2 pounds salmon
2 cups medium size shrimp
1 cup cherry tomatoes
3 large celery stalks with leaves, chopped
1 small white onion, chopped
2 tablespoons capers
2 tablespoons fresh dill
1/4 cup green olives, chopped
1 garlic clove, crushed
Extra Virgin olive oil
Sea salt and black pepper
Season salmon both sides with sea salt, black pepper and olive oil.
Remove shell and devein shrimp. Season with sea salt, black pepper and olive oil.
In a large skillet on medium to high heat, add two tablespoons olive oil. Add onions and celery when hot and saute until soft (about 4 minutes). Add tomatoes, olives, capers, and dill. Toss for three minutes. Season with sea salt and black pepper. Remove from heat to cool.
Preheat oven to 450 F
Place salmon skin side down on a slightly oiled baking sheet. Cut a pocket the length of the salmon and stuff with the veggies and shrimp. Season with sea salt and black pepper and bake for 10 to 15 minutes until salmon is cooked ( don't over cook).
Garnish with fresh dill and drizzle with olive oil on top.
Note: The rule of thumb for cooking fish is that you cook it 10 minutes per inch of thickness.