When beautiful Alaskan sockeye salmon appears at your door, you don’t question, you just make something wonderful with it. This was the case when Avo & Co presented me with their Alaskan sockeye salmon. It had just been added to their store, and they wanted me to try it. At the same time, I had been given the recipe for Greek Salad by Agora Products. Putting two and two together with Agora Products fantastic tzatziki recipe was the most delicious thing to do 😉

Together, the baked fish, traditional Greek salad and tangy tzatziki make a wonderful lunch or dinner option but is equally simple to put together.

I love recipes with very few ingredients. Especially when they turn out as well as this. The combo of fish, dill, lemon, garlic, extra virgin olive oil (EVOO) and a few spices is brilliant.

I also love being able to use my kitchen tools like the Microplane zester which I use to grate cheese, zest lemons or shave nutmeg.

You can marinate the fish but I was short of time so popped it into the oven right away. When done, with a dallop of that amazing tzatziki and a side of Greek salad, it’s a meal I’d have again and again.

Find your authentic Greek ingredients at Agora Products Singapore.

Find amazing produce you’ll love (including the Alaskan sockeye salmon) at Avo & Co.

Yield: 2 serves

Mediterranean Baked Salmon

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serve with Tzatziki and a Greek Salad for the ultimate Mediterranean baked salmon feast.

Print

Ingredients

• 2 fillets of Salmon
• 1tbs EVOO
• 1 tbs lemon zest
• 1 tbs lemon juice
• 2 cloves of garlic, crushed
• 1/4 tsp fresh dill
• 1/4 tsp dried oregano
• 1/4 tsp red chilli flakes (optional)
• 1/4 sumac (optional)
• Salt to taste

Instructions

1. Preheat your oven to 200 degrees Celsius
2. In a separate bowl, combine EVOO, lemon zest, lemon juice, crushed garlic, dill and oregano. Add chilli flakes and sumac (if using) to make a marinade. Stir together.
3. Rub the marinate all over the salmon and place on a baking tray covered in foil or baking paper.
4. If you'd like to infuse additional flavour, you can marinate the fish for 30 min in the fridge before baking.
5. Season with salt to taste.
6. Bake for 10 to 15 minutes or until done. Do not allow to overcook.

This recipe was inspired by picturetherecipe.com.

Note: I was not paid for this post, but I am paid to do photography for Avo & Co. Find out more about Avo & Co in our interview with brothers Cedric and Clement. I was a loyal (paying) subscriber for ages before helping them photograph their produce, and I still order add-on items from time to time.

This post may contain affiliate links which means we earn a commission if you purchase items through them.