This Greek Salmon with Tomatoes, Olives and Lemon is an easy, vibrant, delicious and comforting Mediterranean-inspired dinner recipe that you’ll have on repeat. Tender salmon fillets are baked alongside juicy cherry tomatoes, briny Kalamata olives, sweet red onion, and lemon slices. The whole thing is ready in under 30 minutes.
A simple recipe that’s perfect for busy weeknights or even for a special occasion. All you need is one of my Salad Recipes or Mediterranean Sides to complete the meal. I’ve included pairing and menu ideas below.
Greek Salmon: Recipe at a Glance
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 People
Calories*
451 kcal
Difficulty
Easy
Main Ingredients
Salmon filets, olive oil, lemon, paprika, cherry tomatoes, red onion, olives, feta, and fresh herbs.
Technique
Seasoning salmon filets, baking seasoned salmon filets with vegetables, and garnishing with cheese and herbs.
*Calories are estimated
Table of Contents
Why This Recipe Works
- It’s incredibly easy to make. Everything cooks together in one baking dish, making prep and cleanup wonderfully simple.
- It’s perfect any time of year. Bright lemons, juicy tomatoes, and Mediterranean herbs make this a fresh meal for summer, while the oven-baked preparation keeps it cozy enough for cooler months. An easy high-protein weeknight dinner that also works for meal prep.
- Tested and Reliable: Groceries are expensive! All my Main Dish recipes are tested by me, my team or recipe testers before posting.
Ingredients
This is a very straightforward recipe that comes together quickly with simple ingredients. A perfect weeknight meal. Here’s what you will need:
- Salmon Fillets: Fresh salmon is the star of the recipe. Atlantic or sockeye salmon both work well. Skin-on or skinless both work well. I like to purchase a large filet from Costco or the fishmonger and cut the portions out myself. But you can totally just buy pre-portioned filets. Also try my Mediterranean Baked Salmon with Paprika and Garlic, Grilled Salmon Kabobs, Honey Harissa Salmon and Mediterranean Salmon Salad with Crispy Capers.
- Dried Oregano: A classic Greek herb that brings authentic Mediterranean flavor. Dried thyme may be substituted. But if you don’t have dried oregano, I highly recommend buying some. It’s very versatile and many of my Mediterranean Diet Recipes call for it.
- Sweet Paprika: Provides subtle sweetness and beautiful color. Smoked paprika works for a deeper flavor.
- Lemon: Both zest and juice brighten the marinade, while sliced lemon roasts alongside the salmon.
- Olives: I personally prefer Kalamata olives in this recipe and they are more authentic for a Greek-style recipe. I use whole, pitted olives because they will stay whole and add texture to the dish. I do a similar thing in my Baked Cod in Puttanesca Sauce.
- Greek Feta Cheese: Look for block feta in brine for the best flavor and texture, but pre-crumbled will do in a pinch. I am a big fan of feta and use it in some of my recipes: Greek Lentil Salad, Grilled Corn Peach Salad, Watermelon Cucumber Feta Salad, Cucumber Radish Feta Salad and Cucumber Chickpea Feta Salad.
- Fresh Herbs: We’re using both fresh parsley and fresh dill in this recipe. If you only have one, don’t stress out. You can leave the other out. As long as you add some fresh herb element to finish the dish, you should be good to go.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Greek Salmon Recipe
Step 1. Preheat the Oven and Season the Salmon. Preheat your oven to 425°F (220°C). Pat the salmon fillets dry with paper towels. In a small bowl, combine the extra virgin olive oil, garlic, oregano, kosher salt, black pepper, paprika, lemon zest, and fresh lemon juice. Brush or rub the mixture evenly over both sides of the salmon.
Step 2. Build the Baking Dish. Add the cherry tomatoes, Kalamata olives, sliced red onion, and lemon slices to a 9×13-inch baking dish (you can also use a rimmed sheet pan). Drizzle with olive oil and toss everything together.
Step 3. Add Salmon. Nestle the salmon fillets into the vegetables, arranging everything in an even layer.
Step 4. Bake. Bake in the hot oven for 18 to 22 minutes, depending on the thickness of the fillets, until the salmon flakes easily with a fork or reaches an internal temperature of 125–130°F (52–54°C) for medium or 140–145°F (60–63°C) for fully cooked salmon. The tomatoes should begin to burst and release their juices, creating a flavorful sauce in the bottom of the baking dish. For additional color, switch the oven to broil for the final 1 to 2 minutes, watching carefully to prevent burning.
Step 5. Garnish and Serve. Remove from the oven and sprinkle with crumbled feta, chopped parsley, and fresh dill. Serve immediately with fresh lemon wedges and plenty of the roasted tomatoes, olives, and flavorful pan juices.
Pairing and Menu Ideas
This Greek salmon is wonderfully versatile and pairs with all kinds of Mediterranean-inspired sides. Try it with my Middle Eastern Rice Pilaf, Saffron Rice, Vermicelli Rice, Spanakorizo (Greek Spinach Rice), or with my Batata Harra (spicy Lebanese potatoes) or Garlic Rosemary Roasted Potatoes. You can also serve it with my garlic mashed potatoes.
I also recommend serving it with a salad. My Jerusalem salad (chopped salad), Maroulosalata (Greek Lettuce Salad), Traditional Greek Salad (Horiatiki) or Lebanese Fattoush work really well.
For a heartier salad, serve this fish with one of my bean or pasta salads. Try it with my Greek Lentil Salad, Greek Butter Bean Salad, Mediterranean Lentil Salad, Kale Chickpea Salad or my Mediterranean Pasta Salad.
