Mediterranean salmon

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 lbs salmon filet (skin on)

1 ea lemon (sliced thin)

1/2 cup Kalamata olives (pitted)

3 cups cherry tomatoes (multi-colored, cut in half)

1 tbsp capers

1/2 ea red onion

2 ea garlic cloves (sliced thin)

3 tbsp extra virgin olive oil

1 tbsp fresh rosemary (or 1 tsp dry)

1/2 tbsp fresh oregano (or 1/2 tsp dry)

1/2 tbsp fresh thyme (or 1/2 tsp dry)

1/2 tsp Salt

Fresh ground pepper

Directions

Preheat oven to 400F.

Line baking sheet with parchment paper. Drizzle a tablespoon of olive oil on it.

Sprinkle a pinch of salt and pepper on the skin side of the salmon and rub it on gently. Place the fish skin down onto the parchment paper. Sprinkle the flesh side with another pinch of salt and pepper.

Cut the tomatoes in halves. Slice the lemons in thin slices. Slice the red onion and garlic in thin slices. Drain and rinse the capers. Wash and dry your herbs.

Arrange a few lemon slices on top of your fish and the rest around it. Arrange the tomatoes, olives, garlic, and half of the onion slices around the fish. Sprinkle the rest of the onion and the capers on top of the fish. Sprinkle the herbs all over.

Drizzle with olive oil all over, and sprinkle with salt and pepper.

Bake for about 20 minutes, or until the fish is done to your liking and flakes easily with a fork. The exact cooking time will depend on the size and thickness of your fish.

Take out of the oven and rest 5 minutes before serving.

Nutrition

• Calories: 310 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Cholesterol: 83 mg
• Sodium: 481 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 31 g