This Is The Perfect Mediterranean Salmon Recipe

If you’re leery about prepping fish, I promise you’ll have success with this recipe. Just lay everything out on a sheet pan with a citrusy Greek marinade and pop it in the oven! Serve it alone or with some freshly cooked grains for an easy weeknight meal.

Mediterranean Salmon Recipe Ingredients

• Salmon - either a big long fillet or individual fillets
• Avocado oil
• Seasonings (salt, Greek Seasoning)
• Lemon
• Garlic
• Marinated artichoke hearts
• Yellow squash
• Block of feta

How to Make Mediterranean Baked Salmon

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper.
2. Salt the salmon and let it sit while you prep the vegetables.
3. Slice the squash and drain the artichokes and put them along with the feta chunks on the baking sheet.
4. Prepare the garlic herb sauce. Spoon some over the salmon and then toss the rest in the vegetables.
5. Move the vegetables around to make room for the salmon on the baking sheet.
6. Roast for 10-12 min depending on the thickness of your salmon. Transfer the salmon to a plate and keep warm.
7. Return the vegetables to the oven and broil for 5 minutes.
8. Serve salmon with vegetables.

Greek Salmon Recipe Substitutions

• Greek Seasoning -- My Homemade Greek Seasoning is easy to make, but if you'd rather not, you can find a store-bought version or any seasoning blend that has a lot of garlic, onion, and oregano.
• Artichoke hearts -- I like marinated ones for extra flavor, but you can use frozen, thawed ones too.
• Yellow Squash -- You can use any vegetable here that roasts quickly -- about 12-15 min. Really thinly sliced squash/zucchini, small broccoli florets, shredded Brussels sprouts, or asparagus would work well here.
• Block of Feta -- You can use crumbled feta if you like. I just like the larger chunks from a cut up block.

Mediterranean Salmon Recipe Tips

• Don’t overcook your fish! This is the biggest mistake and will make your salmon tough. I like to test my pieces by flaking them with a fork.
• Thinly slicing your vegetables will ensure they cook quickly.

Serving Mediterranean Salmon

This meal stands well on its own, but if you want to round it out with another side dish, here are a few suggestions:

• Herbed Rice
• Syrian Salad
• Greek Cucumber and Tomato Salad

Storing Leftover Mediterranean Baked Salmon

I highly suggest eating this the day you make it. If that doesn't happen, just transfer the salmon and vegetables in an airtight container, chilled, for up to 3 days.

To reheat fish: I like to put the fish and some vegetables in a small skillet along with a couple tablespoons of water and cover it. Cook it over medium heat until the fish is warm. Don't overcook it or your salmon will be tough.

Greek Salmon Recipe FAQs

More Easy Salmon Recipes from Perry's Plate

Find all of my favorite salmon recipes in one post! Favorite Salmon Recipes

If you want something Asian-inspired, you MUST try my Salmon Rice Bowl.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Greek Salmon

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Looking for an easy, no-fail baked salmon recipe bursting with briny Mediterranean flavors? You'll love this sheet pan salmon dinner with roasted squash, artichoke hearts, and feta!

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Ingredients

• 1 pound salmon fillets
• Sea salt
• 2 Tablespoons avocado oil
• 2 large lemons
• 4 teaspoons Greek Seasoning
• 2 cloves garlic, Microplaned or grated
• 1 medium yellow squash
• 1 12-oz jar quartered marinated artichoke hearts, drained
• 4 ounces block feta cheese

Instructions

1. Preheat oven to 425 degrees F.
2. Place the salmon fillets on a plate, sprinkle generously with sea salt.
3. In a small bowl, combine the avocado oil, the zest and juice from one lemon, Greek seasoning, and garlic. Smear a spoonful of the sauce over each salmon fillet. Set the rest aside.
4. Line a large, rimmed baking pan with parchment or prepare with nonstick spray.
5. Slice the squash in half lengthwise and cut it into very thin half moons. Slice the feta into ½ inch cubes. Add the squash, artichoke hearts, and feta to the baking pan. Pour the rest of the sauce on the vegetables and toss around to coat.
6. Create spaces in the pan for the salmon and at the salmon fillets to the pan, pouring any leftover sauce over the salmon.
7. Slice the remaining lemon into rounds and place one one each salmon fillet.
8. Bake for 12-15 minutes depending on how thick your salmon fillets are. Watch them closetly. They should turn lighter pink and flake easily with a fork.
9. Remove the salmon from the pan and cover to keep warm. Turn your oven broiler on and return the vegetables back to the oven to toast them up a little more, about 5 minutes.
10. Serve the salmon with the vegetables.

