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Sunday Suppers: Baked Lemon and Herb Salmon with Greek Salad Salsa

Ashley Manila
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Ingredients
 

For the salmon:

  • 1 lb. salmon, skin off; cut into 4 fillets
  • Zest and juice of one lemon (should be about 3 tablespoons of juice)
  • 2 cloves garlic, minced
  • 2 tablespoons parsley, very finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon capers (optional)
  • Salt and pepper

For the salsa:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1 cup grape tomatoes, quartered
  • 1/2 cup chopped cucumber
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped red onion
  • 1/4 cup kalamata olives, chopped

Instructions
 

For the salmon:

  • Preheat oven to 425 degrees (F). Line a baking sheet or skillet with parchment paper. Place salmon fillets on parchment, then generously sprinkle both sides of each fillet with salt and pepper.
  • In a small bowl whisk together the lemon zest, juice, garlic, parsley, and capers. Pour the mixture over the salmon, being sure each piece gets fully coated.
  • Place pan in the oven and bake for 15-16 minutes. Serve over salsa.

For the salsa:

  • In a small bowl, combine the vinegar, oil, salt, pepper, oregano, and garlic; set aside.
  • In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and olives. Drizzle with vinegar mixture and toss to coat. Chill until serving.
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