Greek Salmon with Tomatoes and Feta
An easy salmon recipe with only 15 minutes active cooking time. Perfect for weeknight meals
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
Scale
Ingredients
- 2 lbs/ 900g salmon filet, whole or in portions
- 3 Tablespoons olive oil, separated
- 1/3 cup minced onion
- 2 garlic cloves, minced
- 1 can (14oz/400g) Italian chopped tomatoes
- 1/2 cup tomato paste/concentrate
- 2 Tablespoons capers
- 2 Tablespoons olives, pitted and halved
- 1/2 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1/4 teaspoon red chili flakes (or more to taste)
- 1/4 cup plus 2 Tablespoons chopped parsley
- salt and pepper
- 4 oz/115 g feta cheese (about 1 cup)
- 1 Tablespoon Ouzo or other anise flavoured liquor (optional)
Instructions
- Preheat the oven to 200C/400F.
- Heat 2 Tablespoons of olive oil in a medium skillet and add the onion. Sauté for a few minutes, until starting to go translucent, then add the garlic. Cook until garlic is just going fragrant, about 30 seconds.
- Add the canned tomatoes, tomato paste, capers, olives, cherry tomatoes, oregano, chili flakes and 1/4 cup of parsley. Season with salt and pepper. Bring to a simmer and cook for 10 minutes.
- Drizzle a baking dish with 1 Tablespoon of olive oil and place the fish filet(s) in the dish. Pour tomato sauce over the top of the fish. Bake in the oven for 15 minutes.
- Remove from the oven. Sprinkle the fish with feta and return to the oven for 5 minutes, until melting and beginning to brown in places.
- Remove from the oven, sprinkle with Ouzo and remaining 2 Tablespoons of parsley and serve.
Keywords: greek salmon, salmon with tomatoes and feta