4 Salmon Filets
2/3 C. Olive Gourmet Blackberry Ginger Balsamic Vinegar (1/3 cup reserved for finishing)
1/3 C. Plus 1 T. Olive Gourmet Limonato Fused Olive Oil (may substitute Blood Orange Fused Olive Oil)
1/2 C. chopped, toasted pecans (optional)
Salt & pepper to taste
1 fresh lemon (slices for serving)
Pre-heat oven to 350 degrees. Rinse salmon filets and pat dry. Place salmon filets in a resealable bag. Whisk 1/3 C. of Blackberry Ginger Balsamic Vinegar with 1/3. C. Limonato Fused Olive Oil in a small bowl. Add salt and pepper and whisk again. Pour marinade in resealable bag with salmon filets and refrigerate for approximately 30 minutes. Brush shallow pan or broiler pan with 1 T. of Limonato Olive Oil. When ready to cook, place the salmon filets on the prepared pan. Drizzle the filets with remaining marinade. Bake 15—20 minutes (depending upon thickness of filets) until flaky. Do not overcook!
Upon serving drizzle each filet with reserved Blackberry Ginger Balsamic Vinegar and toasted pecans. Serve immediately.