Place salmon in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with 1/4 teaspoon salt. In a small bowl, whisk the oil, vinegar, honey, mustard and remaining salt. Spoon 1 tablespoon over each fillet.
In a large bowl, combine the tomatoes, onion, green pepper, olives and remaining oil mixture. Spoon over fillets.
Bake at 425° for 12-15 minutes or until fish flakes easily with a fork. Yield- 4 servings.
Originally Submitted
6/10/2012
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