Easy Baked Greek Salmon
This Greek salmon is the perfect Mediterranean recipe. With aromatic herbs, olive oil, and a zesty hint of lemon, and the sweetness of roasted tomatoes!
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Servings: 4 Servings
Ingredients
- 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 garnishing
Instructions
Preparation of Salmon and Tomatoes
- Preheat your oven to 400°F (204°C).
- Pat the salmon fillets dry using paper towels and place them skin-side down on a baking pan lined with parchment paper.
- Scatter the cherry tomatoes around the salmon fillets on the pan.
Preparing the Marinade
- In a small mixing bowl, combine the olive oil, lemon juice, minced garlic, chopped dill, dried oregano, salt, and pepper. Mix until all ingredients are well blended.
- Brush or generously pour the marinade over the salmon fillets, ensuring they are well-coated. Drizzle any remaining marinade over the cherry tomatoes.
Baking the Salmon and Tomatoes
- Transfer the baking pan into the preheated oven and bake the salmon and tomatoes for approximately 12-15 minutes. The salmon should easily flake with a fork, and the tomatoes should be slightly charred.
Serving
- Remove from the oven and allow the salmon to rest for 5 minutes.
- Serve the salmon fillets on plates, garnished with roasted cherry tomatoes, lemon slices, and Kalamata olives. Sprinkle with some feta.
Notes
- Salmon Doneness: The ideal internal temperature for medium-rare salmon is around 125°F (52°C). For medium, 135°F (57°C), and for well-done, 145°F (63°C). An instant-read thermometer can be useful for checking doneness.
- Variation: Consider sprinkling crumbled feta cheese on top before serving for an added touch of Greek authenticity.
- Sides: Pair this dish with a side of Greek salad, rice pilaf, or roasted Mediterranean vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the salmon.
Nutrition
Calories: 345kcal | Carbohydrates: 2g | Protein: 34g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 80mg | Potassium: 927mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 2mg
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