Salty feta and fresh herbs give salmon a flavor boost that takes it to a whole new level of awesomeness. Crisp, classic, and crunchy Greek salad completes the experience.
Heavenly! The herbs and the feta...simply amazing. The arugula and oregano... no words to fully describe. I am truly loving the freshness and convenience of Home Chef!
Amazing! Quick to make and light and flavorful to eat! Quality of ingredients was outstanding! So happy!!
Delicious and easy! This was a game changer - I am now an olive lover! The dish was beyond delicious. I will definitely be ordering and making this again. I am really picky about my salmon, and this texture was very good.
Broiled/baked salmon over greens has been a staple dinner at my house for quite some time (when salmon is on sale, anyway!). I've never been able to do anything this fancy, though! :-) Loved it!
This was one of my favorites! It was incredibly easy to make and the flavors were all perfect. The ingredients are so fresh, I feel like I couldn't have found better on my own.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
Prepare the Ingredients
Stem dill and parsley and coarsely chop.
Stem oregano and mince.
Trim cucumber and cut into ¼” rounds.
Halve olives lengthwise.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Pat salmon dry, and season flesh side with ¼ tsp. salt and ¼ tsp. pepper.
Make Topping and Bake Salmon
Combine dill, parsley, feta, and lemon zest in a mixing bowl.
Place salmon on prepared baking sheet, skin side down, and top with feta-herb mixture.
Bake in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.
Rest cooked salmon 5 minutes.
While salmon bakes, make vinaigrette.
Make the Vinaigrette
In another mixing bowl, whisk together 1 Tbsp. lemon juice, sugar, oregano, 1 Tbsp. olive oil, and a pinch of salt and pepper.
Toss the Salad
While salmon rests, add arugula, roasted red peppers, Kalamata olives, cucumbers, and a pinch of salt and pepper to bowl with vinaigrette and toss to combine.
Finish the Dish
Plate dish as pictured on front of card, squeezing remaining lemon (to taste) over salmon. Bon appétit!
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