Greek Salmon
Ingredients
- Extra virgin olive oil
- 1 lemon (zested and juiced)
- 1 to 2 garlic cloves (minced)
- 2 teaspoons Greek oregano
- 3 tablespoons chopped fresh dill (plus more for garnish)
- 454 g centre cut salmon fillet
- Kosher salt
- Black pepper
- 2 green onions (trimmed and chopped (both white and green parts))
- 240 ml cherry tomatoes
Instructions
-
Get ready. Position a rack in the centre of the oven and heat the oven to 205 °C. Lightly oil a baking dish that’s large enough to hold the salmon.
-
Make a Greek-style sauce. In a small bowl, whisk together the lemon juice, half of the zest, garlic, oregano, dill, and enough olive oil to generously coat the salmon (about 80 ml).
-
Prep the salmon. Pat the salmon dry and season with salt and pepper on both sides. Place in the prepared baking dish and scatter on the green onions and cherry tomatoes. Spoon the Greek sauce over everything.
-
Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve.
Notes
Shop this recipe: Visitour shop to browse quality Mediterranean ingredients including theolive oilandoreganoused in this recipe.
To test for doneness:
Remove the fish from the oven.
Insert a metal fork into the thickest part of the fillet. This is usually near the centre.
The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction.
The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes!
Nutrition
**Serving size** 1 serving
**Calories** 181.4 kcal
**Fat** 7.4 g
**Saturated fat** 1.1 g
**Unsaturated fat** 5.3 g
**Cholesterol** 62.4 mg
**Sodium** 56.1 mg
**Carbohydrates** 5.4 g
**Fibre** 1.6 g
**Sugar** 1.8 g
**Protein** 23.4 g
Imported from Mela.
