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Salmon with Tomatoes & Capers

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Salmon with tomatoes and Capers


2 cloves garlic, chopped

1/4 white onion, chopped (about 1/4 cup)

1/4 tsp red pepper flakes

1 pint grape tomatoes

1/2 of 3 oz jar capers, drained

1/4 cup chopped fresh Italian parsley

2 Tablespoons Arbequina Extra Virgin Olive oil, divided

4 (6 oz each) Salmon portions

1/2 tsp salt

pepper to taste

4 slices lemon

Preheat grill to high. In a large bowl combine garlic, onion, red pepper flakes, tomatoes, capers and parsley; stir.

Coat 12-inch cast iron skillet with 1 Tablespoon olive oil.  Season salmon portions with salt and pepper; place in the center of the skillet, skinned-side down.  Pour tomato-caper mixture along each side of salmon in skillet; drizzle remaining oil over salmon.  Garnish with lemon slices. Place skillet on grill;close grill lid. Cook about 20 minutes or until internal temp 130 degrees.

Adapted from Wegman's Food Market Recipe