Salmon Thessaloniki
Bring the vibrant flavors of the Mediterranean straight to your table with Salmon Thessaloniki, a stunning oven-baked dish bursting with fresh, wholesome ingredients. Perfectly seared salmon fillets are nestled in a zesty skillet sauce of cherry tomatoes, kalamata olives, and a fragrant blend of garlic, lemon, and oregano, then baked to perfection. Finished with tangy crumbled feta, fresh parsley, and served atop tender sautéed spinach, this recipe combines bright, bold flavors with a healthy twist. Ready in just 35 minutes, this Mediterranean-inspired salmon dish is as quick and easy as it is elegant, making it perfect for weeknight dinners or impressing guests. Taste the sunshine of Greece with every bite!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 3 tablespoons olive oil
- 4 minced garlic cloves
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup (pitted and halved) kalamata olives
- 1.5 cups (halved) cherry tomatoes
- 1 small (sliced thinly) red onion
- 0.5 cup (crumbled) feta cheese
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups baby spinach
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
Season the salmon fillets with salt, black pepper, and half the dried oregano.
Sear the salmon fillets, skin-side down, for 2-3 minutes, until the skin is crispy. Flip and sear the other side for 2 minutes. Remove the salmon from the skillet and set aside.
In the same skillet, add the remaining olive oil. Sauté the minced garlic and red onion for 1-2 minutes, until fragrant.
Add the cherry tomatoes, kalamata olives, lemon juice, lemon zest, and the rest of the dried oregano. Stir briefly to combine.
Return the salmon fillets to the skillet, nestling them into the tomato-olive mixture.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, heat a separate large skillet over medium heat. Add the baby spinach and 1 tablespoon of water. Cook, stirring occasionally, until the spinach is wilted, about 2-3 minutes.
Remove the salmon skillet from the oven. Top the salmon and the sautéed mixture with crumbled feta cheese and fresh parsley.
Serve the Salmon Thessaloniki over a bed of the wilted spinach. Spoon the tomato-olive sauce over each salmon fillet for extra flavor.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 2.1 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
