Mediterranean Balsamic Salmon & Roasted Vegetables with Tzatziki

Serves 6

Recipe By: Paulette Bilsky-Phillips, Private Chef

Preparation & cooking time: 75 minutes

This recipe was made for the 2020 Milam's Market Holiday Magazine

Grilled salmon with yogurt sauce and fresh herbs


  • 2 lbs Faroe Island salmon fillet (skin removed), remove pin bones
  • 4 tbsp extra-virgin olive oil, plus spray mister with additional olive oil
  • 1/4 cup balsamic vinegar
  • 4 ounces traditional feta cheese, crumbled
  • 1 tbsp fresh mint leaves, chopped or chiffonade*
  • 1 tbsp fresh thyme, leaves only
  • 1/2 tbsp granulated garlic
  • 1 tbsp fresh ginger, finely chopped
  • 1 cup (8 ounces) cherry or grape tomatoes (red and yellow), cut in half
  • 3 peppers, (red, orange & yellow), remove seeds, cut in eighths
  • 2 Portobello mushroom caps, cut into quarters, remove stem
  • 1 bunch asparagus, remove bottom portion, cut in half
  • 1 sweet or red onion, peeled and sliced into ¼-½ inch slices
  • 1 1/2 cups organic fresh spinach
  • Kosher salt
  • Freshly ground black pepper
  • Tzatziki* (Recipe Below)

NOTE: Dried herbs and spices can be substituted, reduce portion by half. I have suggested vegetables to create color and texture. Vegetable substitution works well based on preference. When cutting vegetables, cutting them in even cooking sizes depending on vegetable will help even out cooking time.


  1. Gather your mise en place*, a heat tempered cooking mitt or towel, tongs & spatula, two sheet pans, medium bowl, serving platter, aluminum foil, and olive oil spray mister. When rinsing and cutting your vegetables, do not pat dry.
  2. Remove salmon from packaging and rinse with cold water. Place on a paper towel and pat dry. Discard paper towel and set aside so salmon can reach room temperature.
  3. Preheat oven to 425°F.
  4. Once oven is at temperature, place aluminum foil on sheet pans and spray lightly with olive oil mister.
  5. Place moistened assorted vegetables (excluding spinach) on one sheet pan, making sure they are evenly spread out on single layer. Lightly spray top with olive oil mister and sprinkle vegetables with thyme, granulated garlic, salt & pepper.
  6. Place pan in oven. Vegetables will begin to steam and then start to brown once moisture is absorbed. Turn once or twice to achieve desired doneness and color, about 25-45 minutes.
  7. While vegetables are roasting, place salmon presentation side* up on second sheet pan. Evenly drizzle the salmon with one tablespoon olive oil, half the balsamic vinegar, and rub salmon flesh with fresh ginger. Season with salt & pepper.
    NOTE: Vegetables will take longer to cook then the salmon. Plan to place salmon in oven so it will come out just after the vegetables will be ready.
  8. Cook salmon portions until the they are slightly opaque in the center and the edges begin to brown slightly, 12-15 minutes depending on desired temperature.
    NOTE: Salmon will continue cooking after removed from oven so take out of the oven when internal temperature is 145 degrees Fahrenheit.
  9. Remove vegetables from oven once desired doneness is reached and place in a medium bowl. Drizzle with preferred amount of balsamic vinegar & olive oil, add crumbled feta cheese, fresh mint, toss lightly.
  10. Spread spinach on serving platter and place salmon on platter in the center.
  11. Arrange roasted vegetable around the salmon and serve with Tzatziki (recipe below) on side.


1/2 cucumber, peeled and grated l cup Greek whole milk yogurt l tsp granulated garlic

l tbsp dried or fresh mint l tbsp dried or fresh dill

1/2 tsp fine sea salt Black pepper to taste


Add all ingredients into a bowl and mix together, prepare l hour in advance of serving and store in refrigerator.


*Recipe Vocabulary:

mise en Place [MEEZ ahn plahs] – A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking. Organizing and completing in advance all the preliminary steps required in a specific preparation. Mise en place makes the actual process of cooking more efficient and helps prevent the cook from making mistakes or discovering missing ingredients at a crucial moment.

chiffonade (shihf-uh-NAHD) – (1) This is a French word, which comes from the word “chiffon” which means, “rag”. In culinary terms, a chiffonade describes a way of cutting herbs and lettuces into thin strips or shreds, which look a bit like rags.

presentation side – means the side of a finished product that will be facing the customer when the dish is served on the table.