Mediterranean Style Salmon – Delicious and Healthy!
Since finding out that I like salmon (specifically Northwest Salmon) I’ve been enjoying experimenting with different ways to prepare and serve this delightful fish! One of my new favorites is my easy to make Mediterranean Style Salmon. You might also like my Pistachio Crusted Salmon and my Blackened Salmon with a Gorgonzola Cream
This is one of my Restaurant Style Dishes that you can make easily in your own home in less time than it takes to pick-up takeout and for a fraction of the cost of eating out……. What could be better?
Everyone has busy lives and eating well has to be one of the most important decisions we need to make. But eating healthy doesn’t mean we need to scrimp on the flavors and my Mediterranean Style Salmon is loaded with flavor. With a busy lifestyle we need to find healthy flavorful dishes that we can make in a short amount time, and of course, we need them to be cost effective.
Since my recent find of Northwest Coho Salmon at Costco, good salmon has become affordable and since its IQF frozen, readily available.
You can make the feta-olive tapenade ahead of time to even save yourself, even more time and do yourself a favor and make a little extra because you’re going to love the flavor of my feta-olive tapenade.
It makes a great bruschetta topping and would be delicious with grilled chicken or any other fish. Serve this dish with your favorite side dish or just a salad and you have a healthy delicious restaurant style dinner on your table in less than 30 minutes!
- 2 salmon filets I used coho
- 1/2 cup mixed olives
- 1/2 cup diced tomato
- 1/3 cup feta crumbles
- 1 tablespoon finely chopped Italian parsley
- splash of olive oil
- splash of balsamic vinegar
- sea salt and pepper to taste
- preheat the oven to 350 degrees
- rinse salmon under cold running water
- remove skin from salmon if still attached by careful running a knife between the skin and flesh of the salmon
- sprinkle the top of the salmon with sea salt and black pepper
- place salmon in baking dish with a little water in the dish to keep the salmon from drying out
- place in oven and bake for 15 minutes
- Remove from oven and top with feta-olive tapenade
- chop mixed olives and tomatoes in a small dice
- finely chop Italian parsley
- mix the olives, tomatoes, parsley and feta crumbles together adding the olive oil and balsamic vinegar
- season to taste with sea salt and black pepper
- Top salmon liberally with feta-olive tapenade and serve
This sounds totally delicious and must be tried
Thanks Larry, it was pretty awesome!
Mouthwatering Chef, that’s great stuff. I love the look of the rice you have served it with. Bookmarked, again.
Thanks Minnie!
an absolutely fabulous recipe for salmon salmon is not only my favorite but it’s very good for your brain and your heart organs big time for real so eat Good and Plenty and I don’t mean the candy
Thanks Constance! I’m happy to hear that you enjoyed my recipe
I am a big fan of salmon, the recipe sounds so delicious. Thank you bunches for sharing.
I love tapenade Lindy and its a nice addition to salmon, hope you enjoy it!
Yum – thanks so much and Have Easter to you!
your welcome Liz, Happy Easter to you as well!
Hi Chef Dennis. This is just so mouthwatering. Definitely perfect to eat with rice. I love salmon. It looks so amazing!
Thanks Maureen, I’m happy to hear you like my Salmon!
Dennis, I always have salmon in the freezer — plus tapenade is a favorite o’mine. Genius flavor combo… you ROCK!!!
Please post calories for your wonderful healthy recipes. I need to know! Thank you.
Sorry Alberta, but I don’t figure out calories of my recipes or supply any nutritional info, just the recipe I use to make my dishes.
Can I order your cook book?
I don’t have a cookbook Modi, but thank you for asking.
I see your response that you do not post calories, but just another comment on that; if recipes are listed under “healthy” it would be helpful to know nutritional information, not just calories. There are many people out here these days with different types of diet restrictions who need to know that information. There are programs like Mastercook that calculate that, and that you could use to find that information. It’s a nuisance to put all of a recipe in, and then discover that it does not fall within restrictions you might have.
I would suggest anyone on that type of diet, use one of those programs for all of their meals before cooking. I’m on a low calorie , GF, Soy Free diet myself and pretty much use common sense. If you’re on a restricted diet having that program to input all your meals is something each individual should do. Most cookbooks and magazine recipes don’t include nutritional information.
thanks for your input.
Fabulous and super easy to prepare
Happy to hear you enjoyed the recipe Rachel!
Hi Chef Dennis! I love your recipes! This salmon looks fantastic. I have salmon in the freezer, so this is dinner tonight! Thank you for such simple yet awesome recipes!
Your welcome Brenda and thank you for stopping by my blog today! I hope you find more recipes to keep you coming back
Outstanding recipe! I changed the Salmon a little to bake in foil (olive oil/lemon juice), but made the tapenade exactly. One of the best Samon dishes I’ve tried on my own. High marks from my fiancée. Thanks for this!
I’m very happy to hear you enjoyed my recipe John, the tapenade is an excellent way to enjoy salmon!
I am planning on using this delicious-looking recipe for my New Year’s Eve party but I do have a question. Do you usually heat up the tapenade or is it served cold/room temperature? Thanks!!
hi Robin
I thought about heating it up but ended up serving at room temp. I think that was definitely the way to go, I think heating it would make the flavor profile too intense.
Just made this for me and my girlfriend.
I served it with lemon and rosemary rice and it was delicious.
This is the first time I’ve cooked salmon without the skin on and in water in the oven, it came out so good. Finally the tapenade was so good and a perfect compliment to the salmon.
Such a good recipe than you chef 😀
hi Paul
I’m very happy to hear that my salmon recipe was a hit at your house! Remember to always add a little water to the pan whenever you oven roast fish, to help it stay moist.
Now you have to try my tiramisu recipe and really wow your girlfriend!
If only she liked coffee! Anything else that would be a nice follow dessert to this recipe?
I made this again tonight but used sun dried tomato rice and did cajun season king prawns with it…..delicious! Easily my favourite recipe I’ve found this year. Thanks chef Dennis!
A strawberry gelato or lemon gelato would be a good choice.
The whole dish looks great – but that feta-olive tapenade looks amazing – I imagine using it for heaps more!!! Thanks!