Ingredients:

  • 4 (6-oz / 170g) Salmon fillets, skin-on
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tsp (5g) Dried oregano
  • 2 cloves Garlic, minced
  • 0.5 tsp (3g) Sea salt
  • 0.25 tsp (1g) Cracked black pepper
  • 1 cup (150g) Cherry tomatoes, halved
  • 0.5 cup (75g) Kalamata olives, pitted and halved
  • 0.25 cup (40g) Red onion, thinly sliced
  • 0.5 cup (75g) Feta cheese, crumbled
  • 1 tbsp (15g) Capers, drained
  • 1 Lemon, half sliced into rounds and half juiced
  • 0.25 cup (10g) Fresh parsley, chopped
  • 1 tsp (2g) Lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C). Use a paper towel to pat the salmon fillets bone-dry on all sides to ensure a firm texture.
  2. In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, sea salt, and cracked black pepper.
  3. Place the salmon fillets on a large rimmed baking sheet. Brush the olive oil and herb mixture generously over the tops and sides of the salmon.
  4. In the space around the fish on the baking sheet, arrange the cherry tomatoes, red onion, Kalamata olives, and capers. Drizzle the vegetables with a small amount of oil.
  5. Top each salmon fillet with a lemon slice and a generous sprinkle of crumbled feta cheese.
  6. Bake in the center rack for 15 minutes at 400°F (200°C), or until the salmon reaches an internal temperature of 145°F (63°C) for medium-doneness.
  7. Remove from the oven and garnish with fresh chopped parsley and lemon zest before serving.