Home Chef Feta & Herb Crusted Salmon with Greek Arugula Salad

Salty feta and fresh herbs make this salmon a flavor sensation! Add a crisp, classic and crunchy Greek salad to complete the experience.

Serves: 2Prep: 15 minutesCook: 40 minutesTotal: 55 minutesDifficulty: Easy

Serves: 2


  • 2 sprigs dill, stemmed and coarsely chopped
  • 1⁄4 ounce parsley, stemmed and coarsely chopped
  • 3⁄4 teaspoon oregano, stemmed and minced
  • 3 ounces roasted red peppers
  • 1 Persian cucumber, trimmed and cut into ¼” rounds
  • 2 ounces pitted Kalamata olives, halved lengthwise
  • 1 lemon, zested and halved
  • 12 ounces salmon fillets
  • 2 ounces feta cheese
  • 1 teaspoon sugar
  • 4 ounces baby arugula
  • 1 tablespoon olive oil
  • Cooking Spray
  • Salt & pepper, to taste


  • Preheat oven to 400°F. Pat salmon dry and season flesh side with ¼ teaspoon salt and ¼ teaspoon pepper.
  • Combine dill, parsley, feta and lemon zest in a mixing bowl. Place salmon on prepared baking sheet, skin side down and top with feta-herb mixture. Bake until salmon reaches a minimum internal temperature of 145°F, 13-15 minutes. Let salmon rest for 5 minutes. While salmon bakes, make vinaigrette.
  • Cut one half of the zested lemon into wedges and juice the other half. In a mixing bowl, whisk together 1 Tablespoon lemon juice, sugar, oregano, 1 Tablespoon olive oil and a pinch of salt and pepper.
  • While salmon rests, add arugula, roasted red peppers, Kalamata olives, cucumbers and a pinch of salt and pepper to bowl with vinaigrette and toss to combine.
  • Plate dish as pictured, squeezing remaining lemon (to taste) over salmon. Bon appétit!