|Source: Recipe adapted from The Cancer-Fighting Kitchen by Rebecca Katz and Mat Edelson|
|Prep time: 10 minutes||Cooking time: 30 minutes||Total time: 40 minutes|
Its rich amounts of omega-3 fatty acids DHA and EPA help make salmon a cancer-fighting food worth eating up to three times a week. Try this delicious variation, which was served in the Bastyr Dining Commons on February 10, 2012, as part of a special Cancer-Fighting Menu created by dietetic intern Matt Keen. Other recipes include Carrot, Orange, Fennel Soup; Chickpea Patties; Rainbow Chard with Cranberries and Almonds; Asparagus and Mushroom Saute; Mediterranean Lentil Salad; Oatmeal with Berry Compote; and Baked Apples with Date Pecan Filling and Rhubarb Ginger Drizzle.
Variation: Use apple or orange slices to rest salmon on, or any combination of the three.
You may substitute 1 teaspoon dried basil for every 2 tablespoons fresh basil used.
Preheat oven to 350 degrees. Brush salmon filets with 3 teaspoons olive oil.
Place lemon slices in the bottom of a medium-sized pan. Place salmon filets on top of the lemon slices; sprinkle with a pinch each of salt and black pepper. Bake salmon for 20 to 30 minutes, uncovered.
While salmon is baking, prepare relish by combining olives, capers, remaining 1 teaspoon olive oil, lemon juice, lemon zest, basil and pinch of salt in a bowl and stirring to combine.
Plate the salmon and top with some of the relish.