Dinner

Greek Salmon with Feta, Tomatoes, and Kalamata Olives Recipe

Name: Greek Salmon with Feta, Tomatoes, and Kalamata Olives Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Greek
Ingredients: 1/4 cup extra-virgin olive oil; Juice of 2 lemons; 1 clove garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; Freshly ground black pepper, to taste; 1 cup cubed feta cheese; 1 cup quartered tomatoes or halved cherry tomatoes; 1/4 cup sliced kalamata olives; 1/4 cup chopped Persian cucumbers; 1/4 cup chopped red onion; 2 tablespoons freshly chopped dill; 1 lemon, thinly sliced; 1 small red onion, sliced; 4 salmon fillets (12-oz. total), patted dry with paper towels; Kosher salt, to taste

ByThomas Greene February 3, 2026February 3, 2026

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Introduction

This Greek Salmon recipe combines tender, flaky fish with a vibrant, tangy feta and vegetable topping. It’s a simple, flavorful dish that brings the fresh tastes of the Mediterranean to your dinner table in under 30 minutes.

A white rectangular baking dish holds four cooked salmon fillets with a pinkish-orange color and a slightly shiny, moist texture. They are topped and surrounded by scattered cubes of white feta cheese, red cherry tomato halves, green cucumber chunks, slices of purple olives, and small bits of red onion. Fresh green dill sprigs are sprinkled on top, adding a delicate leafy texture. The dish has an oily, glossy sheen, and the ingredients rest on a base of thin lemon slices. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup extra-virgin olive oil
Juice of 2 lemons
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Freshly ground black pepper, to taste
1 cup cubed feta cheese
1 cup quartered tomatoes or halved cherry tomatoes
1/4 cup sliced kalamata olives
1/4 cup chopped Persian cucumbers
1/4 cup chopped red onion
2 tablespoons freshly chopped dill
1 lemon, thinly sliced
1 small red onion, sliced
4 salmon fillets (about 12 ounces total), patted dry with paper towels
Kosher salt, to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C). In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, and red pepper flakes. Season with freshly ground black pepper, then add the cubed feta and toss gently to coat. Cover the bowl and refrigerate the mixture for about 10 minutes while you prepare the other ingredients.
Step 2: Scatter the sliced lemon and red onion slices evenly across the bottom of a large baking dish. Place the salmon fillets skin side down on top of the lemon and onion. Season the salmon with kosher salt and freshly ground black pepper. Bake in the preheated oven until the salmon is opaque and flakes easily with a fork, about 18 to 20 minutes.
Step 3: While the salmon is roasting, return to the feta mixture. Add the quartered tomatoes, sliced kalamata olives, chopped cucumbers, chopped red onion, and fresh dill. Fold everything gently until well combined.
Step 4: To serve, arrange the salmon fillets on plates with some of the roasted lemon and onion slices. Spoon the feta and vegetable topping generously over each fillet and enjoy immediately.

Tips & Variations

For a milder flavor, reduce or omit the red pepper flakes.
Swap Persian cucumbers for English cucumbers or even diced zucchini if preferred.
Add fresh herbs like parsley or mint to the topping for extra brightness.
Serve with a side of crusty bread or a simple green salad to complete the meal.

Storage

Store any leftover salmon and topping separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or enjoy cold. If reheating, add the topping fresh to maintain its texture and flavor.

How to Serve

The image shows a white plate with a cooked piece of pink salmon placed on top of a thin lemon slice. The salmon is covered with small cubes of white feta cheese, chopped green cucumber, and red onion bits, along with some dark olives and fresh dill sprigs. Around the salmon, there are red cherry tomato halves and rings of red onion, all sitting in a light oily sauce. A silver fork is resting on the plate, holding flaked pieces of the salmon. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Be sure to thaw them completely in the refrigerator before cooking to ensure even roasting.

Is it necessary to marinate the feta beforehand?

Marinating the feta briefly allows it to absorb the flavors of lemon, garlic, and oregano, enhancing the dish. However, if short on time, you can combine the ingredients without marinating and still get good flavor.