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Easy Greek Salmon

Perfect Mother's Day meal. We love this meal because it comes with lots of veggies! If you want to be extra-healthy, serve the salmon over a bed of arugula or spinach.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4


For Topping:

    •    juice of 2 lemons
    •    1 cup cubed feta
    •    1 tsp dried oregano
    •    1 clove garlic, minced
    •    1/4 chopped red onion
    •    1/2 tsp red pepper flakes
    •    1/4 cup extra-virgin olive oil
    •    2 tbsps freshly chopped dill
    •    freshly ground black pepper
    •    1/4 cup sliced kalamata olives
    •    1/4 chopped persian cucumbers
    •    1 cup quartered tomatoes or halved cherry tomatoes

For Salmon:

    •    kosher salt
    •    1 lemon, thinly sliced
    •    1 small red onion, sliced
    •    freshly ground black pepper
    •    4 salmon fillets, patted dry with paper towels


  1. Preheat oven to 375°. Marinate feta: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, and red pepper flakes. Season with pepper and add feta, tossing to coat. Cover and refrigerate for about 10 minutes while preparing other ingredients.
  2. Roast fish: Scatter the sliced lemon and red onion at the bottom of a large baking dish. Add salmon fillets, skin side down, to baking dish. Season with salt and pepper and bake until opaque and flaky, 18 to 20 minutes.
  3. Meanwhile, make topping: Into the bowl with feta, add tomatoes, olives, cucumbers, chopped red onion, and dill. Fold gently to combine.
  4. To serve: Plate salmon with lemon and red onion slices and top with feta mixture.

This great family recipe is thanks to delish Recipes at


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