This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Mediterranean Salmon

¼ teaspoon kosher salt
¼ teaspoon coarse black pepper
4 6-ounce skinless salmon fillets (about 1ʺ thick)
cooking spray
2 cups cherry tomatoes, halved
½ cup finely chopped zucchini
2 tablespoons capers, undrained
1 tablespoon olive oil
1 2.25-ounce can sliced ripe olives, drained

Heat oven to 425°.

Sprinkle salt and pepper over both sides of the fish. In an 11-by-7-inch baking dish coated with cooking spray, place fish in a single layer. Combine tomatoes and remaining ingredients in a bowl; spoon mixture over the fish. Bake for 22 minutes.