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Mediterranean Salmon

Simply pan-seared salmon topped with a fresh and vibrant Mediterranean salad of parsley, tomatoes, red onion, capers and feta in a red wine and extra virgin olive oil vinaigrette. This is a healthy, flavor-packed and satisfying salmon recipe that’s quick to prepare (ready in 15 minutes!) and simple enough for a weeknight.
Total Time 15 mins
Course Main Course
Cuisine Mediterranean
Servings 4 people


For the Salmon

  • 1 1/2 lbs salmon filet, skin on, cut into 4 pieces
  • kosher salt
  • ground black pepper
  • 1 teaspoon avocado or canola oil

For the Mediterranean Salad

  • 1 cup grape tomatoes, halved
  • 1/2 cup parsley, leaves only roughly chopped
  • 1/2 medium red onion, diced
  • 1/4 cup capers, drained
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup feta cheese crumbles


For the Salmon

  • Dry salmon with a paper towel. Season salmon well with salt and ground pepper.
  • Heat a large cast-iron skillet over medium high heat. Add oil. When oil is hot, add salmon filets to the skillet, skin side down. Cook 3-4 minutes. Flip salmon and cook an additional 3-4 minutes, or until salmon is just cooked through. Fish usually takes 8-10 minutes per inch of thickness.

For the Mediterranean Salad

  • While the salmon is cooking, combine all salad ingredients in a medium-sized bowl, except feta cheese. Mix well.

For Serving

  • Plate salmon onto 4 plates and top with Mediterranean Salad. Sprinkle with feta cheese. Serve.
Keyword Mediterranean Salmon
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