Lemon Garlic Greek Salmon with Fresh Herbs and Olives
Succulent salmon fillets marinated in a bright Mediterranean blend of lemon, garlic, and oregano, then roasted to perfection with Kalamata olives and cherry tomatoes. This light yet flavourful dish captures the essence of Greek spring dining.
Ingredients
- 4 salmon fillets (150g each), skin-on
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 lemons, 1 juiced and 1 sliced into rounds
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 200g cherry tomatoes, halved
- 100g Kalamata olives, pitted
- 1 small red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
Instructions
Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper.
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, thyme, salt, pepper, and red pepper flakes to create the marinade.
Place the salmon fillets on the prepared baking tray and pour half of the marinade over them, ensuring they are well coated. Let rest for 10 minutes.
Scatter the cherry tomatoes, Kalamata olives, and red onion slices around the salmon fillets. Drizzle the remaining marinade over the vegetables.
Arrange the lemon slices on top of each salmon fillet.
Roast in the preheated oven for 18-20 minutes, or until the salmon reaches an internal temperature of 63°C (145°F) when measured at the thickest part with a food thermometer.
Remove from the oven and let rest for 2 minutes. Garnish generously with fresh dill and parsley before serving.
Serve immediately with the roasted vegetables and olives spooned alongside, with extra lemon wedges on the side.
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