Mediterranean Salmon

salmon in a cast iron skillet with tomatoes and kalamata olives

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

Cook Time 15

Total Time 30

Servings 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

Mediterranean Salad

Dressing

Mediterranean Vinaigrette 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

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