Greek Salmon with Feta, Tomatoes, and Olives Recipe

Introduction

This Greek Salmon recipe brings a fresh and vibrant twist to your dinner table. Featuring tender salmon fillets roasted with lemon and red onion, topped with a flavorful feta and vegetable medley, it’s a perfect blend of Mediterranean flavors that’s simple to prepare.

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, to taste
• 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 (about 12 ounces total), patted dry with paper towels
• Kosher salt, to taste

Instructions

1. Step 1: Preheat your 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 and toss gently to coat. Cover the bowl and refrigerate this feta marinade while you prepare the other ingredients.
2. Step 2: Arrange the sliced lemon and red onion evenly at the bottom of a large baking dish. Place the salmon fillets skin side down on top of the lemon and onion slices. Season the salmon with kosher salt and black pepper. Bake in the preheated oven until the salmon is opaque and flakes easily with a fork, about 18 to 20 minutes.
3. Step 3: While the salmon is roasting, prepare the topping. To the bowl containing the marinated feta, add the quartered tomatoes, sliced kalamata olives, chopped cucumbers, chopped red onion, and freshly chopped dill. Fold the ingredients gently to combine without breaking up the feta too much.
4. Step 4: To serve, place each salmon fillet on a plate along with the lemon and red onion slices from the baking dish. Spoon a generous amount of the feta and vegetable mixture over the salmon. Enjoy your fresh and flavorful Greek Salmon immediately.

Tips & Variations

• For extra flavor, marinate the salmon in a bit of the olive oil and lemon juice mixture for 15 minutes before baking.
• Swap kalamata olives for green olives if you prefer a milder taste.
• Add a handful of chopped fresh parsley or mint to the feta topping for an herbal boost.
• Serve with crusty bread or over a bed of cooked quinoa or couscous for a complete meal.

Storage

Store any leftover salmon and feta topping in an airtight container in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or enjoy it cold on salads or sandwiches. The feta mixture is best served fresh but can be kept chilled and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon fillets. Just make sure to thaw them completely in the refrigerator before cooking to ensure even baking.

Is this recipe suitable for meal prep?

Absolutely. The flavor holds up well, and you can portion the cooked salmon and feta topping into containers for quick lunches or dinners throughout the week.

Greek Salmon with Feta, Tomatoes, and Olives Recipe

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★★★★★

4.9 from 149 reviews

This Greek Salmon recipe features tender, flaky salmon fillets roasted with lemon and red onion, topped with a vibrant, tangy feta mixture infused with olives, cucumbers, tomatoes, and fresh herbs. A Mediterranean-inspired dish that’s both refreshing and full of flavor, perfect for a healthy weeknight dinner or entertaining guests.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Greek, Mediterranean
• Diet: Low Fat

Ingredients

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Marinade and Feta Mixture

• 1/4 cup extra-virgin olive oil
• Juice of 2 lemons
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Freshly ground black pepper, to taste
• 1 cup cubed feta cheese

Toppings

• 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 tbsp freshly chopped dill

Salmon and Garnish

• 1 lemon, thinly sliced
• 1 small red onion, sliced
• 4 salmon fillets (totaling 12 oz), patted dry with paper towels
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat and Marinate Feta: Preheat your oven to 375°F (190°C). In a large bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, dried oregano, red pepper flakes, and freshly ground black pepper. Add the cubed feta cheese and toss gently to coat. Cover the bowl and refrigerate for about 10 minutes to allow the flavors to meld while you prepare the other ingredients.
2. Prepare and Roast Salmon: Scatter the thinly sliced lemon and red onion slices evenly across the bottom of a large baking dish. Place the salmon fillets skin side down on top of the lemon and onion bed. Season the salmon with kosher salt and freshly ground black pepper. Bake in the preheated oven until the salmon is opaque and flakes easily with a fork, about 18 to 20 minutes.
3. Make the Feta Topping: While the salmon roasts, add the quartered tomatoes (or halved cherry tomatoes), sliced kalamata olives, chopped Persian cucumbers, chopped red onion, and freshly chopped dill into the bowl with the marinated feta. Fold the ingredients gently until combined, maintaining the feta cubes’ texture.
4. Serve: When the salmon is cooked through, carefully plate each fillet atop some of the roasted lemon and red onion slices. Generously spoon the vibrant feta mixture over the salmon just before serving for a fresh burst of Mediterranean flavors.

Notes

• For best results, pat the salmon dry before seasoning to help it roast evenly.
• You can substitute Persian cucumbers with English cucumbers or any crisp cucumber variety.
• If you prefer less heat, omit or reduce the red pepper flakes in the marinade.
• Leftover feta mixture can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve with a side of steamed vegetables or a light salad for a complete meal.

Keywords: Greek salmon, baked salmon, Mediterranean salmon, feta topping, lemon salmon, healthy salmon recipe, roasted salmon