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Roasted Salmon with Tomato-Olive Relish - A Family Feast

Roasted Salmon with Tomato-Olive Relish

Yield: 4 servings 1x
Prep: 15 minsCook: 15 minsTotal: 30 minutes


  • 1 cup thinly sliced shallots
  • 1 1/2 pounds skin on salmon
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh oregano (or 1/2 tablespoon dried)
  • 1 cup chopped fresh Roma tomatoes (seeds removed)
  • 1/4 cup pitted and chopped Kalamata olives
  • Zest from half of a lemon
  • 1 teaspoon lemon juice
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon salt
  • A few grinds of black pepper
  • 4 lemon wedges, for garnish


  1. Preheat oven to 450 degrees.
  2. In a parchment lined sheet tray, layer bottom with sliced shallots. Place salmon skin side down over shallots. (If your salmon is skinned, place it skinned side down over shallots). Brush on oil and sprinkle salt, pepper and oregano over fish. Place a second piece of parchment paper over salmon, pressing parchment onto salmon surface.
  3. Bake for 8 minutes and remove top parchment. Bake for an additional 6-9 minutes depending on the thickness of the salmon filets. They should be just cooked through.
  4. While salmon is cooking, in a medium bowl, combine chopped tomatoes, chopped olives, lemon zest, lemon juice, parsley, salt and pepper. Stir to combine and hold until salmon is cooked.
  5. To serve, place portions of salmon and on serving plates, top with cooked shallots and divide tomato relish over each portion and garnish with a lemon wedge.

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