If you want a dinner that feels special but comes together fast, this roasted salmon with tomato‑olive relish is a keeper. The salmon is juicy and tender. The shallots turn sweet in the oven. The fresh relish brings bright Mediterranean flavor to every bite. It is the kind of recipe you will save and make again when you need something healthy and delicious without the stress.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Fresh, healthy, and full of flavor
- Perfect for weeknights but impressive enough for guests
- Mediterranean vibes that feel like a mini vacation
Ingredients
- 1 cup thinly sliced shallots
- 1 ½ pounds salmon, skin on
- 1 ½ tablespoons extra virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh oregano (or ½ tablespoon dried)
- 1 cup Roma tomatoes, chopped and seeded
- ¼ cup Kalamata olives, pitted and chopped
- Zest from half a lemon
- 1 teaspoon lemon juice
- 2 teaspoons fresh parsley, chopped
- ½ teaspoon salt
- A few grinds of black pepper
- 4 lemon wedges for garnish
Step by Step
1Preheat oven to 450°F.
2Line a baking sheet with parchment. Spread shallots evenly on the bottom.
3Place salmon skin side down over shallots. Brush with olive oil and season with salt, pepper, and oregano.
4Cover with another piece of parchment and press lightly.
5Bake for 8 minutes. Remove the top parchment and bake 6–9 minutes more until salmon is just cooked through.
6While salmon cooks, mix tomatoes, olives, lemon zest, lemon juice, parsley, salt, and pepper in a bowl.
7Serve salmon topped with roasted shallots and spoonfuls of tomato‑olive relish. Garnish with lemon wedges.
Tips & Tricks
- Do not overcook the salmon. Pull it out when the center is just opaque.
- Use parchment paper to prevent sticking and make cleanup easy.
- Fresh oregano gives a more aromatic punch than dried.
Storage: Keep leftovers in the fridge for up to 2 days. Reheat gently in a 300°F oven or microwave at low power.
Freezing: Freeze cooked salmon without the relish for up to 2 months. Add fresh relish after reheating.
Ingredient Substitutions
- Vegan: Use roasted cauliflower steaks or tofu with the same relish.
- Gluten free: Already naturally gluten‑free.
- Dairy free: No dairy in this recipe.
- Swap Roma tomatoes for cherry tomatoes.
- Use green olives if Kalamata aren’t available.
- Replace oregano with basil or thyme for a different flavor.
Serving Suggestions
- Pair with roasted potatoes, couscous, or a crisp green salad.
- Enjoy with Sauvignon Blanc or Pinot Grigio.
- Non‑alcoholic option: sparkling water with lemon.
FAQ
Can I use an air fryer? Yes, cook at 400°F for 8–10 minutes.
Can I use frozen salmon? Yes, thaw completely before roasting.
How long does it last? Up to 2 days in the fridge.
Equipment
- Baking sheet
- Parchment paper
- Chef’s knife
- Cutting board
- Mixing bowl
- Silicone brush
Roasted Salmon with Tomato Olive Relish
Ingredients
- 1 cup thinly sliced shallots
- 1 1/2 pounds salmon skin on
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh oregano or 1/2 tablespoon dried
- 1 cup chopped fresh Roma tomatoes seeds removed
- 1/4 cup pitted and chopped Kalamata olives
- Zest from half of a lemon
- 1 teaspoon lemon juice
- 2 teaspoons chopped fresh parsley
- 1/2 teaspoon salt
- A few grinds of black pepper
- 4 lemon wedges for garnish
Instructions
- Preheat oven to 450°F.
- Line a sheet tray with parchment paper. Spread sliced shallots evenly on the bottom.
- Place salmon skin-side down over the shallots. Brush with olive oil and season with salt, pepper, and oregano.
- Cover salmon with a second sheet of parchment, pressing lightly.
- Bake for 8 minutes, then remove the top parchment. Continue baking 6 to 9 minutes until salmon is just cooked through.
- While salmon bakes, combine tomatoes, olives, lemon zest, lemon juice, parsley, salt, and pepper in a medium bowl. Stir to combine.
- Serve salmon topped with roasted shallots and spoonfuls of tomato-olive relish. Garnish with lemon wedges.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently in a 300°F oven or microwave at low power.
- Freeze cooked salmon (without relish) for up to 2 months. Add fresh relish after reheating.
