Salmon Provencal

Here's a recipe that is great if you are trying for Omega-3's, low carb and low fat.
Large Salmon fillet (skin on)
1 fennel bulb (cut the lower white half in slices and layer in the bottom of an olive-oil coated casserole dish--glass or ceramic)
1 small bottle of manzanilla olives, capers and peppers (Goya makes a tiny one that is the perfect serving size for about .79--drain the juice)
1 small can of organic diced tomatoes (drain the juice)
top with chopped parsley and sea salt

Bake covered in a pre-heated 350 degree oven for about 35-40 minutes (depending on the size of the fillet, you want it to be a light pink)

Serve with brown rice, or cooked black beans with parsley. Also great with boiled fresh summer corn (off the cob, in the French style.)

Skipped my workout yesterday, so trying to eat less and lighter today to make up for it!