Expert Tips
- Pat the salmon dry before seasoning so the marinade adheres better and the fish roasts instead of steaming.
- Use salmon fillets that are similar in thickness so they cook evenly. Center-cut pieces are ideal.
- Don’t overcook the salmon. It’s best when it’s still moist and tender in the center. If using thicker salmon fillets, check the internal temperature with an instant-read thermometer rather than relying solely on baking time.
- Allow the tomatoes to burst naturally while roasting. They create a delicious sauce that coats the salmon. I don’t recommend cutting them before adding them to the dish. Leave them whole and they will burst on their own.
- Let the salmon rest for 3–5 minutes before serving. This allows the juices to redistribute and keeps the fish moist.
- Other Fun Additions: red pepper flakes, capers, sliced shallots, anchovies or even artichoke hearts.
Greek Salmon Recipe FAQs
You can prepare the marinade and assemble the vegetables in the baking dish several hours ahead of time. Store everything covered in the refrigerator, then add the salmon just before baking for the freshest results.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a 300°F oven until warmed through, or microwave at reduced power in short intervals to avoid drying out the salmon.
Yes, this is possible, but I do not really recommend it. I prefer only making enough for a given occasion. In any case, to freeze, allow everything to cool completely before freezing in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The tomatoes will soften after freezing, but the flavor will remain delicious.
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Greek Salmon Recipe with Tomatoes, Olives and Lemon
Ingredients
For the Salmon
- 1½ lbs Salmon filets – 4 six-ounce pieces
- 2 tablespoon Extra virgin olive oil
- 4 Garlic cloves (grated or minced)
- 2 teaspoon Dried oregano
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- ½ teaspoon Sweet paprika – Smoked paprika can be used
- 1 tablespoon Lemon zest – From 1 lemon
- 2 tablespoon Lemon juice – From 1 lemon
For the Baking Dish
- 2 cups Cherry tomatoes
- ¾ cup Kalamata olives (pitted)
- ½ Red onion (thinly sliced)
- 1 Lemon (thinly sliced)
- 1 tablespoon Extra virgin olive oil
To Finish
- ½ cup Feta cheese (crumbled)
- 2 tablespoon Fresh parsley (chopped)
- 3 tablespoon Fresh dill (chopped)
- Lemon wedges
Instructions
- Preheat the Oven and Season the Salmon. Preheat your oven to 425°F (220°C). Pat 1½ lbs Salmon filets dry with paper towels. In a small bowl, combine 2 tablespoon Extra virgin olive oil, 4 Garlic cloves (grated or minced), 2 teaspoon Dried oregano, 1 teaspoon Kosher salt, ½ teaspoon Black pepper, ½ teaspoon Sweet paprika, 1 tablespoon Lemon zest, and 2 tablespoon Lemon juice. Brush or rub the mixture evenly over both sides of the salmon.
- Build the Baking Dish. Add 2 cups Cherry tomatoes, ¾ cup Kalamata olives (pitted), ½ Red onion (thinly sliced), and 1 Lemon (thinly sliced) to a 9×13-inch baking dish (you can also use a rimmed sheet pan). Drizzle with 1 tablespoon Extra virgin olive oil and toss everything together.
- Add Salmon. Nestle the salmon fillets into the vegetables, arranging everything in an even layer.
- Bake. Bake in the hot oven for 18 to 22 minutes, depending on the thickness of the fillets, until the salmon flakes easily with a fork or reaches an internal temperature of 125–130°F (52–54°C) for medium or 140–145°F (60–63°C) for fully cooked salmon. The tomatoes should begin to burst and release their juices, creating a flavorful sauce in the bottom of the baking dish. For additional color, switch the oven to broil for the final 1 to 2 minutes, watching carefully to prevent burning.
- Garnish and Serve. Remove from the oven and sprinkle with ½ cup Feta cheese (crumbled), 2 tablespoon Fresh parsley (chopped), and 3 tablespoon Fresh dill (chopped). Serve immediately with Lemon wedges and plenty of the roasted tomatoes, olives, and flavorful pan juices.
Notes
- Salmon Fillets: Fresh salmon is the star of the recipe. Atlantic or sockeye salmon both work well. Skin-on or skinless both work well. I like to purchase a large filet from Costco or the fishmonger and cut the portions out myself. But you can totally just buy pre-portioned filets.
- Dried Oregano: A classic Greek herb that brings authentic Mediterranean flavor. Dried thyme may be substituted.
- Sweet Paprika: Provides subtle sweetness and beautiful color. Smoked paprika works for a deeper flavor.
- Olives: I personally prefer Kalamata olives in this recipe and they are more authentic for a Greek-style recipe. I use whole, pitted olives because they will stay whole and add texture to the dish.
- Greek Feta Cheese: Look for block feta in brine for the best flavor and texture, but pre-crumbled will do in a pinch. I am a big fan of feta and use it in some of my recipes: Greek Lentil Salad, Grilled Corn Peach Salad, Watermelon Cucumber Feta Salad, Cucumber Radish Feta Salad and Cucumber Chickpea Feta Salad.
- Pat the salmon dry before seasoning so the marinade adheres better and the fish roasts instead of steaming.
- Use salmon fillets that are similar in thickness so they cook evenly. Center-cut pieces are ideal.
- Don’t overcook the salmon. It’s best when it’s still moist and tender in the center. If using thicker salmon fillets, check the internal temperature with an instant-read thermometer rather than relying solely on baking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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