Baked Sock-eyed Salmon with Olive, Tomato and Avocado Salsa

Ingredients

Salmon:

• 2 wild-cut sock-eyed salmon filets (approx. 1 lb.)
• 1/4 c. diced celery
• 1/2 lemon, squeezed
• 1/4 c. thinly sliced white onion
• 2 tsp. olive oil
• 2 pieces of parchment paper (enough to envelope salmon)

Salsa:

• 1 tsp course kosher salt
• Course ground pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 med avocado, diced
• 1 red spring onion (2 sprigs), finely chopped
• olive oil, to taste
• 1/4 c. fresh olives (black and green, assorted), chopped
• 2 tsp. capers, chopped
• 1 tsp. lemon juice

Instructions

Directions for Salmon:

Preheat oven to 375 degrees.

Sprinkle salmon with salt & pepper. Top with sliced onion and chopped celery. Squeeze lemon over filets. Add 2 tsp olive oil to fish and enclose in parchment paper, folding or rolling in the sides of the paper. Bake for 17-20 min.

Directions for Salsa:

Mix all ingredients, adding the olive oil, salt, pepper, and lemon juice at the end.
Top over cooked fish and serve.