Quick Mediterranean Fish Dinner (Print Version)
# Ingredients:
→ For the Salmon
01 -
4 (5-6 ounce) salmon fillets
02 -
2 tbsp fresh oregano, chopped
03 -
3 garlic cloves, minced
04 -
3 tbsp extra virgin olive oil, plus more for cooking
05 -
Juice of one lemon
06 -
Kosher salt, to taste
07 -
Cracked black pepper, to taste
→ For the Mediterranean Topper
08 -
1 cup cherry tomatoes, halved
09 -
2/3 cup green California ripe olives, pitted and halved
10 -
1/2 English cucumber, diced
11 -
1/4 cup fresh parsley, chopped
12 -
3 tbsp fresh basil, chopped
13 -
1/2 cup feta cheese, crumbled
14 -
Drizzle of olive oil
15 -
Kosher salt, to taste
16 -
Cracked black pepper, to taste
# Instructions:
01 -
In a bowl, combine salmon fillets with oregano, garlic, olive oil, and lemon juice, making sure the fillets are well coated. Season both sides generously with kosher salt and cracked black pepper.
02 -
Heat a large cast-iron skillet over medium-high heat with enough olive oil to coat the bottom. When hot, add salmon skin-side down and cook for 5 minutes. Gently flip with a fish spatula and cook another 2-3 minutes until done.
03 -
While the salmon cooks, mix together cherry tomatoes, green olives, cucumber, parsley, basil, and feta cheese in a bowl. Drizzle with olive oil and season with salt and pepper to taste.
04 -
Transfer cooked salmon to a serving platter and top each fillet generously with the Mediterranean mixture. Serve immediately while warm.
# Notes:
01 -
For a baked version, preheat oven to 425°F, place seasoned salmon on a parchment-lined sheet pan, and bake for 12-14 minutes until it flakes easily.
02 -
Store leftover salmon and topping separately in airtight containers in the refrigerator for up to 3 days.
03 -
To reheat salmon, warm in a 275°F oven, tented with foil, for 10-15 minutes until heated through.