Greek Salmon with Feta, Tomatoes, and Olives Recipe

Introduction

Greek Salmon is a vibrant and flavorful dish that brings together tender roasted salmon with a tangy, herby feta topping. It’s a perfect balance of Mediterranean ingredients that’s both healthy and easy to prepare for a satisfying weeknight dinner.

Ingredients

• 1/4 cup extra-virgin olive oil
• Juice of 2 lemons
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Freshly ground black pepper
• 1 cup cubed feta
• 1 cup quartered tomatoes or halved cherry tomatoes
• 1/4 cup sliced kalamata olives
• 1/4 cup chopped Persian cucumbers
• 1/4 cup chopped red onion
• 2 tablespoons freshly chopped dill
• 1 lemon, thinly sliced
• 1 small red onion, sliced
• 4 salmon fillets (12 ounces total), patted dry with paper towels
• Kosher salt

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and red pepper flakes. Season with freshly ground black pepper, then add the cubed feta. Toss gently to coat the feta, cover the bowl, and refrigerate for about 10 minutes while you prepare the other ingredients.
2. Step 2: Arrange the lemon slices and red onion slices at the bottom of a large baking dish. Place the salmon fillets skin side down on top of the lemon and onion. Season the salmon with kosher salt and freshly ground black pepper. Bake in the preheated oven until the fish is opaque and flakes easily with a fork, about 18 to 20 minutes.
3. Step 3: While the salmon roasts, add the quartered tomatoes, sliced kalamata olives, chopped cucumbers, chopped red onion, and freshly chopped dill to the bowl with the marinated feta. Fold gently to combine all the ingredients without breaking up the feta too much.
4. Step 4: To serve, plate the salmon fillets with the roasted lemon and red onion slices underneath or alongside. Top each fillet generously with the feta and vegetable mixture. Enjoy immediately for the best flavor.

Tips & Variations

• For extra flavor, marinate the salmon fillets in some of the olive oil and lemon marinade for 15 minutes before baking.
• Swap the Persian cucumbers for regular cucumber or add diced bell peppers for more crunch and color.
• If you prefer a milder heat, reduce or omit the red pepper flakes.
• Fresh oregano can be used instead of dried for a more aromatic touch.

Storage

Store leftover salmon and the feta topping separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven at low temperature or enjoy cold in salads. The feta mixture is best served fresh but can be refrigerated and served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Make sure to thaw them completely and pat them dry before baking to ensure even cooking and to prevent excess moisture.

What can I serve with Greek Salmon?

This dish pairs wonderfully with a simple green salad, steamed vegetables, or a side of rice or quinoa to soak up the delicious juices and feta topping.