Why Make This Recipe
Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes is a delightful dish that combines rich flavors with healthy ingredients. This recipe is perfect for those busy weeknights when you want something delicious without spending hours in the kitchen. The salmon is tender, flaky, and packed with flavor from the feta, sun-dried tomatoes, and fresh spinach.
How to Make Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes
Ingredients:
- 1.5–2 lbs salmon fillet (skin-on or skinless)
- 2 tbsp olive oil
- 1/2 red onion, thinly sliced
- 2 cups fresh spinach
- 1/3 cup sun-dried tomatoes (packed in oil), chopped
- 1/2 cup crumbled feta cheese
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions:
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the sliced onions until they are soft, about 3-4 minutes.
- Add the fresh spinach to the skillet and cook until wilted, around 2-3 minutes. Then, stir in the chopped sun-dried tomatoes.
- While the vegetables are cooking, preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- Place the salmon fillet on the parchment-lined tray and drizzle with 1 tablespoon of olive oil. Season with garlic powder, oregano, salt, and pepper.
- Evenly spread the sautéed onion, spinach, and sun-dried tomato mixture over the salmon. Sprinkle crumbled feta cheese on top.
- Roast in the preheated oven for 18–20 minutes, or until the salmon is flaky and the feta is light golden brown.
- Once done, remove from the oven, top with chopped parsley, and serve warm!
How to Serve Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes
This dish pairs wonderfully with a side of roasted vegetables or a fresh salad. You can also serve it with rice, quinoa, or crusty bread to soak up the delicious juices.
How to Store Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes
If you have leftovers, let the salmon cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven or microwave until heated through.
Tips to Make Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes
- Make sure to use fresh or high-quality sun-dried tomatoes packed in oil for extra flavor.
- Feel free to adjust the seasoning based on your preference; more garlic or herbs can enhance the dish.
- If you want a crispy top, you can broil the salmon for an additional 1-2 minutes at the end of baking.
Variation
You can add other vegetables like bell peppers or zucchini for more color and nutrition. If you prefer a different cheese, try goat cheese or mozzarella for a unique twist.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.
Can I make this dish in advance?
While it’s best served fresh, you can prepare the veggies ahead of time and store them in the fridge until you are ready to bake the salmon.
What can I substitute for feta cheese?
If you don’t have feta cheese, you can use goat cheese or skip it entirely for a lighter option.
Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes
Ingredients
Main Ingredients
- 1.5–2 lbs salmon fillet (skin-on or skinless)
- 2 tbsp olive oil
- 1/2 cup red onion, thinly sliced
- 2 cups fresh spinach
- 1/3 cup sun-dried tomatoes (packed in oil), chopped Use high-quality for extra flavor.
- 1/2 cup crumbled feta cheese Can substitute with goat cheese or mozzarella.
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- to taste Salt & pepper
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Sauté the sliced onions until they are soft, about 3-4 minutes.
- Add the fresh spinach to the skillet and cook until wilted, around 2-3 minutes. Stir in the chopped sun-dried tomatoes.
- While the vegetables are cooking, preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- Place the salmon fillet on the parchment-lined tray.
- Drizzle with 1 tablespoon of olive oil and season with garlic powder, oregano, salt, and pepper.
- Evenly spread the sautéed onion, spinach, and sun-dried tomato mixture over the salmon.
- Sprinkle crumbled feta cheese on top.
Cooking
- Roast in the preheated oven for 18–20 minutes, or until the salmon is flaky and the feta is light golden brown.
- Once done, remove from the oven, top with chopped parsley, and serve warm.