mediterranean salmon

Greek salmon is delicious, flaky, and tender. This healthy oven-baked salmon is packed with Mediterranean flavors and is ready in just 20 minutes. 

Greek Salmon

lb. salmon, cut into fillets

tablespoons olive oil

tablespoon lemon juice, freshly squeezed

tablespoon fresh dill, chopped

oregano

clove garlic, grated

teaspoon salt

teaspoon ground black pepper

Preheat the oven to 400 degrees. Pat dry salmon fillets and place skin-side down on a lined quarter sheet baking pan.

In a small mixing bowl, stir to combine olive oil, lemon juice, dill, oregano, garlic, salt, and pepper. Brush or pour the marinade over the salmon and let it sit while the oven is preheating.

Bake for 15 minutes. Let rest for 5 minutes, then serve with an extra squeeze of lemon juice on top, if desired.

Low-carb Mediterranean Salmon in Parchment Paper is an easy, flavorful dinner recipe perfect for those who eat paleo, keto, or simply love clean meals.

Mediterranean Salmon in Parchment Paper

salmon

sea salt

paprika

ginger

dill

kalamata olives, pitted and chopped

sun-dried tomatoes,

artichoke hearts

capers

fresh dill, chopped

pesto sauce

Preheat the oven to 400 degrees F and...

Preheat the oven to 400 degrees F and lay a long sheet of parchment paper on a large baking sheet.

Place salmon fillet on top of the parchment...

Place salmon fillet on top of the parchment paper and sprinkle with sea salt, paprika, ground ginger, and dried dill.

Top salmon with the remaining ingredients, trying to...

Top salmon with the remaining ingredients, trying to get an even distribution over the full fillet.

Fold the sides and ends of the parchment...

Fold the sides and ends of the parchment paper, creating a packet. Secure with twine.

Bake on the center rack of the preheated...

Bake on the center rack of the preheated oven for 20 minutes, or until salmon is cooked through. Thicker cuts of fish will require 25 to 30 minutes.

Remove fish from the oven, cut the twine...

Remove fish from the oven, cut the twine and un-wrap the parchment paper. Cut into individual-size portions and serve with your choice of side dishes.

This salmon has such amazing flavors, and it tasted great in my greek salad!

I’m not experienced with cooking fish, but my husband asked for Salmon.  Can’t tell you how happy I am to have found this recipe!  It is so easy and super tasty.  He loves it, and so do our guests.  I followed the recipe exactly and it’s perfect!  Thank you.

My family loved this!  I did not have fresh dill so I used a teaspoon of dried dill and added just a little more fresh garlic (because we are garlic fiends!) and it was absolutely outstanding!  So fresh and light-tasting!  I served with quinoa and roasted cauliflower.  YUM!!  Pinning this recipe to use again! 👍

This is our favorite Salmon recipe!  It’s so quick and easy, yet tastes wonderful and appears to be a dish that requires time and expertise to make!  Guests have asked for the recipe - the highest compliment.  Thank you for sharing this great recipe and giving step-by-step instructions to make it easy to follow.

Simple Baked Salmon Recipe, prepared Mediterranean-style with a tasty garlic-cilantro sauce, tomato and lime slices. Comes together in 15 minutes! Grab the tips and serving suggestions below.

Baked Salmon Recipe with Garlic Cilantro Sauce

garlic cloves, chopped

Salt

whole bunch fresh cilantro, stems trimmed (only remove about 1 inch of the stems)

Private Reserve extra virgin olive oil

lime, juice of

lb skinless salmon fillet

Salt and pepper

tomato,

lime, sliced into rounds

Take salmon out of fridge and set at room temperature for 15 to 20 minutes or so. Meanwhile, preheat the oven to 425 degrees F.

In the bowl of a small food processor, add all the ingredients for the garlic cilantro sauce. Blend until everything is well combined into a sauce.

Place the salmon fillet in a lightly oiled baking pan like this one. Sprinkle lightly with salt and pepper. Now spoon the garlic-cilantro sauce on top of the salmon fillet and spread evenly to coat the salmon. (You will have extra garlic-cilantro sauce, pour it into a small bowl to serve next to the salmon.)

Arrange the tomato and lime slices on top of the salmon fillet.

Place the baking pan in the top half of your heated oven, bake for 4 to 6 minutes per 1/2 inch of thickness (if your salmon fillet is about 1-inch thick, check for doneness at 8 minutes or so).  Test temprature with an instant read thermometer, and remove salmon from heat at somewhere between 125 degrees F and 130 degrees F, cover lightly with foil and let rest for another 5 to 8 minutes or so to finish cooking. Enjoy!

Simple ingredients and great flavor. Thank you

Have made several times for guests and they are blown away!

This is such a great dish!  It is easy enough for a weeknight meal but also can be made for a special occasion.  Thanks for sharing!

https://content.jwplatform.com/videos/BUPNTZo2.mp4

Garlic Cilantro Baked Salmon

Mediterranean spiced salmon and vegetable quinoa recipe is a healthy protein-packed meal! Earthy spices roasted lemons and fresh vegetables in each bite.

Mediterranean Salmon and Vegetable Quinoa

quinoa (uncooked)

salt

cucumbers (diced, seeded)

cherry tomatoes (sliced in half)

red onion (finely diced)

basil leaves (thinly sliced)

lemon

black pepper

cumin

parsley (chopped fresh)

In a medium-sized saucepan with a lid, bring 1 cup quinoa, 2 cups of water, and ½ teaspoon salt to a boil.

Cover and reduce to a simmer, cooking about 20 minutes or according to package directions until quinoa is light and fluffy.

Turn off the heat and let it sit for at least 5 minutes covered before serving.

Right before serving mix in the cucumbers, tomatoes, onions, basil, and lemon zest. Meanwhile, make the salmon.

