Baked Greek Salmon with Feta and Cucumber Salad

Why You’ll Love This Recipe

This recipe is a perfect balance of flavors, textures, and nutrients. The wild Alaskan sockeye salmon is a rich source of omega-3 fatty acids, while the Greek seasoning adds an aromatic and savory touch. The accompanying cucumber and feta salad brings a refreshing crunch, and the lemon juice ties everything together with a zesty burst of flavor. Whether you’re looking for a weeknight dinner or a special meal for guests, this dish is sure to impress.

Ingredients

• 2 lbs. wild Alaskan sockeye salmon
• 1 tbsp Greek seasoning
• ¼ cup olive oil
• 1 cup cucumbers, diced
• 1 cup cherry tomatoes, chopped
• ½ small red onion, diced
• ½ cup feta
• 2 tablespoon fresh dill, chopped
• 1 standard lemon, juiced
• salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper or aluminum foil.
3. Drizzle olive oil over the salmon and season it with Greek seasoning, salt, and pepper.
4. Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
5. While the salmon is baking, prepare the cucumber salad by combining diced cucumbers, cherry tomatoes, red onion, feta, and fresh dill in a bowl.
6. Squeeze the juice of one lemon over the salad and toss everything to combine.
7. Once the salmon is done baking, remove it from the oven and serve it with the fresh cucumber salad on the side.

Servings and Timing

This recipe serves 4 people.

• Prep time: 10 minutes
• Cook time: 12-15 minutes
• Total time: 22-25 minutes

Variations

• Add olives: For an extra burst of Mediterranean flavor, consider adding Kalamata olives to the salad.
• Substitute the salmon: You can use other fish such as cod or trout, but the cooking times may vary.
• Grill the salmon: If you prefer grilling, you can cook the salmon on a preheated grill over medium heat for 4-6 minutes per side.
• Make it spicy: Add some red pepper flakes to the Greek seasoning for a touch of heat.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: To reheat, place the salmon in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through. Be sure not to overheat the salmon to avoid drying it out.

FAQs

1. Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure to thaw it properly before baking.

2. Can I use a different type of cheese instead of feta?

Yes, you can use goat cheese or a mild cheese like mozzarella if you prefer.

3. What should I serve with the salmon?

This salmon pairs well with roasted vegetables, rice pilaf, or a side of couscous.

4. Can I make the cucumber salad ahead of time?

Yes, you can prepare the cucumber salad ahead of time, but it’s best to add the lemon juice just before serving to keep it fresh.

5. Is this recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free.

6. Can I make this recipe low-carb?

Yes, this recipe is low in carbs, making it suitable for low-carb or keto diets.

7. Can I use a different herb besides dill?

Yes, you can substitute fresh dill with parsley, oregano, or basil for a different flavor profile.

8. How do I know when the salmon is fully cooked?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

9. Can I bake the salmon for longer to get a crispy top?

If you prefer a crispier top, you can broil the salmon for the last 1-2 minutes of cooking, but keep an eye on it to prevent burning.

10. Can I serve this recipe cold?

Yes, you can serve the salmon cold, making it a great option for meal prep or as a chilled dish for a summer gathering.

Conclusion

Baked Greek Salmon with Feta and Cucumber Salad is a quick and flavorful dish that is perfect for any occasion. The combination of perfectly baked salmon, fresh salad, and tangy feta makes this meal both satisfying and healthy. Whether you’re cooking for yourself or a crowd, this recipe is sure to be a hit with everyone.

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