1 fillet Superior Fresh Atlantic salmon or Steelhead
1/4 tsp. sea salt
1 tsp. paprika
1 tsp. ground ginger
1 tsp. dill, dried
1/2 cup kalamata olives, pitted & sliced
1/4 cup sun-dried tomatoes
1/4 cup capers
2 tbsp. fresh dill, chopped
1/3 cup pesto sauce
Preheat oven to 400 degrees.
Lay a long piece of parchment paper over a large baking sheet (you may need two pieces side-by-side, depending on the size of your fillet).
Place your fillet on top of the parchment paper and cover with sea salt, paprika, ground ginger, and dried dill.
Sprinkle the kalamata olives, sun-dried tomatoes, capers, and dill on top of the spice-covered fillet.
Take the pesto sauce and drop spoonfuls over the other ingredients, trying to get even coverage of toppings over the entire fillet.
Fold in all sides of the parchment paper, rolling edges to secure - making a packet. If needed, secure the parchment paper with twine.
Bake fillet for 20-30 minutes, checking every 5 minutes after 20 minutes have elapsed. The fish is cooked thoroughly once it starts to flake apart.