Easy Baked Salmon with Greek Salad

By Rebecca Jaspan, MPH, RD, CDN, CDCES


Serves 4


This baked salmon recipe will become your go-to weeknight dinner.  It is so easy to throw together and covers all of the bases- satisfying salmon, hearty couscous or rice, and refreshing veggies.  The feta and olives finish this dish with delicious creaminess and salty tang.



1 pound salmon cut into four filets

1 small red onion, sliced

1 lemon, sliced

1 tablespoon za’atar spice


For the Greek salad:

1 cup cherry tomatoes, sliced

1 medium cucumber, chopped

½ cup kalamata olives, chopped

1 cup feta cheese, cubed

1 clove garlic, chopped

¼ cup olive oil

½ teaspoon chili flakes

Juice of 1 lemon




  1. Preheat oven to 375 degrees.
  2. Place slices of 1 lemon and onion in bottom of a baking dish. Place salmon filets on top and sprinkle with za’atar spice.  Bake for 20 minutes.
  3. While the salmon is baking, place juice of 1 lemon, olive oil, garlic, and chili flakes in a medium bowl and whisk until combined. Add the feta cheese, cover and let marinate in the fridge for 10 minutes.
  4. Add the tomatoes, cucumber, and olives to the bowl and toss lightly to coat.
  5. Serve the salmon on top of couscous or rice and top with Greek salad.

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