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We love this meal because it comes with lots of veggies! If you want to be extra-healthy, serve the salmon over a bed of arugula or spinach.

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

1/4 c. chopped Persian cucumbers 

1/4 chopped red onion 

2 tbsp. freshly chopped dill 

INGREDIENTS
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

DIRECTIONS

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.

Can you taste Greece yet?