Oven Roasted Greek Salmon

Pairs great with “Wine By Joe” Pinot Gris Willamette Valley Oregon

Ingredients

For the Topping

• 1/4 c. extra-virgin olive oil
• 1 lemon juiced
• 2 garlic cloves minced
• 1 tsp. dried oregano
• 1 tsp. red pepper flakes
• Freshly ground black pepper
• 1 c. cubed feta
• ½ c. halved cherry tomatoes
• ¼ c. sliced kalamata olives
• ¼ c. small diced English cucumbers
• ¼ of a red onion small diced
• 2 tbsp. freshly chopped basil
• 2 tbsp. freshly chopped dill

FOR THE SALMON

• 1 lemon thinly sliced
• 1 lime thinly sliced
• 1 small red onion, sliced
• 4 sockeye salmon filets (5-6 oz per filet)
• Kosher salt
• Freshly ground black pepper 

DIRECTIONS 

Preheat oven to 375°. Marinate feta: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, and red pepper flakes. Season with pepper and add feta, tossing to coat. Cover and refrigerate for about 10 minutes while preparing other ingredients.

Roast fish: Shingle the sliced lemon, lime and red onion at the bottom of a large baking dish. Add salmon fillets, skin side down, to baking dish. Season with salt and pepper and bake for 10 min.

While the fish is baking make topping: Into the bowl with feta, add tomatoes, olives, cucumbers, chopped red onion, basil, and dill. Fold gently to combine.  Top salmon with feta mixture and bake for 5-6 more minutes or until salmon is opaque and flaky.

To serve: Plate salmon with lemon, lime and red onion slices and top with more fresh basil and dill if desired.