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Mediterranean Salmon

Mediterranean salmon bakes in one dish with cherry tomatoes, Kalamata olives, red onion, and oregano. The vegetables soften in the oven, and lemon juice and crumbled feta finish the savory topping.
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Prep Time 10 minutes
Cook Time 16 minutes
resting 2 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the topping
  • 1 pint cherry tomatoes
  • 0.5 cup Kalamata olives pitted, halved
  • 0.5 red onion medium, thinly sliced
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 0.75 tsp kosher salt divided
  • 0.25 tsp black pepper divided
  • 0.5 cup feta cheese crumbled
  • 1 tbsp fresh lemon juice
For the salmon
  • 4 salmon fillets 6-ounce, skin-on

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the topping
  1. Heat the oven to 400°F.
  2. Place the tomatoes, olives, onion, garlic, olive oil, oregano, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a 9x13-inch baking dish; toss to coat.
Bake and finish
  1. Nestle the salmon fillets among the vegetables, skin-side down.
  2. Season the fillets with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
  3. Bake for 12 to 16 minutes, until the salmon reaches 145°F in the thickest part and the tomatoes have softened.
  4. Drizzle the lemon juice over the salmon and vegetables.
  5. Sprinkle with feta, and let rest for 2 minutes before serving.

Notes

For tender salmon, check the thickest part for doneness so it does not overbake. Refrigerate leftovers for up to 3 days; freezer-friendly. For a dairy-free option, use dairy-free feta.