It's a Salmon dish with a Greek twist, thanks to the Tampa Bay area's long ties to the old country — and — to a kitchen stocked with Greek food staples.

In this installment of the Chef’s Kitchen, we go to the Safety Harbor Resort and Spa’s Fountain Grille to mix a rich, cold-water fish with warm Mediterranean Sea flair.

Executive Chef Jeremy Rogers did not originally create this dish for the Fountain Grille’s menu

"I'd make something for myself every once in a while trying to be healthy. I just used what I had around me," he says.

Around him are ingredients from a restaurant reflecting the Greek heritage of it owners.

And Salmon Athena was born.

Salmon Athena


  • 8 oz. salmon filet
  • ½ tomato, diced
  • 3 slices of red onion, diced
  • Juice of ½ lemon
  • 2 cloves chopped garlic
  • 2 oz. olive oil
  • 2 oz. feta cheese
  • 1 cup fresh spinach
  • 2 oz. chicken stock
  • 1 cup cooked orzo pasta
  • Salt and pepper to taste


  • Season salmon with salt and pepper.
  • In sauté pan over medium heat, warm 1 oz. olive oil.
  • Add salmon skin side up and cook for 3 minutes.
  • Flip and cook for 3-4 minutes to desired doneness.
  • In another large sauté pan on medium/high heat, add remaining olive oil, onion and tomato.
  • Cook until onions are golden.
  • Add the garlic and spinach to the pan and cook for 30 seconds.
  • Add the cooked orzo and chicken stock and cook until liquid is reduced, and the orzo absorbs most of the liquid (Some liquid should remain).
  • Finish with squeeze of fresh lemon juice and feta cheese, tossing mixture together.
  • Top with cooked salmon.