Salmon with Tomatoes, Olives, Capers, and Fresh Cucumber

Ingredients

• 4 salmon fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 lemon, sliced
• 2 cups cherry tomatoes, halved
• ½ cup kalamata olives, pitted and chopped
• 2 tablespoons capers, rinsed and drained
• 3 tablespoons fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• 1 large cucumber, diced
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) to prepare for baking the salmon.
2. Pat the salmon fillets dry with paper towels. Drizzle the olive oil evenly over the fillets and season both sides generously with sea salt and black pepper. Place lemon slices on top of each fillet.
3. Place the seasoned salmon fillets on a lined baking sheet. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
4. While the salmon is baking, combine the halved cherry tomatoes, chopped kalamata olives, capers, parsley, minced garlic, red wine vinegar, salt, and pepper in a mixing bowl. Stir gently to combine and let sit for about 5 minutes.
5. In another bowl, mix the diced cucumber with olive oil, red wine vinegar, salt, and pepper. Toss to combine and set aside.
6. Once the salmon is done baking, remove it from the oven. Serve each salmon fillet topped with the tomato and olive salsa alongside a portion of cucumber salad.