Greek Salmon with Feta, Tomatoes, and Olives Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
