Mediterranean Salmon
This Mediterranean salmon is the perfect, easy weeknight meal. It’s made with wholesome ingredients and is done in under 30 minutes. The salmon is roasted along with cherry tomatoes, asparagus, red onion and then topped with the creamiest kefir tzatziki sauce. It’s sure to be a family favorite!
Why You’ll Love This Recipe
- Easy to make.
- One pan meal.
- Done in under 25 minutes.
- Made with wholesome ingredients.
- Packed with flavor.
- Naturally gluten free.
- Can easily be made dairy free.
- High in protein and healthy fats.
Ingredients & Substitutions
- Extra virgin olive oil. To season the salmon and veggies. Also for the tzatziki. Avocado oil also works.
- Wild caught salmon. 2 (8oz) filets or 1 (1lb) filet of wild caught salmon. Sub Atlantic salmon if needed.
- Cherry tomatoes. 10 oz container of cherry tomatoes or about 1 cup. You can use grape tomatoes as well.
- Asparagus. Bunch of asparagus, cut into 1 inch pieces. You can sub for brussels sprouts, broccoli or zucchini.
- Red onion. Chopped into large pieces. Sub yellow onion.
- Kefir. 1/2 cup plain organic kefir. I always use Lifeway kefir. You can sub with more greek yogurt.
- Whole milk greek yogurt. Make sure to choose whole milk greek yogurt, this will make it thicker and will provide more nutrients. Sub with coconut or almond milk yogurt for dairy free Mediterranean salmon dinner.
- Garlic. 1 clove garlic, minced. About 1 tsp.
- Lemon juice. 1 tbsp of fresh lemon juice, about 1/2 lemon juiced.
- Fresh herbs. Fresh parsley, dill and chives. For the tzatziki and also for a garnish on the Mediterranean salmon.
- Seasonings. You will need salt, pepper, and blackening seasoning are used. If you don’t have blackening seasoning you can just use the salt and pepper.
How To Make This Mediterranean Salmon
Step 1
Prep the veggies and salmon. Preheat oven to 400. Dice the veggies and season with olive oil and spices. Add the veggies to a greased baking sheet, leaving space for the salmon in the middle of the sheet. Place the salmon on the baking sheet between the veggies.
Step 2
Bake the salmon and veggies. Place in the oven and bake for about 15-20 minutes.
Step 3
Make the tzatziki. Add all tzatziki ingredients to a medium sized bowl and mix until fully combined.
Step 4
Remove Mediterranean salmon oven and garnish. Remove the sheet pan from the oven, the salmon should have white spots showing and the veggies will be lightly crispy. Top with fresh herbs and homemade tzatziki.
Step 5.
Serve & enjoy! Serve Mediterranean salmon over couscous, quinoa, or rice. Top with more fresh herbs and homemade kefir tzatziki.
Expert Tips
- For the creamiest tzatziki make sure you use full fat kefir and yogurt. This will make it creamier and deliver more nutrients!
- Choose wild caught salmon if possible. To know when the salmon is cooked perfectly pay attention to if the salmon has white “globs” coming out of it. That is a sign that it is done cooking! Another sign is that the salmon will be flakey and will fall apart easily.
- Serve with carbohydrate of choice for a perfectly balanced meal. It would be delicious with rice, couscous, or potatoes.
Frequently Asked Questions
Can this be made dairy free?
Yes! Simply sub the greek yogurt and kefir for a dairy free greek yogurt. If you can’t find a dairy free greek yogurt thats okay, it may not be as thick but will still taste the same.
Can I use other veggies?
Of course, this dish is so versatile and is delicious with many other veggies such as broccoli, brussels sprouts, zucchini or cauliflower.
How to store?
While I personally don’t think salmon is the best leftover, you can store in an airtight container in the for 2-3 days. The tzatziki can be stored in an airtight container in the fridge for up to 4-5 days.
What else can I use the tzatziki on?
The tzatziki can be used in a wrap, as a dip for veggies, drizzled on veggies, or as the sauce on another dish like this one or this one.
You May Also Like
- Crispy Quinoa Salad
- Greek Lamb Salad
- Mediterranean Lamb Meatball Bowls
- Greek Chicken Bake
- Greek Feta Fries
- Mediterranean Veggie Sheet Pan
Mediterranean Salmon
Ingredients
- 2 filets wild caught salmon
- 1 tsp blackened seasoning
- salt & pepper , to taste
- 1 pint cherry tomatoes
- ½ red onion, diced
- 1 bunch asparagus, chopped
- 1 tsp paprika
- 1 tsp oregano
- 2 tbsp fresh parsley
Tzatziki
- 1 cup whole milk yogurt
- ¼ cup plain kefir
- ½ tbsp olive oil
- ½ cup cucumber, finely grated
- 1 tbsp lemon juice
- 1 clove garlic, grated
- 1 tbsp dill, chopped
- 1 tbsp parsley, chopped
- dash salt & pepper
Instructions
- Prep the veggies and salmon. Preheat oven to 400. Dice the veggies and season with olive oil and spices. Add the veggies to a greased baking sheet, leaving space for the salmon in the middle of the sheet. Place the salmon on the baking sheet between the veggies.
- Bake the salmon and veggies. Place in the oven and bake for about 15-20 minutes.
- Make the tzatziki. Add all tzatziki ingredients to a medium sized bowl and mix until fully combined.
- Remove from oven and garnish. Remove the sheet pan from the oven, the salmon should have white spots showing and the veggies will be lightly crispy. Top with fresh herbs and homemade tzatziki.
- Serve & enjoy! Serve salmon and veggies over couscous, quinoa, or rice. Top with more fresh herbs and homemade kefir tzatziki.
Notes
- To make dairy free, sub greek yogurt and kefir for a thick dairy free yogurt.
- Store tzatziki in an airtight container in the fridge for up to 4-5 days. Serve in on a wrap, use it as a dip for veggies, drizzle over a bowl.
- Add whatever veggies you have on hand – broccoli, cauliflower, brussels sprouts, and zucchini would all be delicious.