OVEN BAKED SALMON WITH OLIVES AND CAPERS

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 By Unicorns in the Kitchen blogger. This was so delicious that I am making it again tonight! Also I now have kalamata olives! We served it over pearl couscous. Also tonight I will shake the oregano over the top of everything and not just the salmon.


  • 4 lb Alaska salmon skin on
  • 2 red onions sliced
  • 2 cups cherry tomatoes
  • 2 tablespoon olive oil extra virgin
  • 1 teaspoon salt
  • ½ tsp black pepper
  • 1 tablespoon oregano
  • ⅔ cup green olives (I used castelvetrano) and Kalamata olives sliced I halved and didn't have kalamata :(
  • ¼ cup capers
  • 2 lemons thinly sliced

Instructions

  • Preheat the oven to 400°F and coat a baking sheet with nonstick spray.
  • Place the side of Alaska salmon skin side down on the baking sheet.
  • Place the sliced onions and cherry tomatoes all around the salmon.
  • Drizzle olive oil on the veggies and a little bit on the Alaska salmon.
  •  Sprinkle salt, pepper and oregano on the salmon, onions and tomatoes.
  • Add olives and capers to the Alaska salmon and veggies.
  • Place the lemon slices on the salmon.
  • Bake in the oven for about 22-25 minutes until the Alaska salmon is opaque and flaky. The internal temperature in the thickest part should be 145F.
  • Serve warm.

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