Mediterranean Style Salmon



Mediterranean Vegetable Mixture:

Yields: 4 servings (4 oz serving of salmon over 1 cup of vegetables)

  • 1 pint of cherry tomatoes
  • 1 pint of zima yellow cherry tomatoes
  • 1 cup of asparagus spears, diced
  • 15 kalamata olives, pitted, chopped
  • 1/4 cup of sun-dried tomatoes in herbs and olive oil (found at the grocery store in glass gar by the produce or isle with jars of olives/peppers/pickle)
  • 1 zucchini, chopped
  • 1/2 cup of yellow onion, chopped
  • 1 Tablespoon of garlic cloves, minced
  • 1 Tablespoon of olive oil

Salmon Rub:

  • 1 lb salmon steak
  • 1 fresh lemon, squeezed and sliced
  • 1 Tablespoon of dried rosemary
  • 1 Tablespoon of dried thyme
  • 1/4 cup of yellow onion, chopped
  • 1 Tablespoon of garlic, minced


  1. Mix all the Mediterranean vegetable ingredients together in a large bowl. Pour mixture  into the crockpot.
  2. Rinse the salmon steak and pat dry with a paper towel.
  3. Squeeze the juice of one lemon onto the salmon. Cut lemon into slices and save them for step 5.
  4. Sprinkle the rosemary, thyme, and garlic over the entire salmon steak and rub into salmon with your hands.
  5. Place the salmon on top of the mediterranean vegetable mixture and top the salmon with the slices of lemon (from step 3) and chopped onion.
  6. Cook the salmon for 2.5 hours on High (4-5 hours on LOW OR bake in oven on 350 degrees F for 20 minutes).
  7. Remove salmon steak and cut into 4 pieces.
  8. Stir and strain the vegetable mixture.
  9. Scoop one 1 cup of the vegetables onto a plate and top with a piece of salmon! *Optional: 1/2 cup of a grain such as brown rice, quinoa, whole wheat pasta, or barley.

Recipe feature in my post, Mediterranean Style Crockpot Salmon!

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