Greek Salmon & Zucchini with Salty Feta

Over the years, I’ve made a number of Tieghan Gerard’s (Half Baked Harvest) recipes and also a LOT of salmon recipes. So, it’s of no surprise that I’m combining the two once again with this Greek Salmon & Zucchini with Salty Feta recipe.

Now, I thought I found my dream way of making salmon when I made this Creamy Spinach & Artichoke recipe, but this one totally rivals it! It’s fresh. It’s creamy and it’s absolutely delicious.

It’s also the easiest recipe to make. All you do is slice the veg, top with salmon and sauce and seal up the little packages to cook in all their juices. When everything is ready to eat, just place a parcel on each plate and dinner is served. Clean up is a cinch, too!

I edited the original recipe, but you can find Tieghan’s in her cookbook linked below! And, don’t forget to let me know what you think of mine take of it in the comments below!

Greek Salmon & Zucchini with Salty Feta

Servings: 4
Time: 35 minutes
Difficulty: easy
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Ingredients

1/4 cup extra virgin olive oil
2 garlic cloves, minced
Juice of 1 lemon
1 tablespoon dried oregano
2 teaspoons paprika
Kosher salt and freshly ground pepper, to taste
1 small russet potato, sliced thinly on a mandolin
1 small zucchini, sliced thinly on a mandolin
1 lb. salmon, sliced into 4 fillets (skin removed)
1/2 cup olives, any kind
2 ounces feta cheese, crumbled

Directions

Preheat oven to 400 degrees.
In a small bowl, combine oil, garlic, lemon juice, oregano, paprika, salt and pepper. Set aside.
Prepare 4 large pieces of parchment paper by laying them flat on a clean work surface. Layer 1/4 of the potato slices in an even layer about the size of your fish on the bottom of 1 parchment paper. Season generously with salt and pepper. Next, layer 1/4 of zucchini slices on top of the potato and season generously with salt and pepper again. Place one piece of salmon on top of the zucchini and drizzle with oil mixture. Scatter a few olives around the fish. Repeat with remaining parchment packets and ingredients.
Seal the packets by folding the parchment paper in half over the salmon and folding the open edges closed twice. Place the packets on a rimmed baking sheet. Bake until the potatoes are tender, 18-20 minutes.
Remove from the oven and transfer packets to plates. Open carefully and serve topped with feta. Enjoy!