Easy Mediterranean Salmon with Olive-Feta Topping (Print version)
Juicy baked salmon topped with a fresh olive-feta mix of tomatoes, herbs, capers, and lemon for a fast Mediterranean dinner.
# Ingredients:
For the salmon
01 -
4 salmon fillets, about 6 oz (170 g) each
02 -
1 tablespoon extra-virgin olive oil
03 -
1 tablespoon fresh lemon juice
04 -
2 garlic cloves, minced
05 -
1 teaspoon dried oregano
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
08 -
1 lemon, thinly sliced, optional for the pan
For the olive-feta topping
09 -
3/4 cup (110 g) cherry tomatoes, quartered
10 -
1/2 cup (70 g) pitted Kalamata olives, chopped
11 -
1/2 cup (75 g) crumbled feta cheese
12 -
2 tablespoons finely chopped red onion
13 -
1 tablespoon capers, drained
14 -
2 tablespoons chopped fresh parsley
15 -
1 tablespoon chopped fresh dill
16 -
1 teaspoon lemon zest
17 -
1 tablespoon fresh lemon juice
18 -
1 tablespoon extra-virgin olive oil
19 -
Black pepper to taste
# Instructions:
01 -
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and place lemon slices on the sheet if using.
02 -
Pat the salmon dry. Place it on the baking sheet and rub with olive oil, lemon juice, garlic, oregano, salt, and pepper.
03 -
Bake for 10-14 minutes, depending on thickness, until the fish flakes at the edges and the thickest part reaches your preferred doneness.
04 -
While the salmon bakes, stir together the tomatoes, olives, feta, red onion, capers, parsley, dill, lemon zest, lemon juice, olive oil, and black pepper.
05 -
Let the salmon rest for 3 minutes. Spoon the olive-feta topping over the warm fillets and serve with extra lemon if desired.
# Good to know:
01 -
Best served right after the topping is added.
02 -
Use center-cut salmon fillets for the most even cooking.
03 -
Keep the topping separate if preparing leftovers for lunch.