Notes

1. Feel free to swap out the squash for another type of quick cooking vegetable. Really thinly sliced squash/zucchini, small broccoli florets, shredded Brussels sprouts, or asparagus would work well here.
2. If you can't find block feta cheese, use crumbled cheese instead.

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Nutrition Information

Yield 5 Serving Size 1 fillet
Amount Per Serving Calories 411Total Fat 29gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 77mgSodium 2296mgCarbohydrates 15gFiber 6gSugar 4gProtein 26g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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The post Mediterranean Baked Salmon appeared first on Perry's Plate.

Oh, heavens. I'm pretty sure this dip has a larger proportion of bacon than any other recipe I have.

Like, there's an entire package of bacon in that bowl.

(And that makes me really happy.)

We had some friends over for New Year's Eve, so I tried a Bacon Mushroom Dip recipe from Mark Sisson's book, Primal Blueprint Quick and Easy Meals. It was fantastic!

I wanted to create a similar dip that would be quicker and easier to make. (That might sound odd considering the original recipe came from a book with "quick and easy" in its title.) Between cooking the bacon and sauteeing the mushrooms it either takes a long time or dirties up two pans.

I thought a bacon and artichoke dip would be a quicker alternative, and I added some balsamic to give it more flavor.

Um, wow. We loved this. We dipped vegetable sticks in it, used it as a condiment for roasted/grilled vegetables and chicken, and as a topping for omelets. It would be good as a sandwich/burger spread, too. I'm sure we would have found more uses had it lasted longer!

One more note about this...

I used homemade mayonnaise in this dip which cleans it up quite a bit. I took my Olive Oil Mayonnaise recipe and used avocado oil (to give it a more neutral flavor) and added an extra splash of balsamic vinegar. I may have to give that mayonnaise its own post. I don't even like mayonnaise, but I loved that stuff.

So did my five-year-old, who preferred to dip her vegetables in straight mayonnaise instead of the bacon and artichoke dip.

I've quit trying to make sense of the stuff she does. Yesterday she did a reenactment of her dance recital performance just outside the entrance to Whole Foods. I wish you could have seen it. How I love (and sometimes envy) her fearless individuality.

I also love this dip.

Go make it!

Balsamic Bacon and Artichoke Dip

Yield: Makes about 1 ½ cups of dip

Just a handful of ingredients make this dip easy to put together. And about half of it is bacon, which automatically qualifies it for amazing.

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Ingredients

Toggle ingredient group

• 10 slices thick-cut bacon
• 1 12-ounce jar of marinated artichoke hearts (see note)
• ⅓ cup paleo balsamic mayonnaise (see note)
• 1 green onion, cut into large pieces
• 2 Tablespoons balsamic vinegar
• Salt, if necessary

Instructions

1. Cut bacon into 1-inch chunks and fry in a skillet over medium heat until crispy. Transfer with a slotted spoon to the work bowl of a food processor. If you'd like a few pieces of bacon for garnish, set them aside.
2. Drain and rinse artichoke hearts. Add them to the food processor. Add the mayonnaise, green onion, and balsamic vinegar. Process until smooth. Taste, and add salt, if necessary.
3. Serve warm or cold. Chill in an air-tight container when not using. Lasts about a week.

 

Notes

Nat's Notes:

1. I rinsed the artichoke hearts to remove the excess oil, which is most often vegetable oil. You can also use frozen or plain canned artichoke hearts. I found that they didn't add as much flavor as the marinated ones, though. If you use the plain ones, I would suggest adding ½ teaspoon of salt and 2 Tablespoons of extra-virgin olive oil.

2. I make my own mayonnaise to avoid the vegetable/soybean oils in commercial mayonnaise. If you'd like to make your own, I included a link within this post as well as modifications to the recipe.

The post Balsamic Bacon and Artichoke Dip appeared first on Perry's Plate.