Baked Salmon with Greek Salsa

March 24, 2019

Baked Salmon with Greek Salsa

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Baked Salmon with Greek Salsa

Salmon is such a versatile fish to work with.  Excellent pan fried, BBQ’d and baked and it works with so many different flavours.  Of all the preparation methods, I like baking in the oven the best.  Baked Salmon with Greek Salsa is marinated and baked, then topped with a delicious fresh Greek Salsa.

  •  Fast
  • Easy clean up,
  • Low maintenance

Add this dish into your weekly meal prep, as both the marinade and the salsa can be made a few days ahead and then store them on the fridge.  Excellent for a weeknight meal that takes under 30 minutes for the family, but also great for company.    I love dishes that are low maintenance but elegant enough to serve to company!  I won’t tell, if you don’t!  Pin it now so you can find it when you need it!

How do I prep Salmon Ahead?

  • Prepare the marinade
  • Refrigerate 30 minutes, or up to 2 days
  • Bake in the oven on a sheet pan

First prepare your marinade, in this case I’m using a simple flavour profile that will make it nice and moist, but won’t over power the gentle salmon flavour.   It’s got classic Greek flavours, with a twist of added honey which adds a touch of sweetness that balances the olive oil and lemon.  It also makes the salmon have a nice slightly glazed top once it’s baked.

 

In a medium bowl combine olive oil and lemon juice

 

Adding lemon zest to olive oil and lemon juice in a glass mixing bowl
Add lemon zest

 

Pour in honey

 

Add chopped fresh oregano

 

Add shallots

 

Whisk well to combine

 

Pour marinade over salmon
Pour marinade over top of salmon fillets

I don’t recommend cooking salmon ahead of time and then re-heating, it can easily dry out and become fishy in taste.

 

 

Greek Roasted Salmon Vinaigrette

Baked Salmon with Greek Salsa

Print Pin Rate
Course: Main Course
Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 people

Ingredients

MARINADE & DRESSING

  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest
  • 2 cloves garlic minced
  • 2 Tbsp honey
  • 1 tsp fresh oregano chopped
  • 2 shallots finely diced
  • Freshly ground black pepper to taste
  • Sea salt to taste

GREEK SALSA

  • 1 cup Roma tomatoes diced
  • 1/4 c. Kalamata olives coarsely chopped
  • 2 Tbsp capers rinsed and chopped
  • 1/4 c. English cucumber seeded and diced
  • 1/2 red onion finely diced
  • 2 Tbsp fresh dill chopped
  • 1 cup feta cheese crumbled

Salmon

  • 24 oz side of salmon cut into 8 filets
  • Freshly ground black pepper

Instructions

Marinade and Dressing:

  • In a large bowl, whisk together olive oil, lemon juice, zest, honey, garlic, oregano, and shallots. Season with salt and pepper to taste. Set aside.
  • Salmon:
  • Slice side of salmon into 8 filets. Place in a baking dish and pour half of the marinade over top of salmon, turning to coat all side.

Salsa:

  • In a medium bowl with a lid combine tomatoes, olives, capers, cucumbers, chopped red onion, dill. and feta cheese,. Pour in remaining 1/2 of the marinade/dressing and toss to combine. Place in fridge for up to 3 days until ready to serve.

To Prepare:

  • Preheat oven to 425°. Place rack in middle of oven.
  • Bake until opaque and flaky, 18 to 20 minutes.
  • Place Greek Salsa on top of roasted salmon.

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