Go Back
Print
Roasted Salmon with Italian Salsa
Servings: 4 servings
Ingredients
Italian Salsa:
  • 4 plum tomatoes, chopped
  • 1/2 cup finely chopped red onion
  • 12 black or green olives, pitted and chopped
  • 1 clove minced garlic
  • 2 tbsp chopped fresh parsley
  • 1 tbsp Balsamic vinegar
  • 2 tbsp extra-virgin olive oil
  • 2 tsp chopped brined capers
  • 1/4 tsp each fine sea salt and black pepper
  • 1/4 tsp dried red chili flakes optional
Salmon:
  • 4 x 3-4 oz. fillets wild salmon
  • Olive oil
  • Salt and pepper
Instructions

  1. Preheat oven to 425°F. Line a sheet pan with parchment paper.

  2. Stir together salsa ingredients in a medium bowl. Cover and set aside at room temperature until ready to serve. If making more than 6 hours ahead store in fridge, but let sit at room temperature for 1 hour before serving.

  3. Lightly brush each salmon fillet with olive oil and season with a pinch of salt and pepper. Bake for 10 to 15 minutes, depending on thickness (see note below). Flesh should be slightly rare in the centre and bounce back when finger touches the top of the fillet. Allow to rest 5 minutes before serving.

  4. Serve each fillet of salmon with a heaping spoonful of salsa on top.