Mediterranean Baked Salmon (Print Version)

# Ingredients:

→ Fish

01 - 4 wild-caught salmon fillets (roughly 6 ounces each) with skin on

→ Mediterranean Topping

02 - 1½ cups halved cherry tomatoes (use colorful ones if you can)
03 - ½ cup Kalamata olives, pitted and chopped roughly
04 - ½ small red onion, thinly sliced into semi-circles
05 - 2 tablespoons fresh basil leaves, torn or minced

→ Dressing & Seasonings

06 - 2 tablespoons fresh lemon juice
07 - 2 tablespoons extra virgin olive oil, with more for drizzling
08 - 1 teaspoon dried oregano
09 - ¼ teaspoon freshly ground black pepper
10 - ½ teaspoon sea salt

# Instructions:

01 - Preheat your oven to 400°F (200°C) and place a rack in the middle. Brush the inside of a baking dish with olive oil so it’s lightly coated and big enough to fit the salmon pieces.
02 - Toss together the halved tomatoes, chopped olives, and sliced red onion in a bowl. Pour in the lemon juice, dried oregano, olive oil, salt, and pepper, then mix gently until it’s evenly mixed.
03 - Dry the salmon fillets using paper towels and place them in the oiled baking dish, skin side down. Leave a little space between each one and sprinkle the tops lightly with salt and pepper.
04 - Spoon the tomato and olive mixture around the salmon fillets. Make sure you include some of the dressing from the bottom of the bowl. Add a drizzle of olive oil over the salmon.
05 - Put the dish in the oven and cook for 15-20 minutes. The salmon is ready when it easily flakes apart with a fork and measures 145°F (63°C) in the center.
06 - Take the dish out of the oven and let it sit for a few minutes. Scatter the fresh basil leaves on top before serving. You can add some lemon wedges on the side for an extra zing.

# Notes:

01 - This meal is a key part of the Mediterranean diet and filled with healthy ingredients like omega-3-rich salmon and nutrient-packed veggies.
02 - If possible, choose wild-caught salmon for a better taste and quality.
03 - You can prep the veggie mixture up to a day ahead and leave it in the fridge until you need it.

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