Greek Roasted Salmon Vinaigrette

Baked Salmon with Greek Salsa

Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people



  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest
  • 2 cloves garlic minced
  • 2 Tbsp honey
  • 1 tsp fresh oregano chopped
  • 2 shallots finely diced
  • Freshly ground black pepper to taste
  • Sea salt to taste


  • 1 cup Roma tomatoes diced
  • 1/4 c. Kalamata olives coarsely chopped
  • 2 Tbsp capers rinsed and chopped
  • 1/4 c. English cucumber seeded and diced
  • 1/2 red onion finely diced
  • 2 Tbsp fresh dill chopped
  • 1 cup feta cheese crumbled


  • 24 oz side of salmon cut into 8 filets
  • Freshly ground black pepper


Marinade and Dressing:

  • In a large bowl, whisk together olive oil, lemon juice, zest, honey, garlic, oregano, and shallots. Season with salt and pepper to taste. Set aside.
  • Salmon:
  • Slice side of salmon into 8 filets. Place in a baking dish and pour half of the marinade over top of salmon, turning to coat all side.


  • In a medium bowl with a lid combine tomatoes, olives, capers, cucumbers, chopped red onion, dill. and feta cheese,. Pour in remaining 1/2 of the marinade/dressing and toss to combine. Place in fridge for up to 3 days until ready to serve.

To Prepare:

  • Preheat oven to 425°. Place rack in middle of oven.
  • Bake until opaque and flaky, 18 to 20 minutes.
  • Place Greek Salsa on top of roasted salmon.