By Arei fadila 
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Ingredients
FOR TOPPING
- 1/4 c. extra-virgin olive oil
- Juice of 2 lemons
- 1 clove garlic, minced
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- Freshly ground black pepper
- 1 c. cubed feta
- 1 c. quartered tomatoes or halved cherry tomatoes
- 1/4 c. sliced kalamata olives
- 1/4 c. chopped Persian cucumbers
- 1/4 chopped red onion
- 2 tbsp. freshly chopped dill
FOR SALMON
- 1 lemon, thinly sliced
- 1 small red onion, sliced
- 4 salmon fillets (12-oz. total), patted dry with paper towels
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 375°. Marinate feta: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, and red pepper flakes. Season with pepper and add feta, tossing to coat.
- Cover and refrigerate for about 10 minutes while preparing other ingredients.
- Roast fish: Scatter the sliced lemon and red onion at the bottom of a large baking dish. Add salmon fillets, skin side down, to baking dish. Season with salt and pepper and bake until opaque and flaky, 18 to 20 minutes.
- Meanwhile, make topping: Into the bowl with feta, add tomatoes, olives, cucumbers, chopped red onion, and dill. Fold gently to combine.
- To serve: Plate salmon with lemon and red onion slices and top with feta mixture.
- Category: Dinner
- Cuisine: Asian
Keywords: Best Greek Salmon Recipes
