¼ cup of pitted Gordal Olives, chopped
Preheat oven to 375 degrees F.
Cover a baking sheet with foil – set aside. In a bowl mix Gordal Olives, onions, sundried tomatoes, spinach and fetta cheese.
Cut salmon in the center horizontally to create a pouch, rub salmon with 3 tablespoons of Spice Calabrian Pesto Infused Olive Oil along the inside and outside, season with salt and pepper. Stuff with mixture of olives, spinach, onion, feta cheese, sundried tomatoes.
Serve hot over rice.