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Greek Salmon

Greek salmon is baked with lemon, garlic, oregano, cherry tomatoes, and kalamata olives until tender, then finished with feta and parsley. The one-dish method makes a bright, savory dinner with a crisp-edged salmon skin and juicy tomatoes.
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Prep Time 10 minutes
Cook Time 16 minutes
resting 3 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 lemon juiced
  • 1.5 lb salmon fillet skin-on
  • 1 pint cherry tomatoes halved
  • 0.5 cup kalamata olives pitted, halved
  • 0.33 cup feta crumbled
  • 2 tbsp parsley fresh, chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 400°F.
  2. Whisk the olive oil, garlic, oregano, salt, pepper, and lemon juice in a small bowl.
  3. Place the salmon skin-side down in a 9x13-inch baking dish.
  4. Brush the salmon with the oil mixture.
  5. Arrange the tomatoes and olives around the salmon.
  6. Bake for 12-16 minutes, until the thickest part of the salmon reaches 145°F.
  7. Sprinkle the salmon with feta and parsley.
  8. Let it rest for 3 minutes before serving.

Notes

For the best texture, check the thickest part of the salmon for doneness so it does not overcook. Refrigerate leftovers for up to 3 days; freezing is not recommended for the best texture. Use dairy-free feta for a dairy-free swap.