Prep Time:  10 minutes (plus 30 minutes to marinate)   |    Cook Time:  8 minutes   |    Total Time:  18 minutes (plus 30 minutes to marinate)   |    Servings:  5

Ingredients:

• Carlini  Cooking Spray
• 24 ounces Fremont Fish Market  Wild Caught Pink Salmon, thawed and cut into fillets*
• ½ cup  Specially Selected  Greek Gourmet Vinaigrette Dressing

Tapenade:

• 2 tablespoons  Carlini  Extra Virgin Olive Oil
• 1 pint grape tomatoes
• ¼ cup Specially Selected Kalamata Pitted Olives, chopped  
• ½ cup Emporium Selection Feta Cheese Crumbles
• 12 oz Tuscan Garden Marinated Artichokes,chopped  
• 1 red pepper, diced
• 1 tablespoon  Stonemill  Italian Seasoning
• 1 teaspoon  Stonemill  Ground Black Pepper
• 1 lemon, sliced

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. Preheat grill to medium. Spray grill with cooking spray.
2. Place salmon fillets in a one-gallon storage bag and  add Greek dressing. Marinate for 30 minutes in refrigerator.
3. Remove salmon from marinade and dab with paper towels to remove the excess. Place salmon fillets on grill and cook for 2 minutes, rotate 90 degrees and cook for 2 minutes. Flip salmon over and repeat. Remove salmon and place on a platter lightly tented with foil.
4. Prepare tapenade:Combine olive oil, grape tomatoes, Italian seasoning, black pepper, chopped olives, feta cheese, marinated artichokes & bell pepper.
5. Serve salmon with tapenade and lemon slices.

TIP: For a complete meal, serve this dish with grilled Mediterranean vegetables.

Recipe Courtesy of ALDI Test Kitchen