Roasted salmon topped with feta, olives and herbs

Season the salmon fillet on both sides with salt and black pepper and 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 them around or on the fish.

Top the fish with the chopped onion and olives and crumble feta over it.

Drizzle olive oil over the fish and tomatoes and finish with dried oregano.

Bake at 425F on the centre rack for 15 minutes, until the fish is fully cooked and everything else has softened.

Garnish with finely chopped parsley and a little lemon juice.