Greek Salmon with Feta, Tomatoes, and Olives Recipe

Introduction

This Greek Salmon recipe brings together vibrant Mediterranean flavors in a simple, elegant dish perfect for weeknight dinners or special occasions. Tender salmon fillets bake with lemon and onion, then are topped with a refreshing feta and vegetable mixture. It’s a delightful way to enjoy healthy, flavorful seafood.

Ingredients

• 1/4 cup extra-virgin olive oil
• Juice of 2 lemons
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Freshly ground black pepper, to taste
• 1 cup cubed feta cheese
• 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 tablespoons freshly chopped dill
• 1 lemon, thinly sliced
• 1 small red onion, sliced
• 4 salmon fillets (about 12 ounces total), patted dry
• Kosher salt, to taste

Instructions

1. Step 1: Preheat the oven to 375°F. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and red pepper flakes. Season with freshly ground black pepper, then add the cubed feta. Toss gently to coat the feta in the marinade. Cover and refrigerate for about 10 minutes while you prepare the other ingredients.
2. Step 2: Scatter the lemon slices and sliced red onion on the bottom of a large baking dish. Place the salmon fillets skin-side down over the lemon and onion slices. 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.
3. Step 3: While the salmon is roasting, add the quartered tomatoes, sliced kalamata olives, chopped Persian cucumbers, chopped red onion, and freshly chopped dill to the bowl with the marinated feta. Fold everything gently to combine without breaking up the feta too much.
4. Step 4: To serve, plate the salmon fillets with the lemon and red onion slices from the baking dish. Spoon the feta and vegetable topping over the salmon and enjoy immediately.

Tips & Variations

• Use fresh oregano if available for a brighter flavor instead of dried oregano.
• Swap the feta for goat cheese if you prefer a creamier topping.
• Add a handful of chopped fresh parsley or mint to the topping for added freshness.
• For a spicier kick, increase the red pepper flakes to 1 teaspoon or add a pinch of cayenne.
• Serve with a side of warm pita bread or a simple Greek salad to complete the meal.

Storage

Store leftover salmon and topping in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or eat cold as a salad topping. The feta mixture can also be served chilled alongside fresh vegetables.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon fillets, but make sure to thaw them completely and pat them dry before baking to ensure even cooking and the best texture.

What can I substitute if I don’t have kalamata olives?

If you don’t have kalamata olives, black olives or green olives can work as a substitute. They will be milder in flavor, so consider adding a splash of olive brine for extra saltiness.

Greek Salmon with Feta, Tomatoes, and Olives Recipe

Print Recipe

★★★★★

4.9 from 67 reviews

This Greek Salmon recipe features tender salmon fillets roasted to perfection with fresh lemon and red onion, topped with a vibrant Mediterranean mixture of feta cheese, tomatoes, kalamata olives, cucumbers, and dill, all tossed in a zesty olive oil and lemon dressing. A flavorful and healthy dish inspired by classic Greek flavors, perfect for a nutritious and elegant meal.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek
• Diet: Low Fat

Ingredients

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Marinade and Salad Mix

• 1/4 cup extra-virgin olive oil
• Juice of 2 lemons
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Freshly ground black pepper, to taste
• 1 cup cubed feta cheese
• 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 tablespoons freshly chopped dill

For Roasting

• 1 lemon, thinly sliced
• 1 small red onion, sliced
• 4 salmon fillets (about 12 ounces total), patted dry with paper towels
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. 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, and red pepper flakes. Season the mixture with freshly ground black pepper. Add the cubed feta cheese to the bowl and toss gently to coat the feta with the marinade. Cover the bowl and refrigerate for about 10 minutes to allow flavors to meld while preparing other components.
2. Roast the Salmon: Arrange the thinly sliced lemon and red onion slices in the bottom of a large baking dish to create a flavorful bed for the salmon. Place the salmon fillets skin-side down on top of the lemon and onion slices. Season the salmon generously with kosher salt and freshly ground black pepper. Bake in the preheated oven until the fish is opaque and flakes easily with a fork, about 18 to 20 minutes.
3. Prepare the Topping: While the salmon is roasting, return to the bowl with the marinated feta. Add the quartered tomatoes (or halved cherry tomatoes), sliced kalamata olives, chopped Persian cucumbers, chopped red onion, and freshly chopped dill. Gently fold all ingredients together to combine the topping evenly without breaking up the feta too much.
4. Serve the Dish: Once the salmon is cooked through, remove it from the oven. Plate each salmon fillet with some of the roasted lemon and red onion slices from the baking dish. Spoon a generous amount of the prepared feta and vegetable topping over the salmon fillets and serve immediately for a fresh and vibrant Greek-inspired meal.

Notes

• For best results, use fresh, high-quality salmon fillets with skin on to keep the fish moist while roasting.
• If you prefer a milder heat, reduce or omit the red pepper flakes in the marinade.
• Feel free to use cherry tomatoes if regular tomatoes aren’t available; just halve them before adding.
• This recipe pairs beautifully with warm pita bread or a side of roasted vegetables for a complete Mediterranean meal.
• Leftover topping can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: Greek salmon, roasted salmon, feta topping, Mediterranean recipe, healthy dinner, baked salmon, lemon garlic salmon