This 15-minute mediterranean salmon dish is flaky, tender, lemony salmon is cooked to perfection and topped with a juicy summer produce forward topper. It’s healthy, delicious and gorgeous enough to serve at any dinner party.
A big thank you to California Ripe Olives for helping create this recipe and sponsoring this post, all opinions posted are my own.
The star of your next dinner party!
You ask, and I shall deliver! I put out a poll on instagram stories a few weeks ago to see what you guys were looking for as far as some entertaining recipes go and SO many of you said easy recipes for a dinner party!
This mediterranean salmon was made to be the center star at any easy al fresco gathering. I give you directions how to bake, pan fry or you could even grill the salmon if that’s your preference!
Prep your salmon and the delicious fresh produce forward topper in just 10 minutes! When I’m hosting a dinner party I need recipes that are easy and look restaurant beautiful, and this salmon does just that!
Prep the topper ahead of time! You can prep the colorful mediterranean topper for the salmon the morning of serving to save yourself a little time. After the salmon is cooked, simply assemble on a serving platter and you’re good to go!
While this salmon is many things (quick, simple, easy) it’s also DELICIOUS. Tender flaky salmon with a light herb taste in every bite. The real star of the show though… the topper. Made with Juicy produce like bursting summer tomatoes, salty green olives, tangy feta cheese and earthy herbs. Truly an ‘eat with your eyes’ dish.
Ingredients for Mediterranean Salmon
For the salmon
- (4) 5-6 Ounce salmon filets
- Fresh Oregano
- Olive Oil
- Lemon Juice
- Salt & Pepper
For the mediterranean topper:
- Cherry tomatoes
- Green California ripe olives
- Feta cheese
- Olive oil
- Salt & Pepper
How to make this Salmon
- Prepare your salmon in a bowl by drizzling evenly with fresh oregano, garlic, olive oil, and lemon juice. Once the salmon is well coated, sprinkle evenly with kosher salt and cracked black pepper.
- Cook your salmon by pan frying or baking in the oven (see directions for each below!).
- While the salmon is cooking, prepare the mediterranean topper!
- For the topper combine juicy cherry tomatoes, green ripe California olives, crisp cucumber, feta cheese, herbs, olive oil and salt and pepper. This mediterranean topper works great on any protein!
- Top the salmon off with the topper and serve along side pearled cous cous and some greens for a healthy meal!
Pan Fry or bake the Salmon
You can pan fry the salmon with a large cast iron skillet or bake it in the oven, whichever is better for you!
How to pan fry salmon:
Heat a large heavy bottom skillet on medium-high heat with an even layer of oil. Once the skillet is hot, place salmon filets in skin side down (if the salmon has skin) and cook for 5 minutes. Do your best not to touch the salmon to ensure an even golden sear. After five minutes, gently flip the salmon with a fish spatula and cook for an additional 2-3 minutes. Salmon is technically ‘cooked’ at 145 F but I love salmon a little on the rare side.
How to bake the salmon:
To bake the salmon, season as directed and preheat oven to 425 F. Line a sheet pan with parchment paper and arrange filets evenly. Bake salmon for 12-14 minutes or until it flakes off easily.
Make a mediterranean Salmon Salad!
I love meal prepping this mediterranean salmon to have for a couple of days as a lunch option! I like to serve a fillet over a big bed of greens drizzled with balsamic vinaigrette and top it off with plenty of the mediterranean topper.
Is this a healthy salmon recipe?
Yes! Heres why:
- Heart healthy! Salmon is SO healthy, it’s filled with rich omega-3 fatty acids which is wonderful for good heart health.
- Olive you! I love adding ripe California olives to dishes. They are packed with antioxidants, low in calories, and are a source of monounsaturated fat, which is associated with increased longevity, decreased risk of heart disease, reduced risk of chronic disease, lower blood pressure, and improved brain function! What a power house food.
- It’s low carb! If you’re looking to watch your carbs, skip the cous cous served with it and serve it up as a salad on a bed of greens.
- Following whole30? Skip the feta cheese in the mediterranean topper and you’ve got a delicious whole30 friendly meal. Add in your favorite nut for some extra flavor instead!
What to make with this mediterranean Salmon:
- Orzo Lemon Salad
- Broccolini Salad
- Zucchini and Corn Fritters
- Honey Sriracha Brussel Sprouts
- Vegan pasta Salad with Lemon Herb Dressing
(4) 5-6 ounce salmon filets
2 tbsp chopped fresh oregano
3 garlic cloves, minced
3 tbsp extra virgin olive oil + more for skillet
Juice of one lemon
Cracked Black Pepper
1 cup halved cherry tomatoes
⅔ cup green California ripe olives, pitted and halved
½ english cucumber, diced
¼ cup fresh chopped parsley
3 tbsps chopped fresh basil
½ cup feta cheese
Cracked Black pepper
- Season Salmon: In a medium bowl add salmon filets. Sprinkle evenly with oregano, garlic, olive oil and lemon juice. Mix together so salmon filets are coated. Sprinkle filets evenly on each side with kosher salt and cracked black pepper.
- Heat a large cast iron skillet on medium-high heat. Add in a drizzle of olive oil so the bottom of the pan is well coated. When the pan is hot, add in salmon, skin side down and cook for five minutes on skin side. With a fish spatula, gently flip the salmon filets and cook for an additional 2-3 minutes on the other side.
- While salmon is cooking, prepare the Mediterranean topper: In a large bowl add cherry tomatoes, green California ripe olives, cucumber, parsley, basil, feta cheese, a drizzle of olive oil and season evenly with kosher salt and cracked black pepper. Mix together and set aside to top salmon with.
- Transfer salmon to a serving platter and top evenly with mediterranean topper.
Serving suggestions: I served this salmon on a bed of pearled cous cous and arugula.
Serve with Grains like brown rice, farro, lentils, or pasta all work well.
Serve a salad: This salmon can also be served on top of a bed of greens as a salad with a drizzle of balsamic vinaigrette for a lighter option.
Keywords: salmon, olives, healthy