Baked Salmon with Feta & Sun-Dried Tomatoes: A Simple Gourmet Delight
If you’re craving something healthy, flavorful, and effortlessly elegant for dinner, this baked salmon with feta and sun-dried tomatoes will exceed all expectations. It’s the kind of meal that feels fancy enough for guests yet easy enough for a weeknight dinner. With minimal prep and bold Mediterranean-inspired flavors, this salmon dish is a true showstopper.
Whether you’re following a low-carb diet, looking for a high-protein meal, or simply in the mood for fresh seafood, this recipe is sure to satisfy. The creamy, tangy feta balances perfectly with the sweet intensity of sun-dried tomatoes, while the flaky salmon absorbs every delicious drop of seasoning. You can even add fresh spinach for a veggie-packed base that wilts gently as the salmon bakes—hello, bonus greens!
🧾 Ingredients
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1 large salmon fillet (about 1 lb or 450 g)
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1 tablespoon olive oil
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Salt and freshly ground black pepper, to taste
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1 tablespoon lemon juice (freshly squeezed for best flavor)
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1/4 cup crumbled feta cheese
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1/4 cup sun-dried tomatoes, chopped
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1 handful fresh spinach leaves (optional – use as a baking base)
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1 teaspoon dried oregano or chopped fresh basil
🔥 Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or line it with parchment paper for easier cleanup.
If you’re using spinach, scatter the leaves across the bottom of the dish. This adds a subtle, earthy base flavor and ensures no part of your salmon sticks to the pan.
2. Season the Salmon
Pat your salmon fillet dry using a paper towel—this helps it roast beautifully instead of steaming. Place the fillet on top of the spinach (if using). Drizzle with olive oil and lemon juice, then season with salt and pepper. This simple seasoning allows the natural flavors of the salmon to shine.
3. Add the Toppings
Sprinkle crumbled feta cheese and chopped sun-dried tomatoes generously over the salmon. The feta adds a rich creaminess and a slight tang, while the sun-dried tomatoes bring a sweet, savory depth. Add a pinch of oregano or fresh basil for an herby Mediterranean touch.
4. Bake to Perfection
Place the dish in the preheated oven and bake for 12–15 minutes, depending on the thickness of your salmon. The fish should flake easily with a fork and appear opaque in the center. Avoid overcooking—it’s better to slightly underbake than to end up with dry salmon.
5. Serve and Enjoy
Remove from the oven and let the salmon rest for 2 minutes before serving. Plate the fillet whole or cut it into portions, spooning over the melted feta and sun-dried tomato topping. Garnish with extra fresh herbs, if desired.
Pair this dish with a variety of sides—think lemon-herb rice, roasted baby potatoes, garlic sautéed green beans, or even a quinoa salad. It also works beautifully over a light bed of arugula or mixed greens if you’re aiming for a lighter meal.
🕒 Quick Info
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
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Servings: 2–3
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Calories: Approximately 370 kcal per serving (depending on portion size and toppings)
💡 Tips & Variations
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Don’t have feta? Goat cheese or creamy ricotta can be used as a substitute.
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Want it spicier? Add a pinch of red chili flakes or cracked black pepper on top before baking.
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Make it dairy-free: Simply skip the cheese or use a dairy-free alternative.
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Feeding a crowd? This recipe is easily doubled or tripled—just use a larger baking dish.
📱 Social Media Caption
This baked salmon with feta and sun-dried tomatoes is pure melt-in-your-mouth perfection! Minimal prep, max flavor – ideal for busy nights or elegant dinners. 🍽️✨
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