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
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
Preheat the oven to 460 F.
5 min · bake
Toss potato wedges with oil, lemon juice, oregano and salt.
5 min · prep
Roast, flipping halfway, until tender and lightly browned.
30 min · roast
Grate the cucumber and wring it dry in a clean towel.
4 min · prep
Stir cucumber, yogurt, garlic, salt and pepper into tzatziki.
3 min · prep
Crumble the feta with the seasoning blend, oil and black pepper.
3 min · prep
Pat the salmon dry and press the feta mixture onto each fillet.
3 min · prep
Bake until the flesh is opaque and matte all the way through.
10 min · bake
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.