In a small bowl combine salt, pepper, cumin, and paprika.

Line a sheet pan or glass dish with foil and lightly grease with olive oil or nonstick cooking spray.

Transfer salmon fillets to the pan and evenly coat the surface of each fillet with about ½ teaspoon of the spice mixture.

Place the lemon wedges at the edges of the pan.

Broil on high with the rack placed in the lower third of the oven for 8 to 10 minutes, or until salmon is cooked and flakes apart easily with a fork.

Sprinkle with parsley and serve with roasted lemon wedges and vegetable quinoa.

https://www.youtube.com/watch?v=WrW8U0FCGdk

Mediterranean spiced salmon and vegetable quinoa recipe is a healthy protein-packed meal! Earthy spices roasted lemons and fresh vegetables in each bite.
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https://www.jessicagavin.com/mediterranean-spiced-salmon-and-vegetable-quinoa/

✅ INGREDIENTS:
---Quinoa
• 1 cup quinoa
• ½ teaspoon kosher salt
• ¾ cup english cucumbers
• 1 cup cherry tomatoes
• ¼ cup red onion
• 4 basil leaves
• zest of one lemon
---Salmon
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon cumin
• ½ teaspoon paprika
• 20 ounces salmon fillets
• 8 lemon wedges
• ¼ cup parsley

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❤️ Thanks for watching!

Mediterranean Spiced Salmon Recipe

The Greek Salmon Salad is filled with tender flaky salmon, fresh veggies, salty feta cheese, and a delicious vinaigrette to pull it all together. This hearty salad is the perfect weeknight dinner that will take just a few minutes to make. 

Greek Salmon Salad Bowls

salt and pepper

avocado or olive oil

cups chopped romaine lettuce

tomatoes,

cup diced green bell pepper

cup kalamata olives

cup marinated artichokes, havled

cup quartered English cucumber

cup thinly sliced red onion

oz feta cheese, crumbled

teaspoon dried oregano

cup olive oil

tablespoons red wine vinegar

tablespoon lemon juice

teaspoon oregano

garlic

(plus

teaspoon black pepper

Bring the salmon to room temperature and then pat the fish dry with a paper towel. Season the salmon liberally with salt and pepper.

Heat a large pan over medium-high heat. Once hot, add 1/2 tablespoon of avocado or olive oil.

Cook the salmon 4-5 minutes per side until golden brown and cooked through.

While the salmon is cooking, make the salad and whisk together the dressing.

Let the salmon cool for a bit before starting to assemble the salads. Transfer the salad to bowls, place the salmon fillets over the salad, and then drizzle over the dressing.

Great recipe! Very fresh and delicious. The bell pepper adds some nice body to the salad so it feels more filling. I will definitely be making this again!

Love adding salmon to salads as it helps fill me up! This is my new go-to for a healthy meal and is great for prepping ahead. Full of so many veggies!

This was AMAZING! I didn’t change a thing about this recipe- like not one single thing. We are a house full of foodies and this was awesome! I’ve been making your recipes for the past two weeks- easy, healthy and freakin’ delicious!

Really good and really easy to make! At first I was skeptical about seasoning the salmon with just salt and pepper but with the Greek vinaigrette on top it was delicious.

Delicious! I’ve made this twice in the last week and I can’t get enough. So crisp, refreshing and easy to make.

I love how refreshing and filling this salad is!

This salad is delicious! I bought the ingredients last night and was craving it today and couldn't wait to assemble. Everything pairs well perfectly. This will definitely be on regular rotation. Made extra dressing to have in the fridge for next week. Salmon is simple and doesn't need anything more than the salt/pepper to go with the salad ingredients.

Such an easy and yummy salad that works for lunch AND dinner! The flavors are just perfect!

This easy one-pan Mediterranean salmon dinner comes together in just 30 minutes. The recipe features staples of Mediterranean cuisine: rice, chickpeas, tomatoes, olives, lemon, oregano, and feta cheese. It&#39;s healthy and gluten-free. Easy enough to make on a busy weeknight and fancy enough to entertain guests.

Mediterranean Salmon (30-Minute, One-Pan Meal)

smoked paprika

parsley

red chili flakes

olive oil (divided)

jasmine rice

oz chickpeas (canned)

oz cherry tomatoes ((2 colors) sliced in half)

kalamata olives (sliced)

green olives (sliced)

lemon juice

feta cheese

olive oil

oregano (or more)

oregano (for garnish)

Heat a large, high-sided skillet (I used cast iron) over medium heat for about 4 minutes to heat it up.

I used salmon fillets with skin-on. Season the top of the salmon with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt, 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. Add salmon skin side up and cook on medium-high heat for 4 minutes, undisturbed.

Flip the salmon to the other side, skin side down. Reduce heat to medium and cook for 5 more minutes. Remove from heat.

Carefully slide a wide spatula between each salmon fillet and the skin to carefully separate the flesh from the skin. Remove salmon (without skin) to a plate.

Remove skins from the skillet. You can eat them later or discard them if you don&#39;t like them.

Wipe the skillet clean with paper towels.

Cook salmon on stovetop

Add cooked rice, drained chickpeas, sliced cherry tomatoes, and sliced olives, to the same, now empty, skillet.

Add 3 tablespoons of freshly squeezed lemon juice and reheat on medium heat, stirring everything to combine. Add 1 tablespoon of olive oil, if you like.

Season with salt and black pepper, to taste.

Make Mediterranean rice in the same skillet

In a medium bowl, combine cubed Feta cheese with 1 tablespoon of olive oil, 1 tablespoon of freshly squeezed lemon juice,  1/4 teaspoon of dried oregano (add more to taste), 2 tablespoons of chopped fresh oregano (if using).

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The most viewed mediterranean salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine