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Lemon-Garlic Greek Salmon

Name: Lemon-Garlic Greek Salmon
Prep time: 15 min
Total time: 33 min
Cuisine: Greek
Ingredients: salmon fillets — 680 g; extra-virgin olive oil — 54 g; lemon juice — 44 g; garlic — 12 g; dried leaf oregano — 4 g; lemon zest — 5 g; salt — 5 g; freshly ground black pepper — 3 g; grape tomatoes — 473 g; ripe olives — 109 g; feta cheese crumbles — 57 g; parsley — 7 g

Lemon-Garlic Greek Salmon reads umami 6.2, salinity 6.0 and citrus 5.7 on Palate's 0–10 flavor X-ray — a Greek main, about 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.6 / 10
Sweet & Fruity — 3.8 / 10
Sour & Bright — 7.2 / 10
Bitter & Earthy — 2.4 / 10
Rich & Fat — 5.4 / 10
Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Umami 6.2 · Salinity 6.0 · Citrus 5.7 · Sourness 5.1 · Richness 5.0 · Marine & Briny 3.8 · Funk & Ferment 3.7 · Allium 3.4 · Sweetness 3.1 · Herbaceous 2.8 · Fruity 2.2 · Bitterness 2.1 · Floral 1.6 · Warm Spice 1.4 · Nutty 1.3 · Earthy 1.3 · Smoke 0.6

What's in it (12)

salmon fillets — 680 g
extra-virgin olive oil — 54 g
lemon juice — 44 g
garlic — 12 g
dried leaf oregano — 4 g
lemon zest — 5 g
salt — 5 g
freshly ground black pepper — 3 g
grape tomatoes — 473 g
ripe olives — 109 g
feta cheese crumbles — 57 g
parsley — 7 g

Time & effort: about 33 min (15 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 100.6 kcal, 9.6 g protein, 3.5 g fat, 7.4 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, lemon zest, half the salt, and the pepper to make the marinade.
Pat the salmon fillets dry and season with the remaining salt. Arrange skin-side down in a 9x13-inch baking dish and pour two-thirds of the marinade over top, turning to coat. Let marinate at room temperature while the oven heats, about 15 minutes.
Preheat the oven to 425 F.
Toss the cherry tomatoes and olives with the remaining marinade, then scatter them around (not on top of) the salmon in the dish.
Roast until the salmon is opaque and flakes easily with a fork and reaches 130 F in the thickest part, and the tomatoes have started to blister, 12-14 minutes.
Scatter the feta over the salmon and tomatoes.
Return the dish to the oven just until the feta softens, about 2 minutes.
Let rest 3 minutes off the heat so the juices settle, then top with parsley and serve hot with lemon wedges.

Dishes with a similar flavor shape

Greek Chicken Souvlaki Salad Bowls — Greek
Sheet-Pan Greek Chicken with Zucchini and Tomatoes — Greek
Greek-Style Grilled Tuna Steaks with Lemon-Oregano Oil — Greek
Mediterranean Baked Salmon with Olives and Capers — Mediterranean
Lemon Pepper Shrimp Pasta — Italian-American

Keep reading: what umami, salinity, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.