Description
This Baked Salmon with Greek Salsa is a flavorful and healthy dish perfect for a quick dinner. Tender salmon filets are baked to perfection and topped with a vibrant salsa made from fresh tomatoes, cucumbers, kalamata olives, red onion, and feta cheese, flavored with dill and fresh parsley. The lemon wedges add a zesty finish, making this recipe both light and satisfying.
Ingredients
Salmon
- 1 Pound salmon filets (skinless or skin-on, about 1-inch thick)
- 1½ Tablespoons olive oil
- 1 Teaspoon salt
- 1 Teaspoon black pepper
Greek Salsa
- ½ Cup grape tomatoes (sliced)
- ½ Cup English cucumber (diced)
- 1 Teaspoon dried dill
- ¼ Cup kalamata olives (pitted and sliced)
- 1 small red onion (peeled and diced)
- ⅓ Cup feta cheese (crumbled)
- 1 Tablespoon fresh parsley (chopped)
To Serve
- 4 Wedges lemon
Instructions
- Preheat: Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper or foil for easy cleanup.
- Prepare Salmon: Pat the salmon filets dry with paper towels to remove excess moisture, then place them skin-side down on the prepared sheet pan.
- Season Salmon: Brush the salmon with 1 tablespoon of olive oil, then season evenly with ½ teaspoon salt and ½ teaspoon black pepper for balanced flavor.
- Bake Salmon: Bake the salmon uncovered in the preheated oven for about 15 minutes, or until the fish is opaque, cooked through, and reaches an internal temperature of 145°F (63°C).
- Make Greek Salsa: While the salmon bakes, combine the sliced grape tomatoes, diced cucumber, dried dill, sliced kalamata olives, diced red onion, and crumbled feta cheese in a large mixing bowl. Gently toss to mix all ingredients without crushing them.
- Serve: Plate the baked salmon and generously top with the Greek salsa. Garnish with fresh parsley and serve alongside lemon wedges for squeezing over the top.
Notes
- For crispy skin, leave the skin on the salmon and ensure it is patted fully dry before baking.
- Salsa can be made ahead and refrigerated; add fresh parsley just before serving for brightness.
- Adjust seasoning and dill quantity to taste, especially if using fresh dill instead of dried.
- If you prefer, substitute grape tomatoes with cherry tomatoes.
- Watch the salmon closely near the end of baking to avoid overcooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
