Greek Salmon (Baked) Recipe
This is my weeknight salmon that feels like a restaurant dish. The key is building a base of vegetables on the sheet pan first, giving them a head start to roast before adding the quick-cooking salmon. This method results in a complete meal on one pan.
Ingredients
- 1 1/2 pounds skin-on salmon, cut into 4 portions
- 1 pint cherry tomatoes
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives
- 3 tablespoons olive oil
- 1 large lemon, zested and juiced
- 3 cloves garlic, thinly sliced
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup crumbled feta cheese
- Fresh dill, for garnish
Start the Vegetables
Preheat your oven to 400F.
On a large, parchment-lined baking sheet, toss the cherry tomatoes, sliced red onion, and Kalamata olives with 1 tablespoon of the olive oil, half of the kosher salt, and half of the black pepper.
Spread them into an even layer and roast for 15 minutes. This gives them time to soften and begin to caramelize.
Prepare the Salmon and Bake
While the vegetables roast, pat the salmon fillets dry.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the lemon zest and juice, sliced garlic, fresh oregano, the remaining salt and pepper, and the red pepper flakes.
After the vegetables have roasted for 15 minutes, remove the pan from the oven. Push the vegetables to the sides to make space in the center.
Place the salmon fillets, skin-side down, in the center of the pan. Brush the salmon generously with the lemon-herb mixture.
Return the pan to the oven and roast for another 12-15 minutes. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 135-140F.
Finish and Serve
Remove the sheet pan from the oven. Sprinkle the crumbled feta cheese and fresh dill over the salmon and vegetables.
Serve immediately, spooning some of the roasted vegetables and pan juices over each piece of salmon.
Greek Salmon (Baked)
Ingredients
- 1 1/2 pounds skin-on salmon cut into 4 portions
- 1 pint cherry tomatoes
- 1/2 red onion thinly sliced
- 1/2 cup Kalamata olives
- 3 tablespoons olive oil
- 1 large lemon zested and juiced
- 3 cloves garlic thinly sliced
- 1 tablespoon fresh oregano chopped
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup crumbled feta cheese
- Fresh dill for garnish
Method
- Preheat oven to 400F.
- Toss tomatoes, onion, and olives with 1 tbsp olive oil, half the salt and pepper on parchment-lined baking sheet.
- Roast vegetables 15 minutes.
- Mix remaining olive oil, lemon zest, juice, garlic, oregano, remaining salt, pepper, and red pepper flakes.
- Push vegetables to sides of pan, place salmon skin-side down in center.
- Brush salmon with lemon-herb mixture.
- Roast 12-15 minutes until salmon flakes easily or reaches 135-140F.
- Top with feta and dill. Serve with roasted vegetables and pan juices.
