In a baking dish, combine olive oil, lemon juice, red wine vinegar, fresh dill, minced garlic, salt, and black pepper to create a flavorful marinade. Place the salmon fillets in the dish and turn them gently to coat evenly with the marinade. Allow the salmon to sit at room temperature for up to 30 minutes.

While the salmon is marinating, prepare the creamy dill sauce. In a separate bowl, whisk together Greek yogurt, mayonnaise, remaining lemon juice, additional fresh dill, garlic, and a pinch of salt and pepper. Mix until smooth and creamy, then cover and refrigerate the sauce.

For a refreshing accompaniment, chop the cucumber and halved cherry tomatoes in a bowl. If desired, add chopped Kalamata olives and crumbled feta cheese to the mix for an extra burst of flavor. Season the salsa with salt, pepper, and fresh parsley, then mix well.

Preheat your oven to 400°F (200°C). Once the oven is ready, place the marinated salmon fillets on a parchment-lined baking sheet. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork. The internal temperature should reach around 125°F (52°C) for optimal tenderness.

To serve your Baked Salmon with Lemon and Dill, place each fillet on a plate and generously spoon the creamy dill sauce over the top. Add a few spoonfuls of the optional cucumber tomato salsa for added freshness.