Easy Greek Salmon & Zucchini Recipe
This easy recipe for parchment-baked Greek salmon with zucchini and salty feta is a delicious and healthy all-in-one dinner. Featuring tender salmon fillets, thinly sliced zucchini, and bold Mediterranean flavors like dill, olives, and feta cheese, it comes together in just 35 minutes with minimal cleanup.
Equipment
- Parchment paper (15 × 16-inch pieces)
- Bowl
- Rimmed baking sheet
Ingredients
- ¼ cup extra-virgin olive oil
- 2 garlic cloves minced or grated
- Juice of 1 lemon
- 1 tablespoon chopped fresh dill
- 2 teaspoons smoked paprika
- Kosher salt and freshly ground black pepper
- 1 small russet potato very thinly sliced into ¼-inch rounds
- 1 small zucchini thinly sliced
- 4 6- to 8-ounce salmon fillets, skin removed
- 1 lemon sliced
- ⅓ cup pitted kalamata olives
- 4 ounces feta cheese crumbled
- Crushed red pepper flakes optional
- Fresh arugula and basil for serving
Instructions
- Preheat the oven: Set your oven to 400°F to prepare for baking.
- Mix the marinade: In a small bowl, combine the olive oil, minced garlic, fresh lemon juice, chopped dill, smoked paprika, and a pinch of salt and pepper. Stir until the mixture is well blended.
- Assemble the packets: Lay each piece of parchment paper flat on a clean surface. On one half of the parchment, layer thin slices of potato, followed by zucchini slices. Use about one-fourth of each vegetable per packet. Sprinkle with salt and pepper. Place a salmon fillet on top of the vegetables, drizzle with some of the olive oil mixture, and add two lemon slices on top of the salmon. Scatter a few olives over the layers. Repeat this process for the remaining packets.
- Seal the packets: Fold the empty side of the parchment over the salmon and vegetables. Tightly fold and crimp the open edges twice to create a sealed packet. Place the sealed packets on a rimmed baking sheet.
- Bake: Transfer the baking sheet to the oven and bake for 18 to 20 minutes, or until the potato slices are tender and the salmon is cooked through.
- Serve: Carefully remove the packets from the oven and transfer them to individual plates. Tear open the parchment packets, discarding the top layer of paper. Top each serving with crumbled feta cheese, a sprinkle of red pepper flakes (if using), and fresh arugula or basil. Serve immediately for a fresh and flavorful dish.
Notes
- For added convenience, you can use pre-made parchment packets available at some stores.
- Variations include swapping russet potatoes for sweet potatoes or adding cherry tomatoes for extra flavor.
- This method locks in moisture, preserving the fish's nutrients and enhancing its flavor.
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