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

Crafted with ease and taste in mind, this recipe is a great choice.

Course: Others

Ingredients

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

Instructions

For the salmon:
    Cup of Yum
  1. 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.
  2. 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.
  3. Place pan in the oven and bake for 15-16 minutes. Serve over salsa.
For the salsa:
  1. In a small bowl, combine the vinegar, oil, salt, pepper, oregano, and garlic; set aside.
  2. In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and olives. Drizzle with vinegar mixture and toss to coat. Chill until serving.