Ingredients:

  • 4 skinless salmon fillets, about 1 inch (2.5 cm) thick, approximately 5-6 oz (140-170g) each
  • Cooking spray, for the baking dish
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 300 grams (about 10.5 oz) cherry tomatoes, halved
  • 120 grams (about 4.2 oz) zucchini, finely chopped
  • 2 tablespoons capers, undrained
  • 1 tablespoon olive oil, extra virgin
  • 1 can (about 6 oz/170g) sliced ripe olives, drained

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Sprinkle both sides of the salmon fillets evenly with salt and pepper.
  3. Lightly coat the baking dish with cooking spray.
  4. Place the seasoned salmon fillets in a single layer in the prepared baking dish.
  5. In a large mixing bowl, combine the halved cherry tomatoes, chopped zucchini, undrained capers, olive oil, and drained sliced olives. Toss gently to coat everything evenly.
  6. Spoon the tomato and zucchini mixture evenly over the salmon fillets, ensuring each fillet is nicely covered.
  7. Bake in the preheated oven for 22 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  8. Let rest for 5 minutes before serving.