Mediterranean Salmon

This Mediterranean Salmon needs to be on your menu this summer! It’s full of fresh and vibrant flavors, and gets doused in a Greek dressing after it bakes making it ultra-tender and flakey!

I’m back with another salmon recipes because

1. It’s delicious and nutrient-dense and cmon look how beautiful it is!
2. Do I really have to have a reason!? 😋

I’ve got this sheet pan salmon with homemade pesto here on KK too and it’s another healthy dinner that’s full of flavor, quick and easy!

If you’re in a dinner rut, this Mediterranean salmon will get you out of it FOR SURE. It’s honestly easy enough for a weeknight dinner but impressive to serve to dinner guests as well. We might be biased, but this is a keeper recipe!

Ingredient Notes

• Salmon: Choose your salmon fillets that are firm with brightly colored flesh. Frozen salmon works too, thaw completely before cooking.
• Seasonings: for seasoning the salmon you’ll need dried oregano, dried basil, dried parsley, onion powder, garlic powder, salt and pepper.
• For the Mediterranean salad: The couscous salad is SO refreshing and easy to make. I used my Mediterranean Orzo Salad recipe and used pearl couscous instead of the orzo. You can also use quinoa if you prefer a grain free option.
• Greek dressing: We’re obsessed with this dressing. You’ll add ~1 cup to the couscous salad, and reserve the remaining to spoon on top of the salmon after you pull them out of the oven. The dressing creates a tender, flakey salmon that you crave. YES to the PLEASE!

Step by Step Directions:

Baked salmon is seriously so easy, takes 30 minutes or less to make everything and dinner is served!

1. Combine the seasonings for the salmon in a small bowl.
2. Pat the un-seasoned salmon fillets dry with a paper towel to draw out excess moisture. This helps prevent the fish from becoming mushy or tough.
3. Add about 1 tsp. of seasoning to each piece of salmon. Add more or less based on preference and gently pat into the salmon.
4. Place salmon into an oiled cast iron skillet. Place lemon slices around salmon.
5. Bake for ~12-15 minutes or until salmon reaches an internal temperature of 145°F
6. Make the Mediterranean Salad and Greek dressing while salmon bakes. Reserve a little bit of the Greek dressing to pour on the salmon.
7. Make the salmon topping: combine kalamata olives, tomatoes, feta cheese, mint, parsley, olive oil salt and pepper together.
8. Spoon reserved dressing over salmon. Top with kalamata/tomato mixture and enjoy!

Expert Tips

• You can also pan sear the salmon, or broil the salmon. For pan searing, add butter or olive oil to a nonstick skillet, and cook for about 3-4 minutes on each side. For broiling, heat oven to high broil and cook salmon for 8 minutes.
• Be careful not to overcook the salmon. Salmon with an internal temperature of 145°F is considered safe to consume. The salmon should flake easily with a fork.
• Serve the salmon with grilled or roasted veggies, the Mediterranean salad or anything your heart desires!

FAQ

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Mediterranean Salmon

This Mediterranean Salmon needs to be on your menu this summer! It's full of fresh and vibrant flavors, and gets doused in a Greek dressing after it bakes making it ultra-tender and flakey!

5 from 8 reviews

Print Recipe Pin Recipe Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories: 525kcal

Author: Tawnie Graham of Kroll’s Korner

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Ingredients

For the salmon

• ▢ 4, 7 oz. salmon fillets
• ▢ 1 lemon, sliced
• ▢ 2 tsp. garlic powder
• ▢ 2 tsp. dried basil
• ▢ 2 tsp. dried oregano
• ▢ 1 tsp. dried parsley
• ▢ 1/2 tsp. onion powder
• ▢ 1/2 tsp. kosher salt
• ▢ 1/4 tsp. pepper

For the salmon topper

• ▢ 1/2 cup kalamata olives
• ▢ 1/2 cup diced tomatoes, such as cherry tomatoes
• ▢ 1/3 cup feta cheese
• ▢ 1 Tbsp. fresh parsley, chopped
• ▢ 1 Tbsp. fresh mint, chopped
• ▢ 1 Tbsp. olive oil
• ▢ salt and pepper to taste

Mediterranean Salad

• ▢ Mediterranean Salad

Dressing

• ▢ Mediterranean Vinaigrette Dressing

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Instructions

For the salmon:

• Preheat the oven to 400°F. Combine the seasonings for the salmon in a small bowl.
• Pat the un-seasoned salmon fillets dry with a paper towel to draw out excess moisture.
• Sprinkle about 1 tsp. of seasoning on top each piece of salmon. Add more or less based on preference and gently press seasoning into the salmon.
• Place salmon into an oiled cast iron skillet. Place lemon slices around salmon.
• Bake for ~12-15 minutes or until salmon reaches an internal temperature of 145°F

For the Mediterranean Couscous Salad

• Make the mediterranean vinaigrette dressing. Reserve about 1/2 cup and use the rest for the salad. In a large bowl, mix the cooked and cooled pearl couscous with all of the veggies. Add the dressing and stir to combine.

For the salmon topper

• In a small bowl, combine all ingredients.
• Once the salmon is done, spoon the remaining dressing over the salmon to add some moisture in to the salmon. Place a spoonful of the kalamata/olive mixture on top of each salmon prior to serving and serve with couscous salad. Enjoy!!

Video

Notes

Cooked salmon will last in the fridge for up to 3 days.

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1salmon filet (no salad) | Calories: 525kcal | Carbohydrates: 6g | Protein: 43g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 653mg | Potassium: 178mg | Fiber: 2g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 7mg | Calcium: 151mg | Iron: 3mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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