Lemon-Herb Crusted Salmon with Olive and Sun-Dried Tomato Relish
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Elevate your weeknight dinner with this vibrant and flavorful salmon dish. A zesty lemon-herb crust coats flaky salmon, perfectly complemented by a bright, savory relish bursting with Mediterranean-inspired ingredients.
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Ingredients
- ✓4 6-ounce Salmon fillets
- ✓45 ml Olive oil
- ✓15 ml Fresh lemon zest
- ✓30 ml Fresh dill, chopped
- ✓30 ml Fresh parsley, chopped
- ✓0.5 teaspoon Garlic powder
- ✓0.8 teaspoon Salt
- ✓0.5 teaspoon Black pepper
- ✓120 ml Sun-dried tomatoes in oil, drained and chopped
- ✓120 ml Kalamata olives, pitted and chopped
- ✓60 ml Red onion, finely diced
- ✓30 ml Capers, drained
- ✓15 ml Fresh lemon juice
Instructions
Preheat your oven to 204 °C (200 °C).
💡 Tip: This temperature ensures the salmon cooks through without drying out.
In a small bowl, combine the chopped sun-dried tomatoes, Kalamata olives, diced red onion, capers, and fresh lemon juice. Stir well to combine and set aside to allow the flavors to meld.
Pat the salmon fillets dry with paper towels. This helps the crust adhere better and promotes crisping.
In another small bowl, whisk together 30 ml of olive oil, lemon zest, chopped dill, chopped parsley, garlic powder, 0.5 teaspoon of salt, and 0.3 teaspoon of pepper.
Brush the lemon-herb mixture evenly over the top and sides of each salmon fillet. Season the remaining sides with the remaining salt and pepper.
Place the salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve the baked salmon topped generously with the olive and sun-dried tomato relish. Drizzle with the remaining 15 ml of olive oil if desired.
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