Recipe Instructions:
2 1/2 lb side of salmon (a large salmon filet)
2 small lemons, thinly sliced
1/2 cup pitted assorted olives
2 cups cherry tomatoes, halved
a few marinated sweet or hot peppers, I like to get them from the olive bar at my supermarket so I don’t have to buy a whole jar.
2 tsp capers
1/4 red onion, thinly sliced, rings separated
4 Tbsp extra virgin olive oil
kosher salt and fresh cracked pepper
2 Tbsp salted butter, cut in small chunks (optional)
fresh herbs such as oregano, rosemary, thyme, and/or sage
INSTRUCTIONS
preheat oven to 425F
Line baking sheet with parchment paper and lay out your fish. Tuck the thin tail end under to make a thicker layer so the fish will cook evenly.
Arrange the lemon slices on and around the fish, along with the olives, tomatoes, peppers, capers, and onions. Drizzle olive oil over all, and sprinkle with salt and pepper. Dot with chunks of butter, if using.
Bake for about 20-30 minutes, or until the fish is done through and flakes easily with a fork. The exact cooking time will depend on the size and thickness of your fish, and if your fish is especially thick, or heavier, it will take longer.
Garnish with fresh herbs before serving.
