges)
1⁄8 tsp
salt (divided)
1 pinch
black pepper
1⁄3 cup
kalamata olives, rinsed and chopped
2 tsp
capers, rinsed and chopped
1⁄4 tsp
lemon juice
1⁄8 tsp
lemon zest
2 tbsp
fresh basil


Preheat oven to 350 degrees. Brush salmon filets with 3 teaspoons olive oil.

Place lemon slices in the bottom of a medium-sized pan. Place salmon filets on top of the lemon slices; sprinkle with a pinch each of salt and black pepper. Bake salmon for 20 to 30 minutes, uncovered.

While salmon is baking, prepare relish by combining olives, capers, remaining 1 teaspoon olive oil, lemon juice, lemon zest, basil and pinch of salt in a bowl and stirring to combine.

Plate the salmon and top with some of the relish.


Variation: Use apple or orange slices to rest salmon on, or any combination of the three.

You may substitute 1 teaspoon dried basil for every 2 tablespoons fresh basil used.

Baked Salmon with Caper Relish


SourceRecipe adapted from The Cancer-Fighting Kitchen by Rebecca Katz and Mat Edelson
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes