Fresh Greek Feta Salmon w/ Crisp Potato Medallions and Optional Greek Salad

Delicious and Fresh Feta Salmon with potatoes!
For those watching their starch intake, this recipe is also great paired with a nice Greek salad!

Also consider occasionally alternating ingredients with other sides such as Broccolini, Rice Pilaf, or Risotto.
Simple and fresh ingredients for a tasty and enjoyable any night meal option.
The flavors in this dish are so vibrant and delicious to please even the pickiest of pallets.
1-1.5 Lb. Fresh Atlantic Salmon, 4 Small Russet Potatoes, 2 Lemons, Feta, Fresh Dill, Italian Parsley, 5 Garlic Cloves, Olive Oil, Kosher Salt, Pepper.

Optional Greek Salad Ingredients:
Kalamata Olives
Cherry Tomatoes
1/3 Red Onion
(Yellow and Red or Orange)

Homemade Vinaigrette:
(See September 16, 2020 post)

1/4 Cup Red Wine Vinegar
1 Cup Olive Oil
2 Garlic Cloves
1 TSP Dijon Mustard
1 TBSP Oregano
Kosher Salt

Makes 4-6 Servings. Preheat Oven to 500 degrees for potatoes. Decrease to 450 for the salmon.

Zest and halve lemons.
Wedge one half and juice the remaining lemon pieces.
Prep as pictured. Separate the parsley into three sections, dice dill, cut potatoes into medallions leaving the skin on and mince garlic.
Place the salmon skin side up.
Slice into four pieces.
Spray a foil lined cookie sheet with cooking spray. Add the filets.
Sprinkle the top and the bottom skin with kosher salt and ground pepper.
Top with feta.
Add the dill.
Add the lemon zest.
Sprinkle with 1/2 of the garlic and parsley.
Either set aside for a few minutes or cover and refrigerate until ready to bake. This makes a great make ahead meal! When time we’ll bake for 7-8 mins.

Now for the potatoes.
Prepare another pan with foil and spray with cooking spray. Lay potatoes flat, top with some olive oil.
Sprinkle with kosher salt, pepper, and top with parsley and .5 TBSP lemon juice. Place in a 500 degree oven for 20 minutes on the top row.
Reduce temperature to 450 degrees, move potato tray to the bottom row.

Place salmon tray on the top row and bake fish for 7-8 minutes. Both trays can bake at the same time in the oven until complete.
While it bakes, make the lemon vinaigrette topping. Add 2 TBSP Olive Oil to a bowl.
Add 1.5 TBSP of the lemon juice.
Add in remaining lemon zest.
Add in remaining garlic and parsley.
Mix well and set aside until fish is done baking.
Once complete, plate fish, and top with lemon vinaigrette and serve with potato medallions. Add the lemon wedge garnish (optional).

For the Greek Salad option,
chop a few cherry tomatoes, slice some red onion, cucumber, and dice yellow and orange bell peppers. Add to a large boil.
Toss in either a homemade Greek vinaigrette (combine recipe ingredients in a bowl and whisk).
Top with some feta.
Serve alongside the lemony feta salmon.
A delicious and healthy meal in just minutes!


Copyright © 2020. Original Photography, Writing, Recipe Creation, and Post by Andrea Danielle Pistella.

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