Baked Salmon with Greek Salsa
Make this 30-minute baked salmon with Greek salsa recipe for a fresh and simple quick meal that is oh-so-satisfying.
Servings: 4
Ingredients
For the Salmon:
- 1 Pound salmon filets skinless or skin-on, about 1-inch thick
- 1½ Tablespoons olive oil
- 1 Teaspoon salt
- 1 Teaspoon black pepper
For the Greek Salsa:
- ½ Cup grape tomatoes sliced
- ½ Cup English cucumber diced
- 1 Teaspoon dried dill
- ¼ Cup kalamata olives pitted and sliced
- 1 red onion small, peeled and diced
- ⅓ Cup feta cheese crumbled
- 4 Wedges lemon for serving
- 1 Tablespoon parsley fresh chopped, for garnish
Instructions
- Preheat oven to 425 degrees F. Line a sheet pan with parchment paper or foil.
- Pat dry the salmon with paper towels and place skin side down on the sheet pan.
- Brush 1 tablespoon of olive oil on the salmon and season with ½ teaspoon salt, and ½ teaspoon black pepper.
- Bake the salmon, uncovered, until it's opaque and cooked through and its internal temperature reaches 145 degrees F, about 15 minutes.
- Combine tomatoes, cucumbers, dill, olives, red onion, and feta cheese in a large mixing bowl. Gently toss everything together.
- Serve salmon on a large plate or platter topped with Greek salsa, lemon wedges, and fresh parsley.
Notes
Skin-on salmon trick: If you use skin-on salmon, always cook it skin side down to prevent it from sticking to the sheet pan.
Best results for frozen salmon: Increase the cooking time if using frozen fish. Start with 20 minutes. Always use an instant-read thermometer to ensure proper cooking to 145°F.
Batch cooking: You could make a large batch of cooked salmon on Sunday and eat it throughout the week for lunch or dinner. It could be served with Greek salsa or flaked salmon and used for tacos, salads, and more.
Best results for frozen salmon: Increase the cooking time if using frozen fish. Start with 20 minutes. Always use an instant-read thermometer to ensure proper cooking to 145°F.
Batch cooking: You could make a large batch of cooked salmon on Sunday and eat it throughout the week for lunch or dinner. It could be served with Greek salsa or flaked salmon and used for tacos, salads, and more.
Nutrition
Calories: 272kcal | Carbohydrates: 5g | Protein: 25g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 73mg | Sodium: 909mg | Potassium: 692mg | Fiber: 1g | Sugar: 2g | Vitamin A: 402IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 1mg
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