Like I mentioned several times, I am not a bug fan of fish, but I do love salmon. So today we are presenting one more salon recipe! Greek Salmon, as you already would be able to guess, includes oregano, olives, cucumbers and feta for some decoration and extra juiciness! You will need less than an hours to prepare this yummy meal!
Ingredients
FOR TOPPING
1/4 c. extra-virgin olive oil
Juice of 2 lemons
1 clove garlic, minced
1 tsp. dried oregano
1/2 tsp. red pepper flakes
Freshly ground black pepper
1 c. cubed feta
1 c. quartered tomatoes or halved cherry tomatoes
1/4 c. sliced kalamata olives
one fourth c. chopped Persian cucumbers
1/4 chopped red onion
2 tbsp. freshly chopped dill
FOR SALMON
1 lemon, thinly sliced
1 small red onion, sliced
4 (12-oz.) salmon fillets patted dry with paper towels
Kosher salt
Freshly ground black pepper
Instructions
- Preheat oven to 375°. Marinate feta: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, and red pepper flakes. Season with pepper and add feta, tossing to coat. Cover and refrigerate for about 10 minutes while preparing other ingredients.
- Roast fish: Scatter the sliced lemon and red onion at the bottom of a large baking dish. Add salmon fillets, skin side down, to baking dish. Season with salt and pepper and bake until opaque and flaky, 18 to 20 minutes.
- Meanwhile, make topping: Into the bowl with feta, add tomatoes, olives, cucumbers, chopped red onion, and dill. Fold gently to combine.
- To serve Plate salmon with lemon and red onion slices and top with feta mixture.
Nutritional Information
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