This salmon is one of my new all time favorite things to make. It’s SO easy (the easiest way to make salmon ever – just pop it in the oven and “buy byeeeee” for fifteen minutes), the salsa on top is fresh and LOADED with flavor, and the whole thing is a healthy, hearty, satisfying week night meal!
When I make this, I prep the salsa during nap time, and when it’s dinner time, all I have to do is throw the salmon in the oven and we’re good to go! I love those easy nap time prep recipes. Mom life hack for sure!
As for the whole salmon fillet – I buy mine at Aldi, but they also have them at Costco. Those are my two favorite (affordable) places to buy a whole fillet like this from. If you don’t want to buy whole, you can use individual fillets for this, too!
The star of this recipe is really the salsa though – here’s what’s in it:
- Cucumber
- Tomato
- Red onion
- Garlic
- Kalamata olives
- Feta
- Red wine vinegar
- Olive oil
- Dried spices (oregano and basil)
FLAVOR HEAVEN, I swear.
I like to serve this with a SUPER simple salad that I make a quick Greek dressing for, but it would also be delicious with roasted veggies (potatoes sound like they would be extra good with this). Just make sure that with whatever you make, you spoon extra salsa on top, because it’s heaven on anything and everything!!
Enjoy!
PrintRoasted Salmon with Mediterranean Salsa
This tender, juicy roasted salmon is topped with an absolute flavor-bomb Mediterranean salsa, making for the perfect healthy, hearty weeknight dinner!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
For the salsa:
- 1 1/2 cup cucumber, diced
- 1 cup cherry tomatoes, quartered
- 2 tablespoons red onion, finely minced
- 2 cloves garlic, finely minced
- 1/2 cup crumbled feta
- 1/4 cup kalamata olives, diced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
For the salmon:
- 1 whole salmon fillet (about 2 1/2 pounds)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Olive oil for drizzling
- Salt and pepper
Instructions
- Make the salsa first: in a medium bowl, stir together 1 1/2 cups diced cucumber, 1 cup diced tomatoes, 2 tablespoons of diced red onion, 2 cloves of minced garlic, 1/2 cup of crumbled feta, 1/4 cup of diced kalamata olives, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1/2 teaspoon of dried oregano, and 1/2 teaspoon of dried basil. Season to taste with salt and pepper! Set aside in the fridge until the salmon is ready.
- For the salmon, preheat the oven to 425
- Lay the salmon fillet across a parchment paper lined baking sheet. Brush the salmon fillet evenly with 1 tablespoon dijon mustard, season with salt and pepper, sprinkle the 1/2 teaspoon of basil and 1/2 teaspoon of oregano evenly over top, and drizzle lightly with olive oil. Bake for 15 minutes, or until the salmon flakes easily and is just cooked through
- Top the salmon with salsa and serve!
Nutrition
- Serving Size: 1/6 of the salmon and salsa
- Calories: 453
- Sugar: 1 g
- Sodium: 399 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 94 mg
You are really awesome. This is so helpful and easy to make roasted salmon recipe your shared with us. Really looking so delicious. thank you for sharing it.
Elina recently posted…Can You Use Wood Chips in a Pellet Smoker?
★★★★★
Thank you, Annie for this wonderful recipe! I especially loved the salsa. Such an easy and healthy dish I think I’ll be making this one again! I ate the leftovers cold on a salad of tossed greens with a squeeze of lemon the next day and it was great that way too!
Michael Simmons recently posted…What is the Best Small Gas Grill in 2021?
★★★★★
Thank you, Michael! Yesss – isn’t the salsa just the best?! Love your idea with the leftovers. I’m going to do that next time!