Greek Salmon (Baked)
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
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.
Notes
Check salmon at 12 minutes to avoid overcooking.