This Greek Salmon recipe is packed with vibrant flavors of lemon, dill, garlic, and feta, and it’s ready in under 30 minutes. It’s the perfect quick and healthy option for a delicious weeknight meal.
INGREDIENTS (SERVES 4)
- 4 salmon fillets (approximately 6 oz. each)
- 3 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried oregano (or Italian seasoning)
- 1 cup cherry tomatoes
- Salt and pepper to taste
- Lemon slices, feta cheese, and Kalamata olives for garnish
INSTRUCTIONS
Prepare the Salmon and Tomatoes:
- Preheat your oven to 400°F (204°C).
- Pat the salmon fillets dry with paper towels and place them skin-side down on a baking pan lined with parchment paper.
- Scatter the cherry tomatoes around the salmon fillets.
Make the Marinade: In a small bowl, mix together the olive oil, lemon juice, minced garlic, chopped dill, dried oregano, salt, and pepper until well combined. 5. Brush or pour the marinade over the salmon fillets, ensuring they are evenly coated. Drizzle any remaining marinade over the cherry tomatoes.
Bake the Salmon and Tomatoes: Place the baking pan in the preheated oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork and the tomatoes are slightly charred.
Serve: Remove from the oven and let the salmon rest for 5 minutes. 8. Serve the salmon fillets on plates, topped with roasted cherry tomatoes, lemon slices, Kalamata olives, and a sprinkle of feta cheese.
NOTES
- Salmon Doneness: For medium-rare salmon, aim for an internal temperature of 125°F (52°C). For medium, it’s 135°F (57°C), and for well-done, 145°F (63°C). An instant-read thermometer is useful for checking doneness.
- Variation: For added flavor, sprinkle crumbled feta cheese on top before serving.
- Sides: Pair with a Greek salad, rice pilaf, or roasted Mediterranean vegetables for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the salmon.
