Greek Salmon with Lemon and Dill
This Greek Salmon with Lemon and Dill is a vibrant and healthy dish that’s easy to prepare for any occasion!
Equipment
- Mixing Bowl
- Measuring Spoons
- Skillet or grill
- Spatula
- Serving platter
Ingredients
For the Marinade:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh dill
- 1 tablespoon fresh oregano
- 1 teaspoon black pepper
- 1 lemon juice of half for marinade, remaining half for garnish
For the Salmon:
- 4 fillets fresh salmon skin-on or skinless
- 1 teaspoon salt
Instructions
Instructions
- In a mixing bowl, combine the extra virgin olive oil, fresh dill, fresh oregano, black pepper, and salt. Squeeze in the juice of half the lemon and mix well until all ingredients are thoroughly combined.
- Place the salmon fillets in the bowl with the marinade, coating each piece generously. Let them marinate for at least 15 minutes; if you have more time, letting them sit for up to an hour will deepen the flavors.
- If you’re using a skillet, heat it over medium-high heat. For grilling, preheat your grill to medium heat. A well-heated surface ensures a nice sear on the salmon.
- Once the skillet or grill is hot, place the salmon fillets skin-side down (if using skin-on) on the cooking surface. Cook for about 4-5 minutes on each side, depending on the thickness of the fillets. The salmon should be opaque and flake easily with a fork.
- Once cooked, remove the salmon from the heat. Squeeze the remaining half of the lemon over the fillets for an extra burst of flavor. Serve warm on a platter, garnished with additional fresh dill if desired.
Notes
- For a low-carb option, serve the salmon over a bed of greens instead of rice or potatoes.
- Substitute the salmon with other fish like trout or halibut if you prefer.
- For a vegetarian version, consider using marinated tofu or tempeh instead of salmon.