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Greek-Style Baked Salmon with Citrus Potatoes, Tzatziki & Feta-Herb Crumble
Mediterranean

Greek-Style Baked Salmon with Citrus Potatoes, Tzatziki & Feta-Herb Crumble

Salmon fillets baked under a Mediterranean-spiced feta crumble, served with citrus-roasted potatoes, a chunky tomato-balsamic salad, and a cool cucumber-garlic tzatziki on the side.

Total
30 min
Prep
10 min
Cook
25 min
Serves
4
  • comfort
  • healthy

Ingredients

For 4 servings

  • salmon fillet18 oz
  • potatoes36 oz
  • tomato4 piece
  • cucumber1 piece
  • yellow onion1 piece
  • lemon2 piece
  • garlic1 clove
  • plain yogurt10 tbsp
  • feta cheese4 oz
  • balsamic vinegar4 tsp
  • Mediterranean seasoning blend4 tsp
  • dried oregano½ tsp
  • olive oil3 tbsp
  • salt2 tsp
  • black pepper½ tsp

You'll need

sheet pan · bowl

Method

  1. Preheat the oven to 460 F.

    5 min · bake

  2. Toss potato wedges with oil, lemon juice, oregano and salt.

    5 min · prep

  3. Roast, flipping halfway, until tender and lightly browned.

    30 min · roast

  4. Grate the cucumber and wring it dry in a clean towel.

    4 min · prep

  5. Stir cucumber, yogurt, garlic, salt and pepper into tzatziki.

    3 min · prep

  6. Crumble the feta with the seasoning blend, oil and black pepper.

    3 min · prep

  7. Pat the salmon dry and press the feta mixture onto each fillet.

    3 min · prep

  8. Bake until the flesh is opaque and matte all the way through.

    10 min · bake

  9. Toss tomato, onion, balsamic, oil and salt, then plate everything.

    4 min · rest

Serving suggestion

A chilled assyrtiko or a crisp sauvignon blanc pairs wonderfully. A handful of olives or a few sliced pepperoncini on the plate amplifies the Mediterranean notes.

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