Salmon with Warm Olive & Lemon Sauce

1 lemon
1/2 c. green olives with pits (3-4 oz.), rinsed, pitted, and coarsely chopped
1 T. capers, drained and rinsed
4 T. extra-virgin olive oil, divided
4 arctic char or salmon fillets, skin on, 1/2 to 1/4" thick (5 oz. each)
Salt and pepper
1/2 c. loosely packed Italian parsley leaves, coarsely chopped

For sauce, zest and juice lemon. In a small saucepan, combine olives, capers, lemon zest, and juice. Slowly stir in 3 T. of the olive oil until combined. Warm over low heat 5-10 minutes, stirring occasionally. Do not simmer. Remove from heat.

Preheat broiler. Season fish with salt and pepper. Rub both sides lightly with remaining 1 T. olive oil. Place skin side down in a baking pan. Broil 7 minutes or until fish flakes easily with a fork.

Just before serving, stir parsley into dressing; spoon over fish.

Makes 4 servings.

From Better Homes & Gardens magazine, February 2016, p. 72.