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Lemon-Herb Salmon

Lemon-Herb Salmon with Greek Feta Rice

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Recipe Details


Grab your shades, because we’re heading to sunny Greece with this Popular Recipe. Inspired by the classic Greek salad, Chef Michelle stirs cucumber, tomato, feta, and Kalamata olives into basmati rice. And since seafood is always on the menu in this country of islands, we’re serving the rice with perfectly seared salmon fillets. A white wine, garlic, and butter sauce adds a decadent vibe and brings everything together. Opa!


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 870
  • Protein 43g
  • Total Carb 67g
  • Total Fat 48g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    3/4 cup
    basmati rice
  • English cucumber
    English cucumber
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • lemon
  • Kalamata olives
    1 packet
    Kalamata olives
  • scallion
  • garlic
    1 clove
  • salmon
    10 ounces
  • white wine
    1/4 cup
    white wine
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese
  • unsalted butter
    2 packets
    unsalted butter
  • parsley
    1/8 ounce
  • oregano
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium nonstick pan with lid

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside, uncovered, to cool slightly.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Halve cucumber lengthwise and scoop out seeds with a spoon, then cut crosswise into ½-inch half-moons. Halve tomatoes. Reserve 1 oregano sprig; roughly chop leaves of remainder, discarding stems. Roughly chop parsley leaves, discarding stems. Halve lemon. Roughly chop olives. Trim and discard scallion root and thinly slice. Mince garlic. Pat salmon dry with paper towel. 

  3. Prepare sauce and vegetables

    Prepare sauce and vegetables

    In a small bowl, combine white wine, whole oregano sprig, garlic, and pepper as desired, then set aside until Step 5. In a large bowl, stir together feta, cucumber, tomatoes, chopped oregano, parsley, juice of 1 lemon, olives, scallion, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Set aside until Step 6. 

  4. Sear salmon

    Sear salmon

    Season salmon all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add salmon skin-side down and sear until golden and crisp on bottom, 5 minutes. Flip and cover, keeping lid slightly ajar for steam to escape. Continue searing until fish is cooked through and opaque, 3-5 minutes more. Divide between serving plates, reserving pan for next step. 

  5. Finish sauce

    Finish sauce

    Add garlic-wine sauce to pan from salmon over medium heat and cook until slightly reduced, about 1 minute. Remove pan from heat and stir in butter to melt. Remove and discard whole oregano sprig.

  6. Finish rice and plate

    Finish rice and plate

    Add cooked rice to bowl with vegetables and stir to combine. Divide Greek feta rice between plates with lemon-herb salmon, then spoon over garlic-wine sauce. Dig in!

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