Preheat oven to 350 and prep your ingredients. Mix together lemon juice, lemon olive oil, garlic, fresh herbs, and salt and pepper. Pat your salmon completely dry and salt and pepper the skin. Place the salmon in bowl of marinade skin up for 30 minutes. Cover with tinfoil and bake until fish is flakey or about 12 minutes. Pair with a our Spring Orzo Salad, or baked asparagus, and enjoy!
From the Roman Olive Grove of Zian in ZARZIS, Tunisia the “Chemlali” Olive Tree has been producing oil rich in Vitamins and antioxidants for thousands of years. The Akkara tribe of Zarzis maintains traditional Baali farming, relying on nature for irrigation. Olives are harvested by hand and cold pressed the same day for the highest quality of Extra Virgin Olive Oil. A buttery soft tasty Extra Virgin olive Oil great for daily cooking, salad dressing and desserts. We use ZARZIS Chemlali for all our infused Olive Oil for a flavor that we can only describe by sharing a taste of it especially if paired with Modena Balsamic Vinegars.
Chetoui
From the water Temple of “Cartage” El Fahs Zaghouan Tunisia Chetoui olives are harvested, then cold pressed in Doctor Miladi Mill in ZARZIS to deliver high-polyphenols full-bodied strong Extra Virgin Olive Oil.
TRIUMPH
ZARZIS Olive oil pride world class awards winning Brand. From the mountains of Beja Tunisia, the breadbasket of Rome Chetoui olives produces Robust Extra Virgin Olive Oil the highest Polyphenols & Nutrient in the world. We learned from our elderly to take a shot of Olive Oil every day, TRIUMPH is recommended by Doctors and Nutritionists all over the USA.
