Greek Salmon Recipe with Tomatoes, Olives and Lemon

Greek salmon filets on a bed of cherry tomatoes, olives, onion, and lemon.

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Greek Salmon Recipe with Tomatoes, Olives and Lemon

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Greek, Mediterranean

Servings: Servings

Author: Luay Ghafari

Cost: $25

Ingredients

For the Salmon

1½ lbs Salmon filets - 4 six-ounce pieces
2 tbsp Extra virgin olive oil
4 Garlic cloves (grated or minced)
2 tsp Dried oregano
1 tsp Kosher salt
½ tsp Black pepper
½ tsp Sweet paprika - Smoked paprika can be used
1 tbsp Lemon zest - From 1 lemon
2 tbsp 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 tbsp Extra virgin olive oil

To Finish

½ cup Feta cheese (crumbled)
2 tbsp Fresh parsley (chopped)
3 tbsp 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 tbsp Extra virgin olive oil, 4 Garlic cloves (grated or minced), 2 tsp Dried oregano, 1 tsp Kosher salt, ½ tsp Black pepper, ½ tsp Sweet paprika, 1 tbsp Lemon zest, and 2 tbsp 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 9x13-inch baking dish (you can also use a rimmed sheet pan). Drizzle with 1 tbsp 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 tbsp Fresh parsley (chopped), and 3 tbsp Fresh dill (chopped). Serve immediately with Lemon wedges and plenty of the roasted tomatoes, olives, and flavorful pan juices.

Notes

Refer to the post above if you need step-by-step recipe photos.

Key Ingredient 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.

Tips for Success:

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