Mediterranean Salmon Piccata with Lemon Garlic Gnocchi

Dice the 10 garlic stuffed olives and set aside.
10 Garlic Stuffed Green Olives
Add about 1 tablespoon olive oil to a nonstick skillet over medium low heat. Place the salmon seasoning side down and let the crust develop without moving it.
1 Pack Wild Fork Mediterranean Salmon, 1 TBSP Olive Oil
Flip gently. Reduce heat to low and cook until your preferred doneness. USDA guidance for fish is 145°F (63°C). Transfer to a plate to rest.
1 Pack Wild Fork Mediterranean Salmon

Bring a pot of water to a boil and salt the water. Cook the gnocchi according to package directions, about 2 minutes or until the dumplings float.
1 LB Gnocchi, 2 TBSP Salt
Reserve 1 C of the starchy cooking water, then drain. Toss the gnocchi gently with a little olive oil to prevent sticking.
1 LB Gnocchi, 1 TBSP Olive Oil, 1 CUP Reserved Gnocchi Cooking Water

Return the skillet to medium heat. Add the 3 frozen caramelized onion portions and the chopped garlic stuffed olives. Warm through and gently cook until fragrant.
10 Garlic Stuffed Green Olives, 3 Portions Wild Fork Frozen Caramelized Onions
Add 3 tablespoon lemon juice, a pinch of black pepper and 1 C reserved gnocchi water. Simmer briefly.
1 CUP Reserved Gnocchi Cooking Water, 3 TBSP Lemon Juice, 1 Pinch Black Pepper
Reduce heat to low and whisk in 3 tablespoon unsalted butter until the sauce comes together. Taste before adding any salt: the seasoned salmon and olives already bring plenty.
3 TBSP Unsalted Butter

Gently toss the gnocchi with the sauce until coated. Warm the rested salmon briefly if needed.
1 Pack Wild Fork Mediterranean Salmon, 1 LB Gnocchi
Spoon the gnocchi onto plates, place the salmon on top and finish with a little extra olive lemon sauce and the chopped olives.
1 Pack Wild Fork Mediterranean Salmon, 1 LB Gnocchi, 10 Garlic Stuffed Green Olives

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