• 4 salmon fillets (6 ounces each)
• 1/2 teaspoon salt, divided
• 1/2 cup olive oil (I think this could probably be cut in half)
• 2 tablespoons balsamic vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 3 plum tomatoes, chopped
• 1/4 cup chopped red onion
• 1/4 cup chopped green pepper
• 2 tablespoons chopped pitted green olives
• 2 tablespoons chopped ripe olives

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.