Mediterranean Salmon
This Mediterranean Salmon is a flavorful, easy weeknight dinner that brings together the best of Greek ingredients. Oven-baked salmon is topped with olives, tomatoes, red onion, fresh herbs, feta, and more and is served over lemon orzo for a bright and simple meal.
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Makes: 4 servings
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Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 cup cherry or grape tomatoes halved or quartered
- ½ cup Greek olives (I like a kalamata and green olive mix)
- ¼ cup diced red onion
- 1 tablespoon minced garlic (from about 3 cloves)
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
- 3 tablespoon extra-virgin olive oil divided
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- ¼ cup crumbled feta cheese
- 2 tablespoon pine nuts lightly toasted
Lemon Orzo
- 1 ½ tablespoon unsalted butter
- 1 ½ cup dry orzo
- 3 cups low-sodium vegetable broth or lightly salted water (can also use low-sodium chicken broth)
- 1 ½ teaspoon lemon zest
- 2 tablespoon freshly squeezed lemon jucie
- 2 tablespoon chopped parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a medium bowl, combine tomatoes, olives, red onion, garlic, basil, parsley, dill, 2 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Toss to combine.
- Place salmon fillets on a lined baking sheet. Drizzle fillets with remaining 1 tablespoon olive oil, lemon zest, and lemon juice. Sprinkle salt and pepper over each fillet.
- Top each salmon fillet with the prepared tomato and olive mixture.
- Place salmon in oven and roast for 10-15 minutes, until the it's cooked through and flakes easily with a fork (roasting time will depend on how thick your salmon is). When it's just a few minutes from done, remove from oven, top with crumbled feta cheese and toasted pine nuts and place back in the oven to finish.
- Serve salmon over lemon orzo (recipe below) or with rice, roasted potatoes, or the vegetable of your choice.
Lemon Orzo
- In a medium saucepan or skillet over medium-low heat, melt butter.
- Add orzo and stir to coat in butter. Let cook for about 3 minutes, until orzo is lightly toasted.
- Add vegetable broth or lightly salted water and bring to a boil.
- Once boiling, reduce heat to low, cover saucepan, and let orzo simmer until all liquid is absorbed, about 15 minutes. Be sure to stir occasionally to prevent the orzo from sticking to the pan.
- When done, lightly fluff orzo with fork or spoon and stir in lemon zest, lemon juice, parsley, and salt and pepper.
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