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Greek Salmon

Greek salmon is oven-baked with lemon, oregano, cherry tomatoes, Kalamata olives, and crumbled feta. The fillets bake until flaky and reach 145°F, then finish with fresh parsley.
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Prep Time 10 minutes
Cook Time 16 minutes
Resting 3 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lemon zested and juiced
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 salmon fillets 6-ounce, skin-on (1 1/2 pounds total)
  • 1 pint cherry tomatoes halved
  • 0.5 cup pitted Kalamata olives halved
  • 0.33 cup feta crumbled
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 400°F.
  2. Line a 9x13-inch baking dish with parchment paper.
  3. Whisk the olive oil, lemon zest and juice, garlic, oregano, salt, and pepper in a small bowl.
  4. Brush the mixture over the salmon fillets.
  5. Set the salmon in the prepared dish.
  6. Scatter the tomatoes and olives around it.
  7. Sprinkle the feta over the salmon and vegetables.
  8. Bake for 12 to 16 minutes, until the thickest part of the salmon reaches 145°F and flakes easily with a fork.
  9. Rest for 3 minutes.
  10. Sprinkle with the parsley before serving.

Notes

For the best doneness, check the thickest part of the salmon with an instant-read thermometer. Refrigerate leftovers for up to 3 days; freezing is not recommended for best texture. For a dairy-free option, omit the feta.