Slow Cooked Salmon Board
25 min
20 min
Medium
6
Ingredients- Chopped fresh dill, divided¼ cup
- Chopped parsley3 tbsp
- Chopped chives2 tbsp
- Sockeye salmon, pin bones removed1 large fillet
- Fine sea salt1 tsp
- Black pepper1 tsp
- Orange, sliced into rounds1
- Olive oil, divided2 tbsp
- Greek yogurt½ cup
- Lemon juice1 tbsp
- Halloumi, cubed1 package
- English cucumber, thinly sliced1
- Cherry tomatoes, halved1 cup
- Mt. Vikos Artichoke Spread1 tub
- Mt. Vikos Mediterranean Jalapeño Stuffed Olives1 jar
- Mt. Vikos Traditional Feta, cubed1 package
- Greek pita, warmed1 package
Method- Step01
Preheat oven to 350°F. In a small bowl, stir together 3 tablespoons of the dill, the parsley, and chives. Place the salmon fillet on a lightly oiled sheet pan, sprinkle with salt and pepper, and spread the herb mixture evenly over the fish. Lay the orange rounds overlapping slightly over the herbs and drizzle with 1 tablespoon olive oil. Bake 20–25 minutes, until the internal temperature is 130–145°F depending on desired doneness.
- Step02
In a small bowl, whisk together the Greek yogurt, the remaining 1 tablespoon dill, and the lemon juice.
- Step03
In a large skillet, heat the remaining 1 tablespoon olive oil over medium. Add the cubed halloumi and fry until golden brown on all sides, 5–7 minutes.
- Step04
Transfer the fish to a serving board. Serve with the dilled yogurt, halloumi, cucumber, cherry tomatoes, artichoke spread, olives, feta, and pita.
Made With Intention
PDO certification means what you're holding is the real thing — made in Greece, from Greek sheep and goat milk, by traditional Greek methods.
Why Authentic Matters
True Greek feta is PDO certified and crafted exclusively from sheep and goat's milk — producing the bold, tangy flavor and crumbly texture that only an authentic recipe can achieve.
