Mediterranean Herb Salmon With Salad (Printable)

Flaky baked salmon with Mediterranean herbs paired alongside a fresh, tangy cucumber tomato salad

# List of ingredients:

→ For the Salmon

01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 2 tbsp olive oil
03 - 1 tbsp fresh lemon juice
04 - 1 tsp dried oregano
05 - 1 tsp dried thyme
06 - 1 tsp dried basil
07 - 2 cloves garlic, minced
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - Lemon wedges, for serving

→ For the Cucumber Tomato Salad

11 - 1 large cucumber, diced
12 - 2 cups cherry tomatoes, halved
13 - ¼ red onion, thinly sliced
14 - ¼ cup Kalamata olives, pitted and sliced
15 - 2 tbsp fresh parsley, chopped
16 - 2 tbsp extra virgin olive oil
17 - 1 tbsp red wine vinegar
18 - ½ tsp dried oregano
19 - Salt and pepper, to taste

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small bowl, whisk together olive oil, lemon juice, oregano, thyme, basil, minced garlic, salt, and black pepper until well combined.
03 - Place salmon fillets on the prepared baking sheet. Brush the herb mixture evenly over each fillet, ensuring complete coverage.
04 - Bake for 12 to 15 minutes, or until the salmon is opaque throughout and flakes easily with a fork.
05 - While the salmon bakes, combine diced cucumber, cherry tomatoes, red onion, olives, and parsley in a large bowl.
06 - In a separate small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper. Pour over the salad and toss gently to coat evenly.
07 - Serve the salmon fillets hot with a generous portion of cucumber tomato salad on the side. Accompany with lemon wedges for squeezing over the fish.

# Expert Advice:

01 -
  • The salmon stays impossibly moist while developing this gorgeous herb crust that makes you look like a restaurant chef
  • That cucumber salad hits all the right notes, crisp, tangy, refreshing and it actually gets better if you make it ahead
02 -
  • If you have extra time, let the salmon hang out in the herb mixture for 30 minutes before baking
  • The salad actually benefits from sitting for 10 minutes before serving, letting the flavors mingle
03 -
  • Pat the salmon completely dry before brushing with the herb mixture for better adhesion
  • Let the salmon rest for a couple of minutes after baking so the juices redistribute

Go back