Mediterranean Salmon
This 15-minute Mediterranean salmon recipe features flaky, tender, lemony salmon topped with a juicy summer produce forward topper. Prepare it on the stove or baked in the oven for a healthy, delicious and gorgeous meal elegant enough to serve at any dinner party.
Ingredients
Salmon:
- 4 5-6 ounce salmon fillets
- 2 tbsp chopped fresh oregano
- 3 garlic cloves minced
- 3 tbsp extra virgin olive oil + more for skillet
- Juice of one lemon
Kosher Salt
- Cracked black Pepper
Mediterranean topper:
- 1 cup halved cherry tomatoes
- ⅔ cup green California ripe olives pitted and halved
- ½ English cucumber diced
- ¼ cup fresh chopped parsley
- 3 tbsps chopped fresh basil
- ½ cup crumbled feta cheese
Olive oil
Kosher salt
- Cracked black pepper
Instructions
- Season Salmon: In a medium bowl, add salmon fillets. Sprinkle evenly with oregano, garlic, olive oil and lemon juice. Mix together so salmon fillets are coated. Sprinkle fillets evenly on each side with kosher salt and cracked black pepper.
- Pan Fry: Heat a large cast-iron skillet over medium-high heat. Add in a drizzle of olive oil so the bottom of the pan is well coated. When the pan is hot, add salmon, skin side down and cook for 5 minutes. With a fish spatula, gently flip the salmon fillets and cook for an additional 2-3 minutes on the other side.
- Prepare the Mediterranean topper: While salmon is cooking, add cherry tomatoes, green California ripe olives, cucumber, parsley, basil, feta cheese, a drizzle of olive oil and season to taste with kosher salt and cracked black pepper. Mix together and set aside to top salmon.
- Finish and serve: Transfer salmon to a serving platter and top evenly with Mediterranean topper.
Notes
Baked: To bake the salmon, season as directed and preheat the oven to 425 F. Line a sheet pan with parchment paper and arrange fillets evenly. Bake salmon for 12-14 minutes, or until it flakes off easily with a fork.
Storage: Leftover salmon and topping is best stored in an airtight container in the fridge for up to 3 days. Store the salmon and topping in two separate containers. I do not recommend freezing the salmon or topping.
Reheating: Reheat the leftover salmon in a 275 degree F oven, tented with foil, for about 10-15 minutes, or until warmed through.