How to Make Greek Salmon

Dr. Nandi’s Mediterranean Salmon

  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 6-pz skinless salmon fillets (about 1 inch thick)
  • Olive Oil
  • 2 cups cherry tomatoes (halved)
  • 1/2 cup finely chopped zucchini
  • 2 Tbsp capers (undrained)
  • 1/2 cup crumbled feta
  • 1 Tbsp olive oil
  • 1 2 1/4-oz jar sliced ripe black olives, drained
  1. Preheat oven to 425°.
  2. Sprinkle salt and pepper over both sides of fish.
  3. Place fish in a single layer in an 11- x 7-inch baking dish coated with olive oil.
  4. Combine tomatoes and remaining ingredients in a bowl; spoon mixture over fish.
  5. Bake at 425° for 22 minutes.