Open the sliced black olives.
Cut salmon fillet into 4 pieces. Place in small baking dish and season with salt and pepper. Add the halved cherry tomatoes, sliced black olives, capers and oregano over and around the salmon.
Serve Mediterranean Salmon with side of rice and salad.
Halve 2 pints of cherry tomatoes.
Open 2 cans of black olives.
Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring the salmon and toppings to baking dish. Bake at 400 F for 15 to 20 minutes.
Serve with cauliflower 'rice' for Paleo/Whole30 meal.