Why Make This Recipe
Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes is not only delicious but also packed with nutrients. Salmon is a great source of omega-3 fatty acids, which are good for your heart. Combining it with fresh vegetables, tangy feta, and flavorful sun-dried tomatoes creates a dish that is both healthy and satisfying. This recipe is perfect for a quick weeknight dinner or a special occasion.
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:
- Sauté Topping: Heat 1 tbsp olive oil in a skillet. Sauté onions until soft. Add spinach and cook until wilted. Stir in sun-dried tomatoes.
- Prepare Salmon: Place salmon on a parchment-lined baking tray. Drizzle with 1 tbsp olive oil. Season with garlic powder, oregano, salt, and pepper.
- Top Salmon: Evenly spread sautéed veggies over salmon. Sprinkle with crumbled feta.
- Bake: Roast at 400°F (200°C) for 18–20 minutes, or until the salmon is flaky and feta is lightly golden.
- Garnish & Serve: Top with chopped parsley and serve warm!
How to Serve Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes
Serve this dish warm, right from the oven. It pairs wonderfully with a side of rice, quinoa, or a fresh green salad. You can also serve it with some crusty bread to soak up the juices.
How to Store Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes
If you have leftovers, store them in an airtight container in the refrigerator. It will keep for about 2–3 days. To reheat, place it in the oven or microwave until warmed through.
Tips to Make Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes
- Use fresh ingredients for the best flavor.
- Adjust the seasoning to your taste. You can add more garlic or herbs if you prefer.
- Make sure not to overcook the salmon. It should be flaky and still moist.
Variation
For a different flavor, try adding olives or capers to the topping. You can also use different types of cheese, like goat cheese, instead of feta.
FAQs
1. Can I use frozen salmon?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.
2. What can I substitute for sun-dried tomatoes?
You can use fresh cherry tomatoes or roasted red peppers if you prefer something lighter.
3. Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it suitable for those with gluten sensitivities.
Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes
Ingredients
For the Salmon
- 1.5-2 lbs salmon fillet (skin-on or skinless) Choose fresh, high-quality salmon for best results.
- 2 tbsp olive oil Divided for sautéing and drizzling.
- 1/2 cup crumbled feta cheese Use high-quality feta for a richer flavor.
For the Vegetables
- 1/2 unit red onion, thinly sliced
- 2 cups fresh spinach
- 1/3 cup sun-dried tomatoes (packed in oil), chopped
- 1/2 tsp garlic powder Adjust to taste.
- 1/2 tsp dried oregano Adjust to taste.
- Salt & pepper to taste Salt & pepper
- Fresh parsley, chopped for garnish Fresh parsley, chopped To garnish before serving.
Instructions
Preparation
- Heat 1 tbsp olive oil in a skillet. Sauté onions until soft.
- Add spinach and cook until wilted. Stir in sun-dried tomatoes.
- Place salmon on a parchment-lined baking tray and drizzle with 1 tbsp olive oil.
- Season with garlic powder, oregano, salt, and pepper.
- Evenly spread sautéed veggies over salmon. Sprinkle with crumbled feta.
Cooking
- Roast at 400°F (200°C) for 18–20 minutes, or until the salmon is flaky and feta is lightly golden.
Serving
- Top with chopped parsley and serve warm!