Preheat your oven to 204 °C (200 °C).

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.