Olives and salmon are a wonderful match. This simple, fast, bright-tasting topping can be thrown together quickly. Here, the salmon is baked but it could just as easily be pan roasted or grilled. And the topping is good with other fish, such as halibut.

2 Tbl. olive oil
1/2 c. sliced almonds
1/2 c. Panko bread crumbs
1 tsp. thyme leaves, chopped
1 tsp. lemon rind, finely chopped
2 tsp. green or black olives, chopped
4 (6-ounce) salmon fillets, pin bones removed

Preheat oven to 400*. Heat olive oil in a small sauté pan and sauté the sliced almonds until lightly toasted. Remove from heat and stir in bread crumbs, thyme, lemon rind and olives.

Line a baking sheet with parchment paper and place salmon skin-side down in the pan. Lightly press 1/4 of the bread crumb mixture on the top surface of each salmon fillet.

Bake the salmon for 15-20 minutes or until fish flakes easily when tested with a fork.

Enjoy!

Serves 4