Greek Salmon
Mediterranean-inspired baked salmon topped with fresh cucumbers, tomatoes, onions, olives, and feta. A healthy low-carb meal your family and friends will enjoy!
Servings: 4
Ingredients
MARINADE:
- 1/4 c. extra virgin olive oil
- Juice of 2 lemons
- 1 clove garlic pressed
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- Freshly ground black pepper
- 1 c. cubed feta
TOPPINGS:
- 1 c. cherry tomatoes halved or quartered
- 1/4 c. sliced kalamata olives
- 1/4 c. chopped English cucumbers
- 1/4 c. chopped red onion
- 2 T. chopped fresh dill
SALMON:
- 1 lemon thinly sliced
- 1 sm. red onion sliced
- 4 salmon fillets patted dry
- Kosher salt for sprinkling
- Fresh cracked black pepper for sprinkling
Instructions
- Preheat oven to 375 degrees.
- MARINADE: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, and red pepper flakes. Add feta cubes and season with black pepper, gently toss to coat. Cover and refrigerate for about 10 minutes while preparing other ingredients.
- SALMON: Scatter the sliced lemons and red onions on the bottom of a large baking dish. Add salmon fillets over lemons and onions, skin side down. Season with salt and pepper. Bake until opaque and flaky, about 15 to 18 minutes.
- TOPPING: Meanwhile, add tomatoes, olives, cucumber, onion, and dill to the marinated feta bowl. Gently fold to combine.
- Plate salmon with lemon and red onion slices and top with marinated veggie mixture.
Notes
You will have extra marinated veggies. Serve as a side salad over fresh greens OR spoon over lamb, chicken, or beef.
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