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

For the salmon:

• 1 lb. salmon skin off, cut into 4 fillets
• lemon zest and juice, about 3 tablespoons of juice
• 2 cloves garlic minced
• 2 tablespoons parsley very finely chopped
• 2 tablespoons olive oil
• 1 tablespoon capers optional
• salt
• black pepper

For the salsa:

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