Mediterranean Baked Salmon With Feta & Sun-dried Tomatoes – Healthy Dinner Recipe
Bright, flavorful, and nourishing—this Mediterranean baked salmon with feta and sun-dried tomatoes is a recipe that’s as easy as it is impressive. With tender salmon, tangy feta, and savory sun-dried tomatoes, it’s the perfect healthy dinner for family or guests.
Equipment
- Baking dish or sheet pan
- Knife and cutting board
- Mixing bowl
- Spoon
- Foil or parchment paper
Ingredients
- 4 salmon fillets (fresh or thawed frozen)
- ½ cup crumbled feta cheese
- ½ cup sun-dried tomatoes (oil-packed, chopped)
- 2 cloves garlic, minced
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp black pepper
- Salt, to taste (use sparingly—feta is salty)
Optional Add-ins:
- 1 cup fresh spinach
- ½ cup olives
- 2 tbsp capers
Instructions
- Preheat Oven: Heat oven to 375°F (190°C). Line a baking dish or sheet pan with foil or parchment.
- Prep Salmon: Pat fillets dry with paper towels. Season lightly with salt and pepper.
- Prepare Topping: In a bowl, combine feta, sun-dried tomatoes, garlic, olive oil, oregano, and basil. Mix well.
- Assemble Dish: Place salmon fillets in the baking dish. Spoon topping mixture evenly over each fillet.
- Bake: Cook for 15–20 minutes, depending on thickness, until salmon flakes easily with a fork.
- Optional Broil: Broil for 2–3 minutes to lightly brown the topping.
- Finish with Lemon: Squeeze fresh lemon juice over salmon before serving.
Notes
- Even Fillets: Use similar-sized fillets for consistent cooking.
- Salt Control: Feta adds saltiness, so season lightly.
- Fresh Herbs: Parsley or dill add brightness.
- Make Ahead: Prep topping in advance; assemble just before baking.
- Storage: Refrigerate leftovers for 2–3 days; reheat gently at low temperature.
- Variations: Add spinach, olives, or capers for extra Mediterranean flair.