Greek Salmon & Zucchini

This recipe is so easy! Big on flavour and full of healthy & fresh ingredients. I adapted it slightly from Half Baked Harvest’s Super Simple cookbook. I definitely recommend getting salmon fillets from Costco, they are just so juicy and thick! I love Greek flavoured dishes and this one does not disappoint! Give it a try! You won’t be sorry πŸ˜‰

Recipe Review:


  • Steps: 5
    • Rating: Easy
  • Involvement
    • 10 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 13 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Parchment paper
  • Cutting board
  • Knife
  • Mixing bowl/spoon
  • Measuring spoons/cups
  • Baking sheets

The Recipe

Time: ~10 min. prep

Servings: 4

Calories/serving: ~ 534 – 636


  • 1/4 cup olive oil
  • 1 tsp minced garlic
  • 3 tbsp lemon juice
  • 1 tbsp fresh dill or 1 tsp dried
  • 2 tsp paprika
  • salt & pepper
  • 1 small russet potato
  • 1 small zucchini
  • 4 (6-8 ounce) salmon fillets
  • 1 lemon
  • feta cheese (for sprinkling)
  • crushed red pepper flakes


  1. Preheat oven to 400F
  2. In a small bowl, combine the olive oil, garlic, lemon juice, dill, paprika, and a pinch each of salt and pepper.
  3. Rip 4 pieces of parchment paper or tinfoil. Lay them flat on a clean work surface. On one half of one packet, arrange one-fourth of the potato slices in an even layer (about the size of your piece of fish) and season with salt and pepper. Layer one-fourth of the zucchini on top of the potato and season with salt and pepper. Place one salmon fillet on top of the zucchini, drizzle with the olive oil mixture, and top with 2 lemon slices. Repeat with the remaining parchment and ingredients.
  4. To seal the packets, fold the bare half of the parchment over the salmon and fold in the open edges twice. Place the packets on a rimmed baking sheet. Bake until the potatoes are tender, 25-30 min.
  5. Remove the baking sheet from the oven. Transfer the packets to plates and open carefully, tearing away and discarding the top half of the paper. Serve with crumbled feta and red pepper flakes.