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.
Yumzy
Public Recipe
Ingredients
- ✓4 6-ounce Salmon fillets
- ✓3 tablespoons Olive oil
- ✓1 tablespoon Fresh lemon zest
- ✓2 tablespoons Fresh dill, chopped
- ✓2 tablespoons Fresh parsley, chopped
- ✓1/2 teaspoon Garlic powder
- ✓3/4 teaspoon Salt
- ✓1/2 teaspoon Black pepper
- ✓1/2 cup Sun-dried tomatoes in oil, drained and chopped
- ✓1/2 cup Kalamata olives, pitted and chopped
- ✓1/4 cup Red onion, finely diced
- ✓2 tablespoons Capers, drained
- ✓1 tablespoon Fresh lemon juice
Instructions
Preheat your oven to 400°F (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 2 tablespoons of olive oil, lemon zest, chopped dill, chopped parsley, garlic powder, 1/2 teaspoon of salt, and 1/4 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 1 tablespoon of olive oil if desired.
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