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salmon in a cast iron skillet with tomatoes and kalamata olives
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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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 525kcal
Author Tawnie Graham of Kroll's Korner

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

Dressing

US Customary - Metric

Instructions

For the salmon:

  • Preheat the oven to 400°F. Combine the seasonings for the salmon in a small bowl.
    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
  • 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. To air fry: prepare normally with the seasonings, then spray a little olive oil on the tops of the salmon. Air fry at 400°F for 8-10 minutes or until salmon is cooked and flaky. You may need to air fry in batches.

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.

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