Baked Greek Salmon is perfectly flaky and full of Mediterranean flavors with lemon, garlic, oregano, and dill. A delicious way to get your protein in and it’s ready in 20 minutes.
Why You’ll Love Baked Greek Salmon
Baked Greek Salmon is full of classic Greek flavors to feel like you are traveling in the Mediterranean. Olive oil, lemon, garlic, oregano, and dill make an easy marinade that adds so much flavor to this salmon.
If you want a quick protein source, then this salmon is perfect because it is ready in 20 minutes. While it bakes, you can make this Greek Lentil Salad to pair with it.
Salmon is a healthy protein source packed with nutrients. I’m sure you have heard the recommendation to eat fish at least twice a week. This comes from the American Heart Association to meet your omega-3 fatty acid requirements to support heart health. Baked Greek Salmon is a tasty way to enjoy your recommended intake of omega-3 fatty acids.
Ingredients
- Salmon: great source of omega-3 fatty acids, which reduces inflammation and supports brain health.
- Extra Virgin Olive Oil: good source of monounsaturated fats as well as polyphenols and antioxidants that provide health benefits. I always choose extra virgin olive oil because it is the least processed and freshest type of olive oil.
- Lemon zest and juice: add freshness. I always like to include zest along with lemon juice for a stronger lemon flavor.
- Garlic: adds flavor and is a good source of micronutrients, including manganese, vitamin B6, vitamin C, and selenium.
- Oregano & dill: herbs for traditional Greek flavor. Fresh dill elevates the taste.
How to Make Baked Greek Salmon
Preheat oven to 400°F and line a baking sheet with parchment paper.
Pat salmon dry and cut into 4-ounce filets and place on parchment paper skin side down.
In a small bowl, add olive oil, lemon zest, lemon juice, garlic, oregano, and dill. Stir to combine. Pour over salmon.
Bake salmon for 12-15 minutes or until salmon flakes easily and internal temperature is ~145°F.
What to Pair with Baked Greek Salmon
For a full Greek meal prep, pair Baked Greek Salmon with my Greek Lentil Salad. The salad can be prepared while the salmon is in the oven.
Rice and potatoes make great carb sides for energy. Add roasted zucchini, red onion, and tomato for fiber.
Tips
- Don’t skip the step to pat salmon dry. This prevents it from becoming mushy and helps it flake nicely.
- Lemon zest adds a stronger fresh lemon flavor than using just lemon juice alone.
- Cooked fish can be stored in the refrigerator safely for 3-4 days according to the USDA.
- If you need more protein, then cut salmon filets into larger portions.
- Skin peels off easily when cooked salmon is cold. Prior to reheating the salmon, I peel the skin off.
Try These Meal Prep Recipes Next
- Greek Lentil Salad: Flavorful & Filling
- Air Fryer Salmon Bowl
- Spiced & Roasted Sweet Potatoes and Chickpeas
- Sheet Pan Gnocchi with Mushrooms, Spinach, and Shrimp
- Healthy Yogurt Curry Chicken with Rice in Pressure Cooker
- Salmon and Quinoa Salad with Kale Meal Prep
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Baked Greek Salmon
Ingredients
- 1 lb salmon
- 2 tsp extra virgin olive oil
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
- 2 garlic cloves, pressed
- 1 tsp dried oregano
- 1 Tbsp fresh dill, finely chopped
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Pat salmon dry and cut into 4-ounce filets and place on parchment paper skin side down.
- In a small bowl, add olive oil, lemon zest, lemon juice, garlic, oregano, and dill. Stir to combine. Pour over salmon.
- Bake salmon for 12-15 minutes or until salmon flakes easily and internal temperature is ~145°F.
Notes
- Don’t skip the step to pat salmon dry. This prevents it from becoming mushy and helps it flake nicely.
- Lemon zest adds a stronger fresh lemon flavor than using just lemon juice alone.
- Cooked fish can be stored in the refrigerator safely for 3-4 days according to the USDA.
- If you need more protein, then cut salmon filets into larger portions.
- Skin peels off easily when cooked salmon is cold. Prior to reheating the salmon, I peel the skin off.
