My fav salmon
- Sally Rychlak
- Oct 31, 2025
- 1 min read
Updated: Nov 10, 2025
I have a Greek salad 3-4 a week for lunch. I love the flavors, the colors, the variety of veggies. So, it's no surprise that this Greek-inspired dish is my favorite dinner :)
Basically I needed to put the full recipe on a website for my own reference because I end up forgetting something every time.
1
Serve with...
This can be eaten on its own as a low carb dinner, but I opt for carbs by serving this with roasted potatoes (tossed in olive oil and greek seasonings/oregano).
Notes
1
Preheat the oven to 400°F (200°C).
2
Place the salmon fillets in a large baking dish. Arrange the veggies (optional chickpeas) around the salmon.
3
Drizzle the olive oil and lemon juice over the entire dish. Season with salt and black pepper.
4
Sprinkle the crumbled feta cheese and chopped dill evenly over the top.
5
Bake in the preheated oven for 25 minutes, or until the salmon is cooked through and flakes easily with a fork. I like it around 145/150 deg F.
6
Remove from oven and allow to rest for a few minutes. Serve warm, garnished with additional dill or lemon wedges if desired.
Instructions
4 Salmon fillets (approx. 6 oz each)
1 cup cherry or grape tomatoes, halved
1 bell pepper (any color), sliced
1 red onion, thinly sliced
1/2 cup crumbled feta cheese
1/2 cup pitted Kalamata olives, halved
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Salt and black pepper to taste
2 tablespoons fresh dill, chopped
optional: 1/2 cup canned/drained/rinsed chickpeas
Main Ingredients
Mediterranean Baked Salmon
Sally Rychlak
Mediterranean salmon dish baked with fresh vegetables and a touch of creamy feta cheese
Servings :
4
Calories:
Prep Time
15 mins
Cook Time
25 mins
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