One Skillet Greek Salmon {Paleo, Whole30}

This Greek salmon and veggie skillet is packed with flavor, healthy, filling and perfect for weeknights. It’s a simple Paleo, Whole30 and low carb dinner that you’ll want on repeat in your house!

I’m a huge salmon fan and always looking for new ways to serve it.

I have a Greek chicken skillet and I wanted to do a variation to make with salmon!

With just a few changes I think I love the salmon version even more than the chicken.

I swapped out peppers for sun-dried tomatoes for a big flavor kick, and added a little dairy free feta cheese.

The salmon itself is seasoned and quickly pan fried with the skin on and it’s so tender, moist, and flavorful.

Let’s get into the details so you can make it yourself!

What You Need to Make this Greek Salmon Skillet

Loads of flavor, healthy and filling veggies and salmon.  This is a meal you can’t get enough of!

Here’s everything you need to prepare this salmon:

• 5 salmon fillet portions, skin on
• dried oregano
• garlic powder
• Sea salt and black pepper
• olive oil
• garlic
• cauliflower rice (I buy it pre-riced)
• kale
• broth
• lemon
• kalmata olives
• sun-dried tomatoes 
• red onion
• dairy free feta cheese (I used Follow You Heart) – omit for Whole30
• Parsley, for garnish

How to Make Paleo Greek Salmon

Pat the salmon dry with paper towels and season all over the the oregano, garlic powder and salt and pepper.

Heat a large skillet over medium high heat and add the oil.  Once hot, place the salmon in the skillet flesh side down, and cook about 4 minutes on the first side, flip, and cook another 3 minutes or until cooked to preference. Using tongs, remove to a plate and set aside.  If you don’t like the crispy salmon skin, peel it off once cooled.

Meanwhile, make sure all your veggies are chopped and ready to go.  Heat the same skillet over medium-low heat and add the garlic. You shouldn’t need more oil, but add another tablespoon if you do.

Sauté the garlic 30 seconds, then raise the heat to medium add in the cauliflower rice, kale, broth, and lemon zest and juice, stir.  Cook until the kale and cauliflower is softened, (about a minute) then add in the olives, sun-dried tomatoes, and onion and cook until the onion softens.

Place the salmon back in the skillet and cook just long enough to heat through, about 30 seconds. Sprinkle the feta over the salmon and veggies (if using) and garnish with parsley if desired.  

Where to Find Dairy Free Feta Cheese

I love the dairy free feta cheese for added flavor.  It’s not Whole30 friendly, so you can easily omit if you need a Whole30 meal.

I used the Follow Your Heart brand which is great for so many recipes.  You can find it at Whole Foods.

Violife also makes dairy free feta cheese in block form, also at Whole Foods.

Of course, if you are okay with a little cheese, feel free to use any real feta you like.

I hope you love this skillet meal as much as I do!  Grab your ingredients and your favorite skillet because it’s time to cook – let’s go!

One Skillet Greek Salmon {Paleo, Whole30}

One Skillet Greek Salmon {Paleo, Whole30}

This Greek Salmon and veggie skillet is packed with flavor, healthy, filling and perfect for weeknights. It’s a simple Paleo, Whole30 and low carb dinner that you’ll want on repeat in your house!

Author: Michele Rosen

Prep Time: 5 minutes

Cook Time: 15 minutes

Course: Dinner

Cuisine: greek, keto, Paleo, Whole30

Keyword: keto, one-skillet, paleo, salmon, whole30

Servings: 5 servings

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Ingredients

• 5 salmon fillets skin on or off
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Sea salt and black pepper
• 2 tablespoon avocado oil
• 3-4 cloves garlic minced
• 14 oz cauliflower rice I buy it pre-riced
• 2 handfuls chopped kale about 3 cups
• 1/3 cup broth
• Zest of one lemon
• 1 tablespoon lemon juice
• 3/4 cup kalmata olives pitted and halved
• 1/3 cup sun-dried tomatoes
• 1/2 small red onion diced
• 3 tablespoons dairy free feta cheese I used Follow You Heart *Omit for Whole30
• parsley for garnish

Instructions

1. Pat the salmon dry with paper towels and season all over the the oregano, garlic powder and salt and pepper.

2. Heat a large skillet over medium high heat and add the oil. Once hot, place the salmon in the skillet flesh side down, and cook about 4 minutes on the first side, flip, and cook another 3 minutes or until cooked to preference. Using tongs, remove to a plate and set aside. If you don't like the crispy salmon skin, peel it off once cooled slightly.

3. Meanwhile, make sure all your veggies are chopped and ready to go. Heat the same skillet over medium-low heat and add the garlic. You shouldn’t need more oil, but add another tablespoon if you do. Sauté the garlic 30 seconds, then raise the heat to medium add in the cauliflower rice, kale, broth, and lemon zest and juice, stir. Cook until the kale and cauliflower is softened, (about a minute) then add in the olives, sun-dried tomatoes, and onion and cook until the onion softens.

4. Place the salmon back in the skillet and cook just long enough to heat through, about 30 seconds. Sprinkle the feta over the salmon and veggies and garnish with parsley if desired. Enjoy!

Recipe Notes

*For Whole30, omit the dairy free feta. If you eat dairy feel free to use real feta 🙂

Nutrition

Calories: 379kcal

Carbohydrates: 12g

Protein: 38g

Fat: 20g

Saturated Fat: 3g

Polyunsaturated Fat: 6g

Monounsaturated Fat: 10g

Cholesterol: 94mg

Sodium: 500mg

Potassium: 1457mg

Fiber: 5g

Sugar: 5g

Vitamin A: 2923IU

Vitamin C: 69mg

Calcium: 131mg

Iron: 3mg

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Want More One-Skillet Paleo Meals?  Try One of These!

Chicken Stroganoff Skillet

One Skillet Greek Chicken

Spinach Artichoke Salmon Skillet

Garlic Butter Chicken and Potato Skillet

Tuscan Garlic Shrimp

Lemon Chicken Piccata

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