A Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes is a vibrant and flavorful dish that comes together easily. It typically features flaky salmon topped with a medley of bright Mediterranean ingredients and creamy feta, all baked to perfection.
Here’s a popular and adaptable recipe that captures the essence of this dish:
Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes
This recipe is designed for ease and maximum flavor, often prepared on a single baking sheet.
Yields: 2-4 servings (depending on salmon fillet size) Prep time: 10-15 minutes Cook time: 15-20 minutes
Ingredients:
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For the Salmon:
- 2 (6-8 oz) salmon fillets (skin-on or skinless, your preference)
- 1 tbsp olive oil (plus more for baking sheet)
- Salt and freshly ground black pepper to taste
- ½ tsp dried oregano (or a mix of Mediterranean herbs like basil, thyme)
- Optional: a squeeze of fresh lemon juice before serving
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For the Topping:
- ½ cup crumbled feta cheese
- ¼ cup sun-dried tomatoes (oil-packed, drained and roughly chopped)
- ¼ cup Kalamata olives, pitted and halved (or chopped)
- 2-3 cloves garlic, minced
- Optional: ¼ cup chopped fresh parsley or dill for garnish
- Optional: ½ cup baby spinach (wilted into the topping or baked alongside)
- Optional: Thinly sliced red onion (a few rings)
Equipment:
- Baking sheet
- Parchment paper (recommended for easy cleanup)
Instructions:
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Preheat Oven & Prepare Baking Sheet:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper for easy cleanup. Lightly drizzle with a little olive oil.
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Prepare Salmon:
- Pat the salmon fillets dry with paper towels. This helps them get a better sear/crust.
- Place the salmon fillets on the prepared baking sheet.
- Drizzle each fillet with olive oil, then season generously with salt, black pepper, and dried oregano.
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Prepare Topping:
- In a small bowl, combine the crumbled feta cheese, chopped sun-dried tomatoes, halved olives, and minced garlic. If using, you can also mix in some fresh parsley/dill or thinly sliced red onion here.
- If adding baby spinach, you can either scatter it on the baking sheet around the salmon, or for a more integrated topping, you can gently mix it with the other topping ingredients (it will wilt down during baking).
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Assemble & Bake:
- Evenly spoon or spread the feta and sun-dried tomato mixture over the top of each salmon fillet. Gently press it down so it adheres.
- Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact baking time will depend on the thickness of your salmon fillets. A general rule is 10 minutes per inch of thickness at 400°F.
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Serve:
- Remove from the oven.
- If desired, squeeze a little fresh lemon juice over the salmon before serving.
- Garnish with extra fresh parsley or dill, if using.
- Serve immediately with your favorite Mediterranean sides like quinoa, couscous, roasted vegetables, or a simple green salad.
Tips for Success:
- Don’t Overcook: Salmon cooks relatively quickly. Keep an eye on it to prevent it from drying out. An internal temperature of 145°F (63°C) is typically considered done.
- Quality Ingredients: Since there are relatively few ingredients, the quality of your feta, sun-dried tomatoes, and olives will significantly impact the flavor. Opt for good quality, flavorful options.
- Additions: Feel free to customize! Other Mediterranean additions that work well include:
- Artichoke hearts (chopped)
- Capers
- Cherry tomatoes (halved, added either with the topping or around the salmon on the baking sheet)
- A drizzle of balsamic glaze after baking for extra tang and sweetness.
- Parchment Paper or Foil: Using parchment paper prevents sticking and makes cleanup a breeze. Foil can also be used, but parchment is often preferred for fish.
Enjoy your delicious and healthy Mediterranean Baked Salmon!