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.
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 of 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.
What do I need to make Mediterranean Style Salmon?
Let’s start by gathering the ingredients we need to make Mediterranean style salmon. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Can I use the tapenade with other fish?
Yes, you can. This topping will be a wonderful addition to any of your favorite white flesh fish.
These are some of my favorites:
- Mahi-Mahi
- Grouper
- Red Snapper
- Flounder
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 should be served cold on top of the cooked salmon.
Do I have to use Feta Cheese in this Tapenade?
No, you don’t.
I also like this tapenade with Bleu Cheese or Gorgonzola.
If you’re not fond of cheese you can leave it out altogether.
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!
If you enjoyed this recipe you might also like these recipes:
- Blackened Salmon with a Gorgonzola Cream Sauce
- Pan Seared Halibut
- How to Poach Mahi-Mahi (or your favorite fish)
- Grilled Atlantic Rockfish
Mediterranean Style Salmon
Ingredients
- 2 salmon filets Sockeye, Coho or Atlantic
- ½ cup mixed olives
- ½ cup diced tomato
- ⅓ cup feta crumbles
- 1 tablespoon finely chopped Italian parsley
- 1 tablespoon extra virgin olive oil
- ½ teaspoon balsamic vinegar or more to taste
- sea salt and pepper to taste
Instructions
Salmon
- preheat the oven to 350 degrees
- rinse the 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 the salmon in a baking dish with a little water in the dish to keep the salmon from drying out
- place the dish in oven and bake for 15 minutes
- Remove from oven and top with the cold feta-olive tapenade
Tapenade
- chop the 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 the salmon liberally with the feta-olive tapenade and serve
Michelle
This was so delicious, easy enough for a weeknight, impressive enough for company. We made the recipe as directed mostly. Subbed sundried tomatoes for the fresh ones, and served on a bed of baby spinach. Had tabbouleh on the side.
Jerry Brennan
I did the exact same thing this evening, sun dried tomatoes, and spinach…..prior to reading the comments and saw that you, too, did this. Great minds think alike!
😎
Delicious
Christine Dahlberg
I made this with no tweaks except I baked the salmon in an open top aluminum foil boat I made with a little water in the bottom. Super delicious and super easy to make. I served it with couscous fritters made from leftover couscous . I really impressed myself and my dinner companion. It also looked as impressive as it tasted good
Addison
These flavors are so fresh! What a delicious dinner!
Mama Maggie's Kitchen
This dish looks SO deliciously good. I wish I could eat that right now!
jill
I can’t wait to make this for my sister. She will love it so much! Thanks for sharing!
Jamie
My family will love this salmon! Great flavors!
Kim Guzman
Yum! Those olives make a perfect pairing with the salmon.
FOODHEAL
Salmon and olives must be so delicious… I love this recipe
Andréa Janssen
A really flavorful salmon. I loved the tapenade topping!
Julia
Wow! I usually never make salmon because I feel like I can never get it properly flavored and it just comes out fishy. This is so flavorful, with just some simple toppings!
Alexandra
Delicious flavours! The Mediterranean topping works so well with the salmon.
Deb
Can you tell us how much balsamic? Measurement is missing.
Chef Dennis Littley
sorry about that, and thanks for letting me know.
it is 1/2 teaspoon or to your taste.
Stan
Absolutely fantastic recipe! Beautiful flavor…will make again!
Sam
How much oil and vinegar do you add?
Chef Dennis Littley
its more or less to your tastes. it doesn’t need very much, 1/2 tsp oil 1/4 tsp vinegar
Sam
Thank you! I made this for several people tonight and everyone loved it! I followed your recipe exactly and the salmon came out perfectly cooked and so tender. The tapenade is delicious! It was definitely “restaurant quality” made right in my own kitchen. Thanks for a great recipe! I will look for more of your recipes to try.
Chef Dennis Littley
thanks for the great comment and review Sam!
Gina
Made this! We loved this! Definitely a repeat!