Go Back
Print

Greek Salmon with Horiatiki Salad and Creamy Tzatziki

This Mediterranean-inspired salmon is fresh, flavorful, and packed with protein. The warm, flaky salmon is topped with a crisp Greek horiatiki salad and finished with a creamy tzatziki drizzle. This is an easy, healthy and delicious weeknight meal.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • For the Salmon:
  • 4 salmon fillets about 5–6 ounces each, cut in half lengthwise if desired
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • Juice of ½ lemon
  • For the Horiatiki Greek Village Salad:
  • 2 cups cherry tomatoes halved
  • 1 English cucumber diced
  • ½ small red onion thinly sliced
  • 1 green bell pepper diced
  • ½ cup Kalamata olives halved
  • 4 oz feta cheese crumbled or cut into chunks
  • 1 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • ½ tsp dried oregano
  • Pinch of sea salt and black pepper
  • For the Tzatziki:
  • ¾ cup plain Greek yogurt full-fat or 2%
  • ½ cup grated cucumber squeezed dry
  • 1 garlic clove minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh dill or 1 tsp dried dill
  • ½ tbsp extra virgin olive oil
  • Pinch of sea salt

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet or baking dish with parchment paper.
  • Season the salmon. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and lemon juice, then sprinkle with oregano, garlic powder, onion powder, sea salt, and black pepper.
  • Bake for 12 minutes if using thinner salmon fillets (such as fillets cut in half lengthwise) or 15-16 minutes for thicker, larger fillets. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 125–130°F for a juicier result (or 145°F for fully cooked according to USDA guidelines). Cooking time will vary depending on the thickness of your salmon, so begin checking for doneness at the lower end of the suggested time range.
  • Prepare the horiatiki salad. In a medium bowl, combine the cherry tomatoes, cucumber, red onion, green bell pepper, Kalamata olives, and feta. Drizzle with olive oil and red wine vinegar. Sprinkle with oregano, sea salt, and black pepper, then toss gently.
  • Make the tzatziki. In a small bowl, stir together the Greek yogurt, grated cucumber, garlic, lemon juice, dill, olive oil, and sea salt until well combined.
  • Assemble. Divide the baked salmon among plates. Top each fillet generously with the horiatiki salad and finish with a spoonful or drizzle of tzatziki. Serve immediately with roasted potatoes, rice, or warm pita if desired.
  • TIP: If your salmon pieces are especially thin, begin checking for doneness at 7 minutes.
  • TIP: For extra flavor, marinate the salmon in the olive oil, lemon juice, and seasonings for 15–30 minutes before baking.
  • TIP: Pair with lemon roasted potatoes for a complete Greek-inspired meal.

Notes

Approximate Macros (per serving)
Calories: ~450
Protein: ~38g
Carbohydrates: ~9g
Fat: ~29g
Fiber: ~2g