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Pan-seared Mediterranean salmon fillets topped with cucumber tomato feta salsa on a ceramic plate.

Easy Mediterranean Salmon Dinner

Tender, flaky pan-seared or baked salmon fillets crowned with a bright, crisp cucumber, red and yellow cherry tomato, olive, and feta salsa. A clean, 30-minute Mediterranean meal packed with healthy fats and bold flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 2
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Salmon:
  • - 2 large salmon fillets about 6 oz each, skin-on or skinless
  • - 1 tbsp extra virgin olive oil for brushing
  • - 1/2 tsp dried oregano
  • - 1/2 tsp garlic powder
  • - 1/4 tsp paprika
  • - Salt and freshly cracked black pepper to taste
For the Greek Salsa & Dressing:
  • - 1/2 English cucumber small diced
  • - 1 cup cherry or grape tomatoes mixed red and yellow, halved
  • - 1/3 cup pitted Kalamata and green olives sliced or halved
  • - 1/3 cup feta cheese crumbled
  • - 2 tbsp fresh parsley or dill finely chopped
  • - 1 tbsp red onion finely minced
  • - 2 tbsp extra virgin olive oil
  • - 1 tbsp fresh lemon juice

Method
 

Step 1: Prepare the Fresh Salsa
  1. In a medium mixing bowl, combine the diced cucumber, halved red and yellow cherry tomatoes, sliced olives, minced red onion, and chopped fresh herbs. Drizzle with 2 tablespoons of extra virgin olive oil and 1 tablespoon of fresh lemon juice. Season with a light pinch of salt and pepper. Toss gently to combine. Fold in the crumbled feta cheese last so it keeps its shape, then set the bowl aside at room temperature so the flavors meld.
Step 2: Season the Fish
  1. Use a paper towel to thoroughly pat the salmon fillets completely dry on all sides. Brush both sides of the fillets lightly with 1 tablespoon of olive oil. Evenly sprinkle the flesh side with dried oregano, garlic powder, paprika, salt, and black pepper.
Step 3: Cook the Salmon (Choose Oven or Stovetop)
  1. - Option A (Oven-Baked): Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Place salmon skin-side down and bake for 12 to 15 minutes until opaque and easily flaked with a fork.
  2. - Option B (Pan-Seared): Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place salmon in the pan (seasoned flesh-side down first). Sear for 3 to 4 minutes until a golden crust forms, flip, and cook 2 to 3 minutes more until cooked through.
Step 4: Plate and Serve
  1. Transfer the cooked salmon fillets to wide serving dishes. Generously spoon the fresh cucumber-tomato-olive-feta salsa directly over and around the hot fillets. Drizzle any remaining lemon-olive oil dressing from the bowl over the fish. Serve warm with extra fresh lemon wedges.

Notes

- Room Temperature Salsa: Let the salsa sit at room temperature while cooking the fish to prevent chilling hot salmon.
- Internal Temperature: Salmon is perfectly done when it reaches 135°F–140°F internally on an instant-read thermometer before resting.
- Storage: Store leftover cooked salmon and fresh salsa in separate airtight containers in the fridge for up to 3 days.