Salmon with Tomatoes, Olives, Capers, and Fresh Cucumber

Ingredients

• 4 salmon fillets (6 ounces each)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, juiced and zested
• 2 cups cherry tomatoes, halved
• 1/2 cup pitted olives, sliced (Kalamata or green)
• 2 tablespoons capers, rinsed
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon balsamic vinegar
• 1 large cucumber, diced
• 1 tablespoon olive oil (for cucumber salad)
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cherry tomatoes, sliced olives, capers, parsley, and balsamic vinegar. Mix well and set aside.
3. Prepare the salmon fillets by patting them dry with a paper towel. Place them in a baking dish that’s lightly oiled.
4. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper. Brush this mixture generously over the salmon fillets.
5. Top each salmon fillet evenly with the tomato and olive mixture.
6. Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork.
7. While the salmon is baking, prepare the fresh cucumber salad. In a medium bowl, combine the diced cucumber, olive oil, red wine vinegar, salt, and pepper. Toss to combine.
8. Once the salmon is cooked, remove it from the oven and let it rest for a few minutes before serving.
9. Serve the salmon hot, topped with the tomato and olive mixture, alongside a generous portion of fresh cucumber salad.