Greek Salad Salmon: Easy Dinner Recipe

Greek Salad Salmon: easy, speedy and delicious.
Greek Salad Salmon: easy, speedy and delicious.

While you often see pictures of complicated, precious desserts that have taken me all day to make, or beautiful, individually portioned appetizers, most of the time I make uncomplicated meals. During the week, when we spend long hours working, I am not interested in making a masterpiece, rather making an easy dinner recipe, that can be done quickly.

Last night was no exception. I made Greek Salad Salmon, which is, essentially, a piece of roasted fish topped with Feta, tomatoes, cucumbers and onions. Yesterday, I added a few things to the salad, and served it atop lettuce because I could not manage to make another vegetable. Normally, I’d serve this with a side of asparagus or broccoli.

The best part about this effortless meal? It’s delicious. So good, in fact, that it is often requested by FKGuy. Here is the recipe, and note that it serves two, but can easily be doubled or tripled for more people. You can also use whatever fish you would like. I usually choose salmon when wild Alaskan salmon is available.


2 Salmon fillets (preferable wild), about 6 – 8 ounces each

Salt, pepper, garlic powder, cumin, paprika (or whatever spices you like)

2 Tablespoons butter

1 Lemon, cut in half

3 Tomatoes

1/2 Cucumber

1 Small Onion

3 ounces Feta cheese

Red wine vinegar

Olive Oil

Optional: 1 small bell pepper, and 1 avocado (to make the salad a bit heartier)

Preheat oven to 400 degrees.

Chop tomatoes, cucumber, onion and feta cheese (and bell pepper and avocado, if using) and put in ziploc bag. Add a little salt, pepper, juice from half the lemon, a splash of vinegar and 1 – 2 tablespoons of olive oil. Seal the bag, and shake to mix. Set aside and let marinate until fish is ready.

Place the salmon in a baking pan and top with salt, pepper, garlic powder, cumin and paprika. Squeeze the other half of the lemon on the fish and top with butter. Roast in the oven for about 18 – 20 minutes, until fish is cooked but slightly orange in the middle. (If you can cut into it easily with a knife, it is done.)

Serve with salad on top, as it creates a satisfying balance between the cool salad and the hot fish.

(By the way, you should know this: the secret to moist, flavorful fish is to add a little butter. Butter makes everything better.)