Description
This Easy Baked Greek Salmon recipe combines tender, flaky salmon fillets with juicy roasted cherry tomatoes, infused with a vibrant marinade of olive oil, lemon, garlic, and fresh herbs. Finished with traditional Greek garnishes like feta cheese, Kalamata olives, and lemon slices, it's a simple, healthy, and flavorful dish perfect for a quick weeknight dinner or casual entertaining.
Ingredients
Salmon and Vegetables
- 4 salmon fillets (approximately 6 oz. each)
- 1 cup cherry tomatoes
- Lemon slices, for garnishing
- Feta cheese, for garnishing
- Kalamata olives, for garnishing
Marinade
- 3 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried oregano (or Italian seasoning)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preparation of Salmon and Tomatoes: Preheat your oven to 400°F (204°C). Pat the salmon fillets dry using paper towels and place them skin-side down on a baking pan lined with parchment paper. Scatter the cherry tomatoes around the salmon fillets on the pan.
- Preparing the Marinade: In a small mixing bowl, combine the olive oil, lemon juice, minced garlic, chopped dill, dried oregano, salt, and pepper. Mix until all ingredients are well blended.
- Marinating the Salmon: Brush or generously pour the marinade over the salmon fillets, ensuring they are well-coated. Drizzle any remaining marinade over the cherry tomatoes.
- Baking the Salmon and Tomatoes: Transfer the baking pan into the preheated oven and bake the salmon and tomatoes for approximately 12-15 minutes. The salmon should easily flake with a fork, and the tomatoes should be slightly charred.
- Resting and Serving: Remove the pan from the oven and allow the salmon to rest for 5 minutes. Serve the salmon fillets on plates, garnished with roasted cherry tomatoes, lemon slices, Kalamata olives, and a sprinkle of feta cheese.
Notes
- Make sure to pat the salmon dry to help the marinade stick better and to ensure even cooking.
- You can substitute fresh oregano for dried if preferred.
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- If you prefer skinless salmon, adjust cooking time slightly as it may cook faster.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
