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Mediterranean Salmon


Time: 25 minutes Servings: 4


Ingredients

1 lb. salmon, skinless or skin-on, about 1-inch thick

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper


Mediterranean Salsa

1/2 cup grape tomatoes, quartered

1/2 cup English cucumber with peel, diced

12 kalamata olives, pitted and sliced

1 tablespoon capers

1/2 red onion, small, peeled and diced

1/4 cup reduced-fat feta cheese crumbles

1/2 lemon, juiced

1/2 tablespoon olive oil

2 tablespoons fresh parsley or basil, chopped



Directions

  1. Preheat oven to 425°F.

  2. Line a sheet pan with parchment paper or foil.

  3. Pat salmon dry with paper towels and place skin side down on the sheet pan.

  4. Brush salmon with 1 tablespoon of olive oil and season with half of the salt and pepper.

  5. Bake salmon until it's cooked through (internal temperature 145°F), about 15 minutes.

  6. Combine tomatoes, cucumbers, olives, capers, red onion, feta, lemon juice, olive oil, and parsley or basil in a bowl. Gently toss everything together.

  7. Top salmon with Greek salsa and enjoy.




Notes:

  • Pairs well with a green salad, roasted vegetables, brown rice, quinoa, baked sweet potatoes, or roasted potatoes.

  • Artichoke hearts, sun-dried tomatoes, broccoli, cauliflower, and asparagus are all great veggies for a sheet-pan meal.

  • Fish: swap salmon for halibut fillets, cod, or trout.

  • Air Fryer: 400º F for about 10 minutes, or until the fish is cooked through.

  • Storage: store leftovers in an airtight container in the refrigerator for up to 2 days.






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