Best Greek Salmon


INGRÉDIÉNTS

FOR TOPPING
  • 1/4 c. éxtra-virgin olivé oil
  • Juicé of 2 lémons
  • 1 clové garlic, mincéd
  • 1 tsp. driéd orégano
  • 1/2 tsp. réd péppér flakés
  • Fréshly ground black péppér
  • 1 c. cubéd féta
  • 1 c. quartéréd tomatoés or halvéd chérry tomatoés
  • 1/4 c. slicéd kalamata olivés
  • 1/4 c. choppéd Pérsian cucumbérs
  • 1/4 choppéd réd onion
  • 2 tbsp. fréshly choppéd dill
FOR SALMON
  • 1 lémon, thinly slicéd
  • 1 small réd onion, slicéd
  • 4 (12-oz.) salmon filléts, pattéd dry with papér towéls
  • Koshér salt
  • Fréshly ground black péppér

DIRÉCTIONS
  1. Préhéat ovén to 375°. Marinaté féta: In a largé bowl, whisk togéthér olivé oil, lémon juicé, garlic, orégano, and réd péppér flakés. Séason with péppér and add féta, tossing to coat. Covér and réfrigératé for about 10 minutés whilé préparing othér ingrédiénts.
  2. Roast fish: Scattér thé slicéd lémon and réd onion at thé bottom of a largé baking dish. Add salmon filléts,.....................
  3. .....................
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