Baked Salmon with Feta & Sun-Dried Tomatoes

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🧆 Baked Salmon with Feta & Sun-Dried Tomatoes

🌿 Description

This Baked Salmon with Feta and Sun-Dried Tomatoes is a restaurant-quality meal made right at home. The rich, buttery salmon pairs perfectly with tangy feta cheese, sweet-tart sun-dried tomatoes, and a hint of lemon for freshness. It’s flavorful, nutritious, and ready in under 30 minutes — ideal for a quick weeknight dinner or elegant weekend meal.

🐟 Ingredients

For the Salmon:

  • 4 salmon fillets (about 5–6 oz each)
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • Juice and zest of ½ lemon
  • Salt and freshly ground black pepper, to taste

Topping Mixture:

  • ½ cup crumbled feta cheese
  • ¼ cup sun-dried tomatoes (in oil), finely chopped
  • 1 tbsp chopped fresh parsley (or basil)
  • 1 tbsp sun-dried tomato oil (from the jar)
  • 1 tsp honey or balsamic vinegar (optional for a touch of sweetness)

For Serving (optional):

  • Lemon wedges
  • Extra chopped herbs

👩‍🍳 Instructions

  1. Preheat Oven:
    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a baking dish.
  2. Prepare the Salmon:
    Pat salmon fillets dry with paper towels. Place on the prepared sheet.
    Drizzle with olive oil, then rub with minced garlic, lemon juice, zest, salt, and pepper.
  3. Make the Feta Topping:
    In a small bowl, combine feta, sun-dried tomatoes, chopped herbs, and a drizzle of oil from the tomato jar. Mix well.
  4. Top the Salmon:
    Spoon the feta-tomato mixture evenly over each salmon fillet, pressing it down lightly.
  5. Bake:
    Bake for 12–15 minutes, or until salmon is cooked through and flakes easily with a fork. (Thicker fillets may take 1–2 minutes longer.)
  6. Serve:
    Garnish with extra herbs and a squeeze of fresh lemon juice. Serve warm with your favorite sides — rice, couscous, quinoa, or roasted vegetables.

📝 Notes

  • Don’t overbake! Salmon continues to cook slightly after being removed from the oven.
  • For extra flavor, add a sprinkle of chili flakes or a touch of pesto before baking.
  • You can also wrap the salmon in foil for a juicy, steamed version.

💡 Tips

  • Use wild-caught salmon for the best flavor and texture.
  • If your feta is very salty, rinse it lightly under cool water before crumbling.
  • Love creamy sauces? Stir a spoonful of Greek yogurt or cream cheese into the feta topping for a luscious twist.
  • Leftovers are delicious flaked over salads or tossed into pasta the next day.

🍽 Servings

Makes 4 servings (1 fillet each).

🧾 Nutritional Info (per serving, approximate)

  • Calories: 320
  • Protein: 32g
  • Fat: 20g
  • Carbs: 4g
  • Fiber: 1g
  • Sodium: 420mg

🌱 Benefits

  • Salmon: Excellent source of omega-3 fatty acids, which support heart and brain health.
  • Feta: Provides calcium and protein with a tangy flavor that enhances the dish.
  • Sun-Dried Tomatoes: Packed with antioxidants, vitamins A and C, and rich umami depth.
  • Olive Oil & Lemon: Add heart-healthy fats and freshness.

❓ Q&A

Q: Can I use frozen salmon?
A: Yes! Thaw completely and pat dry before baking to avoid excess moisture.

Q: What sides go best with this?
A: Try lemon rice, garlic mashed potatoes, quinoa salad, or roasted asparagus.

Q: Can I make this ahead?
A: You can assemble the topping and refrigerate it up to 1 day ahead. Add to salmon just before baking.

Q: Can I cook it in an air fryer?
A: Yes! Air fry at 390°F (200°C) for about 8–10 minutes depending on thickness.

Q: How do I know when the salmon is perfectly done?
A: The internal temperature should reach 145°F (63°C) and the flesh should flake easily with a fork.

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