Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes
This Mediterranean Baked Salmon is a flavorful, wholesome dish that combines tender, flaky salmon with briny feta, sweet sun-dried tomatoes, and savory herbs. It’s a one-pan meal that feels both elegant and effortless—perfect for weeknights or special occasions. Serve it with a light salad, lemon herb couscous, or roasted vegetables for a complete Mediterranean-style dinner.
Total Time: 25–30 minutes
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Servings: 4
Ingredients:
For the salmon:
4 salmon fillets (about 5–6 oz each), skin on or off
Salt and black pepper, to taste
1/2 tsp dried oregano
1/2 tsp smoked paprika or sweet paprika (optional)
2 tbsp olive oil
2 garlic cloves, minced
Juice of 1 lemon
Zest of 1/2 lemon
Topping:
1/2 cup crumbled feta cheese
1/3 cup sun-dried tomatoes in oil, chopped (drain excess oil)
2 tbsp chopped fresh parsley (or 1 tsp dried)
1 tbsp capers (optional, for briny flavor)
1–2 tbsp pine nuts or chopped walnuts (optional, for crunch)
Instructions:
Preheat the oven:
Set oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
Season the salmon:
Place salmon fillets in the dish. Drizzle with olive oil, then sprinkle with salt, pepper, oregano, and paprika.
Rub the garlic, lemon juice, and zest over each fillet.
Add toppings:
In a small bowl, combine feta, sun-dried tomatoes, parsley, and capers.
Spoon this mixture evenly over each salmon fillet.
Sprinkle with pine nuts or walnuts if using.
Bake:
Bake for 15–20 minutes, depending on the thickness of your salmon, until just cooked through and flaky.
Optional: broil for 1–2 minutes at the end for a golden top.
Garnish and serve:
Top with extra fresh parsley or lemon wedges if desired.
Serve immediately with your favorite side.
Tips:
Check doneness easily by inserting a fork into the thickest part of the salmon—it should flake easily and be opaque throughout.
Use center-cut salmon fillets for even cooking.
Don’t overbake! Salmon continues to cook slightly after removing from the oven. Aim for an internal temp of 125–130°F (52–54°C) for moist results.
Marinate briefly (optional): Let the seasoned salmon sit for 10–15 minutes before baking to deepen the flavor.
Use foil or parchment: For easy cleanup and to lock in moisture, wrap each fillet loosely in foil before baking.
Variations:
Cheese Swaps:
Try goat cheese for a creamier, tangier topping.
Use ricotta with herbs for a milder, softer texture.
Tomato Options:
Replace sun-dried tomatoes with roasted cherry tomatoes or grape tomatoes for a fresh, juicy option.
Herb Variations:
Add chopped fresh dill, basil, or mint for extra brightness.
Try a sprinkle of za’atar or thyme for a more earthy, aromatic twist.
Spice it up:
Add a pinch of red chili flakes or a thin slice of fresh chili on top for a bit of heat.
Sprinkle with sumac for a lemony, tangy finish.
Add veggies to the pan:
Bake salmon with zucchini, bell peppers, red onions, or baby spinach for a complete sheet-pan meal.
Layer thin slices of eggplant or tomato under the fillets for a Mediterranean-style bake.
Garlic Upgrade:
Roast whole cloves of garlic with the salmon for sweet, mellow flavor.
Mix roasted garlic into the feta topping for richness.
Q&A
Q: Can I use frozen salmon fillets?
A: Yes, just be sure to thaw them completely and pat dry before seasoning and baking. Excess moisture can prevent proper browning.
Q: What kind of sun-dried tomatoes work best?
A: Use sun-dried tomatoes packed in oil for maximum flavor and easy mixing. If using dry-packed, rehydrate them in warm water or broth for 10–15 minutes before chopping.
Q: Can I make this ahead of time?
A: You can prep the topping and season the salmon in advance. Store both separately in the fridge and assemble just before baking for the best texture.
Q: What sides pair well with this dish?
A: Try lemon-herb couscous, roasted potatoes, garlic sautéed spinach, grilled vegetables, or a light cucumber-tomato salad.
Q: Can I use a different fish?
A: Yes! This topping works well with cod, halibut, trout, or sea bass—just adjust cooking time based on thickness.
Nutrition
Estimated values; may vary based on ingredients used.
Calories: ~390
Protein: 34g
Fat: 25g
Saturated Fat: 7g
Carbohydrates: 4g
Fiber: 1g
Sugars: 2g
Cholesterol: 95mg
Sodium: ~520mg
Omega-3 fatty acids: High (due to salmon)
Conclusion
Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes is a vibrant, nutritious, and deeply satisfying dish that highlights the fresh, bold flavors of the Mediterranean kitchen. With creamy feta, sweet and tangy sun-dried tomatoes, and tender, flaky salmon, this meal delivers on both taste and elegance—without much effort. Whether you’re serving it for a healthy dinner or a crowd-pleasing main course, this dish is as beautiful as it is delicious.