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!
Pat the un-seasoned salmon fillets dry with a paper towel to draw out excess moisture.
4, 7 oz. salmon fillets
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.
1 lemon, sliced
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.
Mediterranean Vinaigrette Dressing
For the salmon topper
In a small bowl, combine all ingredients.
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
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!!
Mediterranean Salad
Video
Notes
Cooked salmon will last in the fridge for up to 3 days.