Mediterranean Salmon with Tomato Olive Relish

• 4 salmon fillets (6 ounces each)
• 1 pint cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, chopped
• 1/4 cup red onion, finely diced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• Optional: Lemon wedges for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, combine cherry tomatoes, olives, red onion, parsley, dill, olive oil, red wine vinegar, oregano, salt, and pepper. Mix well to create the relish.
3. 3 Place salmon fillets on a parchment-lined baking sheet.
4. 4 Spoon the tomato olive relish evenly over each fillet.
5. 5 Bake for 12 minutes or until the salmon is cooked through and flakes easily with a fork.
6. 6 Serve warm with extra relish on the side and lemon wedges if desired.

Equipment

• Baking sheet
• Parchment paper

Variations

• Add feta cheese to the relish for extra creaminess.
• Use trout or sea bass as an alternative to salmon.

Substitutions

• If Kalamata olives aren't available, substitute with any brine-cured olives.
• Red wine vinegar can be replaced with balsamic vinegar for a slightly sweeter tang.

Pairings

• Quinoa pilaf
• Steamed asparagus

Nutrition

Tips

• For a smokier flavor, use smoked paprika in place of oregano.
• Ensure salmon is patted dry before baking for a better sear.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Freezing: This dish does not freeze well due to the texture of the salmon and relish.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.
• Pairs well with a glass of crisp white wine.

FAQ