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Baked Greek Salmon with Feta and Cucumber Salad

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Baked Greek Salmon with Feta and Cucumber Salad is a healthy and flavorful dish combining tender salmon with a refreshing cucumber salad topped with feta cheese.

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 tbsp fresh dill, chopped

1 standard lemon, juiced

Salt and pepper to taste

Instructions

  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.

Notes

For an extra Mediterranean flavor, add Kalamata olives to the salad.

If you prefer grilling, cook the salmon on a preheated grill over medium heat for 4-6 minutes per side.

To make it spicy, add some red pepper flakes to the Greek seasoning.

Store leftovers in an airtight container in the fridge for up to 2-3 days.

For a crispier top, broil the salmon for the last 1-2 minutes of cooking.

Nutrition

Find it online: https://justsosavory.com/baked-greek-salmon-with-feta-and-cucumber-salad/