Quick n Healthy Greek Salmon Recipe
This Mediterranean dish features flaky, tender salmon, pan-seared on the stove top with oregano, paprika, salt, pepper, and olive oil. The Greek salmon is then dressed with vibrant marinated veggies (kalamata olives, green olives, cherry tomatoes, cucumber, red onion) and feta cheese mixture.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
Marinade for the veggies
¼ cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard or more
½ teaspoon dried oregano or Italian seasoning
salt to taste
freshly ground black pepper to taste
Vegetables
10 oz cherry or grape tomatoes (red and yellow) sliced in half
2 medium cucumbers quartered
⅓ cup pitted black olives sliced
⅓ cup pitted green olives sliced (I used Castelvetrano olives)
⅓ cup red onion sliced
Feta cheese mixture
4 oz feta cheese diced into small cubes
1 tablespoon extra virgin olive oil
¼ teaspoon dried oregano
freshly ground black pepper
Salmon
2 lb salmon (4 fillets)
¼ teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon salt
black pepper
3 tablespoons olive oil divided
fresh herbs for garnish (optional)
Instructions:
Prepare marinated veggies
Combine the marinade ingredients in a small mason jar. Whisk with a fork until emulsified.
In a large mixing bowl, add sliced cherry tomatoes, quartered cucumber slices, olives, sliced red onions, and the marinade. Mix the marinade thoroughly with the veggies. Season with salt and pepper, if needed. Let the vegetables marinate while you cook the salmon.
Prepare feta cheese
In a small bowl, toss together cubed feta cheese with extra virgin olive oil, dried oregano, and freshly ground black pepper.
Pan-sear the salmon
Heat a large, high-sided skillet (I used cast iron) over medium heat for about 4 minutes until hot. I used 4 salmon fillets with skin-on. Season the top of the salmon (the non-skin part) with paprika, dried oregano, salt, and pepper, using 1 tablespoon of olive oil to rub the spices on top of the fish.
Add 2 tablespoons of olive oil to the hot skillet—the oil should sizzle. Add salmon fillets, skin side up. Slide them around with the spatula a little to ensure they are covered with olive oil on the bottom, and don’t stick to the bottom of the pan. Cook them on medium heat for 4 minutes, undisturbed.
Flip the salmon to the other side, skin side down. Cook on medium or low-medium heat for 5 more minutes. Remove from heat.
If you’re OK with salmon having the skin on the bottom, skip this step: To remove the skins, carefully slide a wide spatula between each salmon fillet and the skin to carefully separate the flesh from the skin. Transfer the salmon (without skin) to a plate. Remove skins from the skillet. You can eat them later or discard them if you don’t like them.
Assembly
Serve Greek pan-seared salmon on a large serving platter or individual plates, topped with the marinated vegetables and the feta mixture. Garnish with fresh herbs (optional).
Nutritional Info:
Calories: 718kcal | Carbohydrates: 11g | Protein: 51g | Fat: 52g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Cholesterol: 150mg | Sodium: 970mg | Potassium: 1507mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1220IU | Vitamin C: 18mg | Calcium: 218mg | Iron: 3mg