A big handful of Italian parsley makes this dressing extra bright.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • For Warm Olive and Lemon Dressing, zest and juice lemon. In a small saucepan combine the olives, capers, lemon zest, and lemon juice. Slowly stir in 3 tablespoons olive oil until combined. Warm dressing over low heat for 5 to 10 minutes, stirring occasionally (do not simmer). Remove from heat.

  • Preheat broiler. Season fish with salt and pepper and rub both sides lightly with remaining 1 tablespoon olive oil. Place, skin side down, in a foil-lined baking pan and broil for about 7 minutes or until fish flakes easily with a fork (145°F). Just before serving stir parsley into dressing. Serve dressing over fish.


To pit olives, place on a cutting board and crush, one at a time, with the side of a chef's knife. Pull olive pieces away from the pit.


Double the dressing for leftovers to serve over chicken, pork, and/or pasta.

Nutrition Facts

303 calories; 21 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 14 g monounsaturated fat; 0 mg cholesterol; 613 mg sodium. 505 mg potassium; 2 g carbohydrates; 1 g fiber; 1 g sugar; 28 g protein; 0 g trans fatty acid; 2288 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 35 mcg folate; 0 mcg vitamin b12; 38 mg calcium; 1 mg iron;

Reviews (1)

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
Made with salmon over arugula. It was fantastic! Delicious and super quick and easy. Will definitely be making this again.