Yields: 4 Servings
Prep Time:0 Hours 20 Mins
Total Time:0 Hours 50 Mins


For Topping :
1 tablespoon extra-virgin olive oil
2 lemons juice
1 minced garlic clove
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
black pepper, freshly ground
1 cup feta cubed
1 cup quartered or halved cherry tomatoes
1/4 cup kalamata olives, sliced
1/4 cup Persian cucumbers, chopped
1/4 cup chopped red onion
2 tablespoons freshly chopped dill

1 thinly sliced lemon
1 small sliced red onion 4 salmon fillets (12 oz total), patted dry with paper towels
salt kosher
black pepper, freshly ground


Preheat the oven to 375 degrees. Marinate the feta by whisking together olive oil, lemon juice, garlic, oregano, and red pepper flakes in a large mixing bowl. Season with pepper and toss with feta to coat. Refrigerate for about 10 minutes while you prepare the other ingredients.

Place the sliced lemon and red onion in the bottom of a large baking dish and set aside. Place the salmon fillets, skin side down, in a baking dish. Season with salt and pepper and bake for 18 to 20 minutes, or until opaque and flaky.

Meanwhile, prepare the topping: Toss tomatoes, olives, cucumbers, chopped red onion, and dill into the bowl with the feta. Gently fold to combine.

Serve salmon on a plate with lemon and red onion slices and a feta mixture on top