Roasted Salmon with Mediterranean Salsa
This tender, juicy roasted salmon is topped with an absolute flavor-bomb Mediterranean salsa, making for the perfect healthy, hearty weeknight dinner!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
For the salsa:
- 1 1/2 cup cucumber, diced
- 1 cup cherry tomatoes, quartered
- 2 tablespoons red onion, finely minced
- 2 cloves garlic, finely minced
- 1/2 cup crumbled feta
- 1/4 cup kalamata olives, diced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
For the salmon:
- 1 whole salmon fillet (about 2 1/2 pounds)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Olive oil for drizzling
- Salt and pepper
Instructions
- Make the salsa first: in a medium bowl, stir together 1 1/2 cups diced cucumber, 1 cup diced tomatoes, 2 tablespoons of diced red onion, 2 cloves of minced garlic, 1/2 cup of crumbled feta, 1/4 cup of diced kalamata olives, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1/2 teaspoon of dried oregano, and 1/2 teaspoon of dried basil. Season to taste with salt and pepper! Set aside in the fridge until the salmon is ready.
- For the salmon, preheat the oven to 425
- Lay the salmon fillet across a parchment paper lined baking sheet. Brush the salmon fillet evenly with 1 tablespoon dijon mustard, season with salt and pepper, sprinkle the 1/2 teaspoon of basil and 1/2 teaspoon of oregano evenly over top, and drizzle lightly with olive oil. Bake for 15 minutes, or until the salmon flakes easily and is just cooked through
- Top the salmon with salsa and serve!
Nutrition
- Serving Size: 1/6 of the salmon and salsa
- Calories: 453
- Sugar: 1 g
- Sodium: 399 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 94 mg