Stuffed Calabrian Salmon


¼ cup of pitted Deliza Gordal Olives,
chopped 1 red onion, finely chopped.
4 oz of chopped sundried tomatoes (about half a jar)
3 oz of Spinach
¼ cup Feta cheese
Black pepper
3 tablespoons of Spicy Calabrian Pesto Infused Olive Oil
4 – 6oz fillets of skinless salmon


Preheat oven to 375 degrees F. Cover with foil a baking sheet – set aside

In a bowl mix Gordal Olives, onions, sundried tomatoes, spinach and feta cheese. Cut salmon in the center horizontally to create a pouch, rub salmon with 3 tablespoons of Spice Calabrian Pesto Infused Olive Oil along the inside and outside, season with salt and pepper. Stuff with a mixture of olives, spinach, onion, feta cheese, sundried tomatoes. Arrange fillets of salmon on a baking sheet and bake until salmon is cooked through (about 30-40 minutes).

Serve hot over rice.