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Mediterranean Salmon

Mediterranean salmon is oven-baked with cherry tomatoes, Kalamata olives, red onion, and oregano until the fillets reach 145°F. Feta, parsley, and fresh lemon juice finish this colorful one-dish dinner.
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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: Mediterranean
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon fillets 6-ounce
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the Mediterranean topping
  • 1 pint cherry tomatoes halved
  • 0.5 cup Kalamata olives pitted, halved
  • 0.25 red onion small, thinly sliced
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 0.33 cup feta cheese crumbled
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh lemon juice

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 400°F and lightly grease a 9x13-inch baking dish.
  2. Pat the salmon dry and arrange the fillets in the baking dish, then season with the salt and pepper.
Make the Mediterranean topping
  1. In a medium bowl, toss the tomatoes, olives, red onion, olive oil, garlic, and oregano.
Assemble and bake
  1. Spoon the tomato mixture over and around the salmon.
  2. Bake for 12 to 16 minutes, until the thickest part of each fillet reaches 145°F.
  3. Sprinkle the feta and parsley over the salmon.
  4. Drizzle with the lemon juice.
  5. Let rest for 3 minutes before serving.

Notes

For tender salmon, check the thickest part of each fillet at 12 minutes. Refrigerate leftovers for up to 3 days; freezing is not recommended because the tomatoes and feta can soften. For a dairy-free option, omit the feta or use dairy-free feta.