Baked Lemon Salmon

MAKES 4 SERVINGS

Busy cooks will fall in love with this simple and scrumptious Baked Lemon Salmon recipe. It just takes a bit of prep and the oven does the rest for you. If you’re in a time crunch, marinate the fish and slice up your vegetables the night before. And wrap the salmon in foil while baking to spend even less time cleaning up!

INGREDIENTS

¼ cup extra-virgin olive oil
Juice of 1 lemon
Zest of 1 lemon
1 teaspoon crushed red pepper flakes
1 teaspoon dried dill
1 teaspoon dried parsley
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 skinless salmon fillets
2 cups halved grape tomatoes
1 cup sliced and pitted green olives
1 cup crumbled feta cheese
½ cucumber, diced
¼ cup diced red onions
¼ cup chopped artichoke hearts
¼ cup chopped fresh cilantro

INSTRUCTIONS

1. Preheat the oven to 450°F.
2. Whisk the olive oil, lemon juice, lemon zest, crushed red pepper flakes, dill, parsley, salt, and pepper together in a small bowl.
3. Arrange the salmon fillets in a baking dish and brush them with the lemon mixture. Pour any remaining marinade onto the fillets.
4. Bake for 12–14 minutes, until flaky and tender. Remove from the oven.
5. Combine the tomatoes, olives, feta, cucumber, red onions, artichoke hearts, and cilantro in a medium bowl, mixing well.
6. Arrange the salmon fillets on four serving plates and top each with a spoonful of the tomato mixture. Serve and enjoy!

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here