Greek baked salmon with tomatoes and olives

Name: Greek baked salmon with tomatoes and olives
Ingredients: 300 g cherry tomatoes; 1 small red onion (cut into wedges); 3 garlic cloves (thinly sliced); 80 g pitted kalamata olives; 1 tbsp olive oil; 1 tsp dried oregano; 1/2 tsp fine salt; 1/4 tsp black pepper; 600 g salmon fillets; 1 lemon

Healthy Delights - Greek baked salmon with tomatoes and olives by Oscar K. - Recipia

Greek baked salmon with tomatoes and olives roasts in one pan with oregano, garlic, and lemon. The salmon stays moist as the tomatoes slump into a loose pan sauce, with briny olives and lemon in each serving. I leave the onion in broad wedges so the cut edges brown before the fish goes in, then spoon the juices over everything at the table. Prep: 15 minutes. Cook: 27–30 minutes. Total time: 42–45 minutes. Serves 4. About 400 kcal and 32 g protein per serving.

Ingredients

300 g cherry tomatoes
1 small red onion (cut into wedges)
3 garlic cloves (thinly sliced)
80 g pitted kalamata olives
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp fine salt
1/4 tsp black pepper
600 g salmon fillets
1 lemon

Preparation

1. Heat the oven to 220°C (425°F). 2. Put the cherry tomatoes, red onion, garlic, and kalamata olives in a 9-by-13-inch baking dish. Toss with 2 tsp olive oil, the oregano, 1/4 tsp fine salt, and 1/8 tsp black pepper. 3. Roast for 15 minutes, until some tomato skins split and the onion edges begin to brown. 4. Pat the salmon dry and set it among the vegetables. Drizzle with the remaining 1 tsp olive oil and season with 1/4 tsp fine salt and 1/8 tsp black pepper. Bake for 12–15 minutes, until the fish is opaque at the edges and just flakes. 5. Squeeze the lemon over the salmon and vegetables. Spoon the pan juices over the fish to serve.

Notes

Serve with warm whole-grain couscous or crusty bread to catch the tomato juices. You can use 80 g green olives in place of the kalamata; the dish contains fish. Choose fillets of similar thickness so they finish together, and use tomatoes that are firm rather than very soft. If the garlic slices start to darken during the first roast, tuck them under the tomatoes before adding the salmon. Keep leftovers covered in the fridge for up to 3 days. Reheat gently, or flake the cold salmon into a salad.