Roasted Salmon with Tomato Olive Relish
A fresh, Mediterranean style salmon dinner topped with a bright tomato and olive relish. Juicy, flavorful, and ready in under 30 minutes; perfect for weeknights or entertaining.
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.