INGREDIENTS
1
salmon, fillet
1/3 cup
Artichoke hearts
1 tsp
Dill, dried
3
sprigs Dill, fresh
1 tsp
Ginger, ground
1/4 cup
Sun-dried tomatoes
1/4 cup
Capers
1/4 cup
Kalamata olives, pitted and chopped
1/3 cup
Pesto sauce
1 tsp
Paprika
1/4 tsp
Sea salt