This recipe pairs simply baked salmon with a relish that is bright, salty, and fresh. Preparing the topping while the fish cooks keeps the total time short and prevents the tomatoes from becoming watery.
Ingredients
- 4 salmon fillets
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Salt and black pepper
- 1 cup diced ripe tomatoes
- 1/3 cup chopped olives
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, finely grated
Method
- Heat the oven to 200°C. Place the salmon on a lined baking tray.
- Brush with olive oil and season with oregano, salt, and pepper.
- Bake until the fish flakes easily and is cooked to your preferred doneness, usually 10 to 15 minutes depending on thickness.
- Meanwhile, combine tomatoes, olives, parsley, lemon juice, zest, and garlic. Taste before adding salt because the olives may already be salty.
- Rest the salmon briefly, then spoon the relish over the top.
Useful variations
Replace parsley with dill or basil. Add capers for extra sharpness, or diced cucumber for crunch. The relish is also good with baked white fish or spooned over warm beans.
What to serve alongside
Try roasted potatoes, herbed couscous, or steamed green beans. If serving the fish cold the next day, keep the relish separate and combine just before eating.
Fish thickness varies considerably, so begin checking early. Follow current food-safety guidance and refrigerate leftovers promptly.
Cook the salmon gently
Choose fillets of similar thickness so they finish at the same time. Pat the surface dry, season lightly and place the fish skin-side down when skin is present. A moderately hot oven cooks the center evenly without drying the outside. The salmon is ready when it flakes easily and the center is opaque to your preferred doneness; official food-safety guidance recommends 63°C/145°F.
Make the relish while the fish cooks
Combine chopped tomatoes, olives, herbs, lemon and olive oil just before serving. Salting the relish too early draws out tomato juice, so season it near the end. Capers can replace part of the olives, and parsley, basil or dill all work well.
Useful substitutions
- Use cod or another firm fish and adjust cooking time for thickness.
- Replace fresh tomatoes with well-drained roasted peppers.
- Use green olives for a milder, fruitier relish.
- Add finely diced cucumber when you want extra freshness.
- Leave out chili flakes for a gentler flavor.
What to serve alongside
Pair the salmon with couscous, roasted potatoes, green beans or a simple leafy salad. Spoon the relish over the fish only at the table so the salmon keeps its browned surface. Leftover relish is also useful on toast or stirred into cooked grains.
Storage
Refrigerate cooked salmon and relish in separate covered containers and use within two days. Reheat the fish gently to avoid drying it out, or serve it cold in a salad if it has been stored safely.
