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

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