Greek Marinated Salmon with Asparagus

Greek Marinated Salmon with Asparagus is a fresh, flavorful, and health-conscious dish that brings the essence of Mediterranean cuisine to your dinner table. With zesty herbs, juicy cherry tomatoes, and crisp asparagus, this salmon recipe is simple to prepare yet elegant enough for any occasion.

Why You’ll Love This Recipe

• Quick and easy to make, perfect for weeknight dinners
• Full of heart-healthy omega-3 fatty acids and fresh vegetables
• Infused with bold Greek flavors from herbs, garlic, and lemon
• Minimal prep and cleanup thanks to one-pan cooking
• Versatile enough to serve with a variety of side dishes

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Wild salmon fillets
• Asparagus, trimmed
• Cherry tomatoes, halved
• Dried thyme
• Dried mint
• Dried basil
• Garlic, finely chopped
• Lemon juice
• Extra virgin olive oil
• Salt and pepper
• Fresh dill, for garnish (optional)

Directions

1. In a bowl, mix olive oil, lemon juice, chopped garlic, thyme, mint, and basil to form the marinade.
2. Pat the salmon fillets dry and cut into 2-inch wide pieces. Season with salt and pepper.
3. Place salmon in a resealable bag, add marinade, and refrigerate for 30 minutes to 1 hour.
4. Preheat a skillet or grill pan over medium-high heat. Lightly oil if needed.
5. Season the asparagus with salt and pepper.
6. Add salmon skin-side down to one side of the pan; add asparagus and cherry tomatoes to the other.
7. Cook salmon for 3–4 minutes per side, until cooked through. Turn vegetables occasionally for even cooking.
8. Serve the salmon and vegetables hot, garnished with fresh dill if desired.

Servings and Timing

• Servings: 2
• Preparation Time: 10 minutes
• Marinating Time: 30–60 minutes
• Cooking Time: 8–10 minutes
• Total Time: Approximately 50–70 minutes

Variations

• Use fresh herbs like oregano or parsley for added brightness
• Replace asparagus with zucchini, bell peppers, or green beans
• Add crumbled feta cheese for a salty, creamy contrast
• Include red pepper flakes in the marinade for a touch of heat
• Substitute salmon with cod, halibut, or trout

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet over low heat or in the microwave, adding a splash of lemon juice or water to keep the salmon moist.

FAQs

What type of salmon works best for this recipe?

Wild-caught salmon is ideal due to its rich flavor and firm texture.

Can I use frozen salmon?

Yes, but make sure it’s fully thawed and patted dry before marinating.

Is it okay to skip marinating?

You can, but marinating enhances flavor significantly. Try to marinate for at least 30 minutes.

Can I bake this instead of pan-searing?

Yes. Bake at 400°F (200°C) for 12–15 minutes until the salmon flakes easily with a fork.

What sides go well with this dish?

Serve it with roasted potatoes, quinoa, couscous, or a Greek salad.

How do I know when the salmon is done?

It should be opaque and flake easily with a fork. The internal temperature should be 145°F (63°C).

Can I meal prep this recipe?

Yes, it stores well and can be portioned into containers for lunches or dinners.

Can I make the marinade ahead of time?

Yes, the marinade can be prepared up to 2 days in advance and stored in the fridge.

What’s a good substitute for cherry tomatoes?

Grape tomatoes or chopped Roma tomatoes work well.

How do I keep the salmon from sticking to the pan?

Use a well-heated, lightly oiled nonstick or cast-iron pan.

Conclusion

Greek Marinated Salmon with Asparagus is a simple yet elegant meal that celebrates the bold, fresh flavors of the Mediterranean. With minimal effort and maximum flavor, it’s a reliable go-to for nourishing dinners at home. Whether you’re cooking for family or hosting guests, this dish is sure to impress.

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