A healthy Greek salmon dish full of Mediterranean flavours and perfect for a summer lunch or dinner. It’s a colourful and easy low carb and gluten free meal to make.
This is an easy salmon recipe that is packed full of flavour. It really is as simple as mixing the marinade, cook, chop, top and serve! All within 30 minutes. Apart from the lack of cucumber, it’s almost a Greek salad with salmon.
With this salmon recipe, the marinade also doubles up as the dressing. The baked Greek salmon is a mouthful of all the marinated flavours along with the colourful topping giving you a flavour sensation of every ingredient. Your taste buds with dance along with the salmon, olives, lemon, herbs, feta and tomatoes.
The best thing about this Greek salmon recipe is that it is a vegetable packed dish. Serve over a bed of lettuce and you have a complete meal on a plate. I found it an easy recipe to make as I was baking other dishes that day. It’s not often a main dish for the Chief Taster can be quickly put together whilst I’m baking other treats. He devoured it with relish and it’s now on the request list for his lunch. I bake this for his dinner and leftovers are for the next day’s lunch. There’s nothing better than a streamlined kitchen!
GREEK SALMON COOKING TIPS
- As well as baking this Greek salmon recipe, you can pan fry the salmon fillets for a firmer and crispier result. I have cooked this with both methods and each time they were delicious. If you are pan frying the salmon, spoon a bit of the marinade over it as it cooks to keep the salmon moist. Placing a lid over the salmon during cooking helps to keep the moisture in. And helps with the fishy smell in the kitchen!
- Grilling the salmon works as well as baking or frying.
- Cooking the salmon with its skin on helps keep it from falling apart and the skin can be removed once cooked if you don’t wish to eat it.
- Serving on a bed of lettuce is entirely optional. The salmon could be served with the topping with a side of green vegetables.
- The red onion could be replaced with sliced spring onions.
OTHER SALMON RECIPES TO ENJOY:
Greek Salad
Ingredients
- 2 salmon fillets skin removed optional
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Marinade
- 2 tablespoons olive oil
- 2 garlic cloves finely chopped
- 1 tablespoon basil, fresh chopped
- 1 tablespoon oregano
- 1 teaspoon thyme
- 1 tablespoon lemon juice
Topping
- 2 oz Feta cheese crumbled
- 10 cherry tomatoes slice in half
- 10 black olives pitted and sliced in half
- 1/2 red onion finely chopped
- 1 tablespoon basil, fresh chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a bowl mix the marinade ingredients.
- Season the salmon fillets with the salt and pepper.
- Place the salmon in a sealable container and pour 2/3rds of the marinade over them. Place the salmon in the fridge for 30 minutes and set the remaining marinade aside.
- Preheat the oven to 200C/400F degrees
- Remove the salmon from the fridge and the container. Place on a parchment paper lined baking tray and bake for 20-25 minutes until the salmon is firm to the touch when you press the centre.
- Let the salmon rest for a couple of minutes.
- Mix the toppings in a bowl together and stir well. Season with the salt and pepper.
- Serve the salmon on a bed of lettuce and spoon the topping mixture over the salmon. Drizzle the remaining marinade over the salmon and topping.
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