Baked salmon topped with red onion, kalamata olives and feta, with grape tomatoes

Season the salmon fillet on both sides with salt and freshly cracked black pepper; set aside.

Peel and finely chop about a third of a red onion. Roughly chop the pitted kalamata olives.

Halve the grape tomatoes and arrange around the fish.

Top the fish with the onion and olives, crumble on plenty of feta, drizzle olive oil over the fish and tomatoes, and sprinkle with dried oregano.

Bake on the center rack of a 425F oven for 15 minutes until the fish is fully cooked and the rest softens.

Garnish with finely chopped parsley and a little lemon juice.