Zest and juice of one lemon (should be about 3 tablespoons of juice)
2clovesgarlic, minced
2tablespoonsparsley, very finely chopped
2tablespoonsolive oil
1tablespooncapers (optional)
Salt and pepper
For the salsa:
2tablespoonsred wine vinegar
2tablespoonsolive oil
Salt and pepper
1/2teaspoondried oregano
1garlic clove, minced
1cupgrape tomatoes, quartered
1/2cupchopped cucumber
1/2cupcrumbled feta cheese
1/4cupchopped red onion
1/4cupkalamata olives, chopped
Instructions
For the salmon:
Preheat oven to 425 degrees (F). Line a baking sheet or skillet with parchment paper. Place salmon fillets on parchment, then generously sprinkle both sides of each fillet with salt and pepper.
In a small bowl whisk together the lemon zest, juice, garlic, parsley, and capers. Pour the mixture over the salmon, being sure each piece gets fully coated.
Place pan in the oven and bake for 15-16 minutes. Serve over salsa.
For the salsa:
In a small bowl, combine the vinegar, oil, salt, pepper, oregano, and garlic; set aside.
In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and olives. Drizzle with vinegar mixture and toss to coat. Chill until serving.
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