INGREDIENTS
| Ingredient | Amount |
|---|---|
| Salmon fillets (6 oz each) | 4 |
| Extra virgin olive oil | 3 tablespoons |
| Garlic cloves, minced | 3 |
| Fresh lemons (juice and zest) | 2 |
| Dried oregano | 1 tablespoon |
| Cherry tomatoes, halved | 1 cup |
| Feta cheese, crumbled | ½ cup |
| Fresh oregano leaves | For garnish |
| Salt and pepper | To taste |
INSTRUCTIONS
Prepare:
- Preheat oven to 400°F (200°C)
- Line baking sheet with parchment paper
- Pat salmon fillets completely dry with paper towels
- Season both sides with salt and black pepper
Season:
- Mix olive oil, minced garlic, lemon juice, lemon zest, and dried oregano in small bowl
- Brush mixture generously over each salmon fillet
- Make sure to coat top and sides
Bake:
- Place salmon skin-side down on prepared baking sheet
- Scatter cherry tomatoes around salmon
- Bake 12-15 minutes depending on thickness
- Salmon is done when it flakes easily with fork
- Internal temperature should reach 145°F
- Don’t overcook – salmon continues cooking after removal
Finish:
- Remove from oven
- Immediately top each fillet with crumbled feta cheese
- Garnish with fresh oregano leaves
- Serve with lemon wedges
- Drizzle pan juices over salmon
Serving: Pair with rice, roasted vegetables, or our Easy Greek Chicken Bowl. More ideas at Food & Wine Salmon Recipes.
Storage: Refrigerate up to 2 days. Enjoy cold in salads or reheat gently at 300°F.
Nutritional Information: 340 calories | 36g protein | 4g carbs | 20g fat | Rich in omega-3 fatty acids
