This Mediterranean dish features flaky, tender salmon, pan-seared on the stove top with oregano, paprika, salt, pepper, and olive oil. The Greek salmon is then dressed with vibrant marinated veggies (kalamata olives, green olives, cherry tomatoes, cucumber, red onion) and feta cheese mixture.
Greek salmon
If you love seafood, you will enjoy this quick and easy option for a weeknight dinner. It's easy to prep, making it a fresh and light crowd-pleaser. Whether you're looking for a simple yet delicious meal for a busy evening or a fancy dish to entertain guests, this Greek Salmon with lots of veggies will impress your family and friends. And, if you love Mediterranean-inspired seafood, don't miss my other 2 recipes: 30-minute salmon orzo and family-favorite Mediterranean salmon with rice and chickpeas.
Why you'll love it
- 30-minute meal. This recipe uses healthy, colorful, and vibrant ingredients to create a stunning, restaurant-quality meal at home! Ready in just 30 minutes, it's the perfect choice for a busy weeknight.
- Healthy recipe to include in your regular recipe rotation. This main dish is packed with healthy omega-3s, fiber, and other nutritious ingredients. It's gluten-free, high in protein, and suitable for a pescatarian, vegetarian diet that includes seafood. By serving Greek salmon, you're offering your family a healthy, tasty, and beautiful meal! What's not to like?
- Numerous serving options. You can serve it as is, over the bed of greens (spinach or arugula), or with pasta (such as orzo). You can also serve it with quinoa, rice, or farro. More on that below, in a separate section.
Main ingredients
- Salmon is a highly nutritious fish, rich in protein and healthy omega-3 fatty acids. It's low in saturated fat and a good source of vitamins and minerals.
- Cherry tomatoes. I love using two colors—yellow and red—they add so much vibrancy to recipes.
- Cucumber. Use two medium cucumbers (quartered) or one large one. There is no need to peel them.
- Olives. Use pitted black, green, or kalamata olives. I used a combo of kalamata and Castelvetrano olives.
- Feta cheese adds a soft texture and briny flavor.
- Seasonings for salmon include salt, freshly ground black pepper, dried oregano, and paprika.
- Olive oil is used for pan-searing salmon.
- The dressing (or marinade) for veggies includes extra virgin olive oil, freshly squeezed lemon juice, balsamic vinegar, Dijon mustard, dried oregano, salt, and pepper.
How to make Greek salmon
Here is a brief overview of the recipe just to demonstrate how easy it is! The detailed recipe (with the ingredients amounts) is in the recipe card below.
- First, you will marinate the veggies (halved cherry tomatoes, quartered cucumber, sliced olives, and red onion) with the marinade (dressing) in a large bowl. Set aside while you cook the salmon.
- Next, you will make the feta mixture by combining cubed feta cheese, dried oregano, freshly ground black pepper, and extra virgin olive oil in a small bowl.
- Then, you will season and pan-sear the salmon fillets with paprika, dried oregano, ground black pepper, salt, and olive oil in a cast iron skillet until tender and flaky.
- Finally, serve the pan-seared salmon topped with marinated vegetables and feta mixture on a large serving platter (or individual dinner plates).
Cooking tips
- Use a large, high-sided, heavy-bottomed skillet such as a cast-iron skillet or a good-quality stainless steel pan. This will help avoid the burn spots and ensure even cooking without salmon getting stuck to the bottom of the pan. Use a large enough pan - at least 12-inch diameter.
- Heat an empty skillet for 4 minutes over medium heat (without olive oil). This ensures the pan is hot once you add olive oil and salmon to ensure a nice sear.
- Coat the salmon with olive oil, salt, and pepper BEFORE adding it to the hot skillet. This should prevent the salmon from sticking to the bottom of the pan.
How to serve it
Greek salmon is great, just as it is in this recipe. If you do want to make it a bit more substantial and/or add some carbs, below are my recommendations:
- Serve it over a bed of leafy greens, such as spinach, arugula, mixed greens, or lettuce.
- Rice. Add jasmine, basmati rice, any long-grain rice, or Arborio rice. Rice would make a perfect side dish for Greek salmon.
- Quinoa is a healthy, high-protein side that would work great!
- Pasta. If you're looking for other popular Mediterranean side dish ideas, I recommend couscous or orzo. You can also make this recipe with short-cut pasta, such as bow-tie (farfalle), spiral pasta (fusilli), penne, or rigatoni.
