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Mediterranean salmon fillets topped with avocado, tomato, olives, and feta arranged on a blue-and-white serving platter.
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Mediterranean Salmon

This Mediterranean Salmon needs to be on your menu this summer! Featuring perfectly baked salmon fillets topped with a fresh mixture of avocado, tomatoes, Kalamata olives, feta, and herbs, it's ready in about 30 minutes, and is a healthy, protein-packed dinner loaded with bright Mediterranean flavors.
Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 487kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the salmon:

  • 4 salmon fillets*, thawed, skin off
  • 2 Tbsp. unsalted butter, melted (or olive oil)
  • 1 tsp. garlic powder
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 1/2 tsp. onion powder
  • kosher salt and freshly ground black pepper, to taste
  • lemon wedges, for serving

For the salmon topper:

  • 1-2 avocado, diced
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup tomatoes, diced
  • 1/3 cup feta cheese
  • 1 Tbsp. fresh parsley, chopped
  • 1 Tbsp. fresh mint, chopped
  • 1 Tbsp. olive oil
  • salt and pepper, to taste
US Customary - Metric

Instructions

  • Preheat and prep: Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or foil, or lightly grease a 9x13-inch oven-safe baking dish with olive oil.
  • Mix the seasonings: In a small bowl, mix all the seasonings.
    1 tsp. garlic powder, 1 tsp. dried basil, 1 tsp. dried oregano, 1/2 tsp. dried parsley, 1/2 tsp. onion powder, kosher salt and freshly ground black pepper
  • Prepare the salmon: Pat it dry with paper towels and place it on the baking sheet or baking dish. Drizzle butter or olive oil over the salmon, and then sprinkle the spice mixture on top. Then I like to rub it into the salmon a bit.
    2 Tbsp. unsalted butter, 4 salmon fillets*
    Raw salmon fillets seasoned with herbs, onion powder, salt, and pepper arranged on a parchment-lined baking sheet.
  • Bake: Bake the salmon for ~15 minutes, or until it reaches an internal temperature of 145°F. Start Timer Most chefs would argue that the 130 °- 135°F range is best. Use your best judgment and note that the temperature will rise more as it finishes cooking when you pull it out of the oven. Also, feel free to broil the last few minutes of baking for a slightly caramelized finish.
    Cooked Mediterranean salmon fillets baked until golden and flaky on a parchment-lined baking sheet.
  • Salmon topper: While the oven bakes, combine all ingredients in a bowl for the salmon topper. Taste and adjust seasonings as desired.
    1-2 avocado, 1/2 cup kalamata olives, 1/2 cup tomatoes, 1/3 cup feta cheese, 1 Tbsp. fresh parsley, 1 Tbsp. fresh mint, 1 Tbsp. olive oil, salt and pepper
    Step-by-step collage showing avocado, tomato, olive, and herb mixture before and after adding crumbled feta cheese.
  • Finish and serve: Finish the salmon with a squeeze of lemon on top and the salmon topper, and serve with your favorite sides (I like this Mediterranean Pasta Salad or this Cucumber Tomato Salad for something a little lighter).
    lemon wedges
    Mediterranean salmon topped with avocado tomato olive salsa served on a plate next to couscous salad and a jar of vinaigrette.

Video

Notes

  • *Each fillet should be ~6 oz each
  • Store cooked salmon in the fridge in an airtight container for up to 3 days

Nutrition

Serving: 1salmon filet (no salad) | Calories: 487kcal | Carbohydrates: 10g | Protein: 38g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 494mg | Potassium: 1265mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1111IU | Vitamin C: 15mg | Calcium: 172mg | Iron: 4mg