Ingredients
- 4 fillets salmon (5–6 oz each)
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 0.5 tsp paprika
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 1 cup cherry tomatoes, halved
- 0.33 cup Kalamata olives, chopped
- 1 tbsp capers, rinsed
- 2 tbsp red onion, minced
- 2 tbsp parsley, chopped
- 1 tbsp olive oil (for relish)
- 2 tsp lemon juice (for relish)
- 1 pinch salt (for relish)
- lemon wedges, for serving
- 3–4 cups cooked rice or quinoa
- arugula (optional)
Equipment
- oven
- Sheet pan
- microplane
- mixing bowls
- whisk
- Instant-read thermometer
Method
- Heat oven to 400°F/205°C and line a sheet pan.
- Whisk marinade ingredients. Coat salmon fillets and rest 5–10 minutes.
- Bake salmon 10–12 minutes until center reads 125–130°F (or 145°F if preferred).
- Stir together cherry tomatoes, olives, capers, red onion, parsley, olive oil, lemon juice, and pinch salt.
- Serve salmon over rice or greens. Top with relish and lemon wedges.
Nutrition
Calories: 390kcalCarbohydrates: 7gProtein: 33gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 95mgSodium: 520mgPotassium: 820mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 18mgCalcium: 70mgIron: 2mg
Notes
Pan-Seared: Sear 4–5 minutes skin-side down, then flip 1–2 minutes to temp. Air Fryer: 390°F/200°C for 7–9 minutes to 125–130°F. Herb swaps: basil or dill for parsley. Equipment: Sheet pan, instant-read thermometer, microplane. Alternate Methods: Foil Pack (grill/camp) — wrap marinated fillets with lemon slices; grill at 400°F for 8–10 minutes, then top with chilled relish.
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