- Beans. I recommend garbanzo beans (chickpeas) or cannellini beans. You can even use cooked lentils.
- Roasted spaghetti squash makes a great alternative to regular pasta and is keto, low-carb, and gluten-free.
- Cilantro-Lime Black Bean Rice is a great side dish for Greek salmon.
Storage and Reheating Tips
- Fridge: Store leftover cooked Greek salmon in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop. Separate the salmon from the veggies. Reheat the salmon over low-medium heat in an appropriately sized cooking pan. Add a small amount of olive oil and a small amount of water while reheating. Flip the salmon a couple of times to heat it through and keep it intact.
- Use a microwave oven. Reheat the salmon in a deep, high-sided microwave-safe dish (bowl) for about 30 seconds. Remove from the microwave, taste, and if needed, return to the microwave and reheat for an additional 30 seconds or until heated through.
More Mediterranean salmon recipes
- Pesto Salmon
- Mediterranean Salmon with Rice
- Salmon with Mango Salsa
- Pan-Seared Salmon with Spinach, Artichokes, and Sun-Dried Tomatoes
- Garlic Parmesan Crusted Salmon and Asparagus
- Honey Garlic Glazed Salmon with Fig Spread
Greek Salmon
This Mediterranean dish features flaky, tender salmon, pan-seared on the stove top with oregano, paprika, salt, pepper, and olive oil. The Greek salmon is then dressed with vibrant marinated veggies (kalamata olives, green olives, cherry tomatoes, cucumber, red onion) and feta cheese mixture.
Ingredients
Marinade for the veggies
- ¼ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard or more
- ½ teaspoon dried oregano or Italian seasoning
- salt to taste
- freshly ground black pepper to taste
Vegetables
Feta cheese mixture
- 4 oz feta cheese diced into small cubes
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon dried oregano
- freshly ground black pepper
Salmon
- 2 lb salmon (4 fillets)
- ¼ teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon salt
- black pepper
- 3 tablespoons olive oil divided
- fresh herbs for garnish (optional)
Instructions
Prepare marinated veggies
- Combine the marinade ingredients in a small mason jar. Whisk with a fork until emulsified.
- In a large mixing bowl, add sliced cherry tomatoes, quartered cucumber slices, olives, sliced red onions, and the marinade. Mix the marinade thoroughly with the veggies. Season with salt and pepper, if needed. Let the vegetables marinate while you cook the salmon.
Prepare feta cheese
- In a small bowl, toss together cubed feta cheese with extra virgin olive oil, dried oregano, and freshly ground black pepper.
Pan-sear the salmon
- Heat a large, high-sided skillet (I used cast iron) over medium heat for about 4 minutes until hot. I used 4 salmon fillets with skin-on. Season the top of the salmon (the non-skin part) with paprika, dried oregano, salt, and pepper, using 1 tablespoon of olive oil to rub the spices on top of the fish.
- Add 2 tablespoons of olive oil to the hot skillet—the oil should sizzle. Add salmon fillets, skin side up. Slide them around with the spatula a little to ensure they are covered with olive oil on the bottom, and don't stick to the bottom of the pan. Cook them on medium heat for 4 minutes, undisturbed.
- Flip the salmon to the other side, skin side down. Cook on medium or low-medium heat for 5 more minutes. Remove from heat.
- If you're OK with salmon having the skin on the bottom, skip this step: To remove the skins, carefully slide a wide spatula between each salmon fillet and the skin to carefully separate the flesh from the skin. Transfer the salmon (without skin) to a plate. Remove skins from the skillet. You can eat them later or discard them if you don't like them.
Assembly
- Serve Greek pan-seared salmon on a large serving platter or individual plates, topped with the marinated vegetables and the feta mixture. Garnish with fresh herbs (optional).
Nutrition
Nutrition Information
Greek Salmon
Amount per Serving
Calories
718
% Daily Value*
Fat
52
g
80
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
9
g
Monounsaturated Fat
29
g
Cholesterol
150
mg
50
%
Sodium
970
mg
42
%
Potassium
1507
mg
43
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
51
g
102
%
Vitamin A
1220
IU
24
%
Vitamin C
18
mg
22
%
Calcium
218
mg
22
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
This was amazing!
Glad you liked it!
Can the salmon be grilled?
Hi Lenka! Yes, this is a great recipe to use for grilled salmon!