Updated: Oct 8, 2020
An easy, flavorful one dish greek salmon oven roasted vegetables. Serve as is, or topped over pasta or grains.
Prep Time: 15 minutes Yield: 4 Servings
1/3 cup olive oil or vegetable oil (plus additional for drizzle over vegetables)
1 1/2 pound salmon, lightly salted
3 tomatoes - cored and cut medium dice
1 large sweet onion - cut into large strips
1/2 cup banana pepper rings
4 peeled whole garlic bulbs, roughly chopped or left whole if preferred
2 tsp greek seasoning
1 tsp white pepper
scant cayenne pepper
1 Tbsp sugar
2 tsp salt
4 Sprigs of fresh rosemary
1/2 c. dry white wine (or stock)
1 c. heavy cream
1/3 cup fresh oregano for garnish
1/2 cup feta crumbles for garnish (optional)
Preheat oven to 400 degrees. Place oven rack in center of oven.
Place olive oil in bottom of large casserole dish. Coat both sides of salmon then lightly salt and place in center of large heavy skillet or casserole dish. Add tomatoes, onion, banana peppers, whole garlic cloves around salmon. Toss the vegetables with remaining seasonings, placing fresh rosemary sprigs on top of salmon.
Loosely cover pan with foil, baking approximately 7-10 minutes. Remove from oven, removing foil, then add 1/2 cup of wine, stirring into vegetables, place back in oven for another 5 minutes.
Remove pan from oven, place salmon on separate plate, discarding rosemary sprigs. Saute vegetables on stove top for a few minutes, then add heavy cream. Cook another few minutes, remove from heat.
Plate salmon on top of vegetable mixture. Spoon remaining sauce over salmon. Garnish with oregano and feta cheese (optional). If desired, serve over favorite pasta or grains.