Mediterranean Salmon
- Sally Rychlak
- Apr 2
- 1 min read
Updated: Apr 18
This recipe has become a favorite of ours because it is fresh, healthy, high-protein, and tastes like it took a lot of effort when it only involves some chopping and throwing into a baking dish.
This is great for a dinner for two, or we will have one filet for dinner and pack the other for lunch the next day.
You will love how fresh and colorful this recipe is, and I always feel great afterwards.
You can serve this with quinoa or cous cous, but I find that the variety of veggies leaves little to be desired.
1
Tips
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Preheat your oven to 400°F
2
After preparing/chopping all the vegetables (bell pepper, red onion, tomatoes, and olives), place into a large baking dish.
3
Drizzle 1 tablespoon of olive oil over the vegetables. Add minced garlic, a pinch of salt, pepper, and dried oregano (optional). Toss the vegetables to coat them evenly in the oil and seasonings.
4
Pat the salmon filets dry with a paper towel and place them on top of the vegetables in the baking dish. Drizzle the remaining 1 tablespoon of olive oil over the salmon. Squeeze fresh lemon juice over the filets, then season the salmon with salt, pepper, and dill.
5
Place the baking dish in the preheated oven and bake for 20-25 minutes, depending on the thickness of the salmon. The salmon should have an internal temp of 145°F.
6
About 5 minutes before the salmon is done baking, sprinkle the crumbled or cubed feta cheese evenly over the vegetables and salmon. Continue baking until the salmon is cooked through and the feta is slightly melted and golden.
7
Once the salmon is cooked through and the vegetables are tender, remove the dish from the oven. Garnish with additional fresh dill and serve immediately.
Instructions
• 2 salmon filets
• 1 chopped bell pepper (any color)
• 1/2 chopped red onion
• 1/2 cup feta cheese
• 1 cup baby tomatoes
2 T chopped fresh dill
2 T olive oil
1 T lemon juice
2 minced garlic cloves
salt and pepper to taste
• Optional: 1 teaspoon dried oregano or Mediterranean seasoning blend
Ingredients
Mediterranean Salmon
Sally Rychlak
Mediterranean baked salmon with roasted vegetables
Servings :
2 servings
Calories:
Prep Time
15 min
Cooking Time
25 min
Rest Time
5 min
Total Time
50 min
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