Description
A bright and flavorful Greek-style salmon baked with lemon, herbs, and fresh vegetables. This quick dish is light, healthy, and perfect for a weeknight meal.
Ingredients
- Extra virgin olive oil
- 1 lemon, zested and juiced
- 1 to 2 garlic cloves, minced
- 2 teaspoons Greek oregano
- 3 tablespoons chopped fresh dill, plus more for garnish
- 1 pound center cut salmon fillet
- Kosher salt
- Black pepper
- 2 green onions, trimmed and chopped (white and green parts)
- 1 cup cherry tomatoes
Instructions
- Preheat the oven to 400°F and position a rack in the center. Lightly oil a baking dish large enough to hold the salmon.
- In a small bowl, whisk together the lemon juice, half of the lemon zest, garlic, oregano, dill, and about 1/3 cup olive oil until combined.
- Pat the salmon dry and season both sides with salt and pepper. Place it in the prepared baking dish. Scatter the green onions and cherry tomatoes around it, then spoon the sauce evenly over the salmon.
- Bake for about 10 minutes, or until the internal temperature reaches 140°F (it will rise to 145°F as it rests). The salmon should flake easily with a fork. Garnish with remaining lemon zest and fresh dill before serving.
Notes
- Serve with rice, quinoa, or roasted vegetables for a complete meal.
- You can substitute dried dill if fresh is unavailable, but use less as it is more concentrated.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For extra flavor, marinate the salmon in the sauce for 15–30 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg
