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Mediterranean baked salmon garnished with feta and sun-dried tomatoes

Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes

This delightful Mediterranean baked salmon dish features tender salmon fillets topped with a vibrant mixture of crumbled feta cheese, tangy sun-dried tomatoes, and aromatic herbs. It's a healthy and flavorful meal that comes together quickly, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 2 people
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 each salmon fillets (about 6 oz/170g each)
  • 1/2 cup feta cheese crumbled
  • 1/4 cup sun-dried tomatoes chopped (oil-packed, drained)
  • 1 tbsp olive oil
  • 1/2 each lemon juiced
  • 2 cloves garlic minced
  • 1/2 tsp dried oregano
  • 2 tbsp fresh parsley chopped
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Equipment

  • Baking Dish
  • Small Mixing Bowl
  • Measuring Spoons
  • Measuring Cups

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish. Pat the salmon fillets dry with paper towels and season them with salt and pepper.
  2. In a small bowl, combine the crumbled feta cheese, chopped sun-dried tomatoes, olive oil, lemon juice, minced garlic, dried oregano, and fresh parsley. Mix well to create the topping.
Baking
  1. Place the seasoned salmon fillets in the prepared baking dish. Spoon the feta and sun-dried tomato mixture evenly over each salmon fillet.
  2. Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of your salmon.
Serving
  1. Carefully remove the baking dish from the oven. Serve the Mediterranean baked salmon immediately, perhaps with a side of roasted vegetables or a fresh salad.

Notes

For extra flavor, consider adding a pinch of red pepper flakes to the feta mixture. You can also customize the herbs with fresh dill or basil. Ensure not to overcook the salmon to keep it moist and tender.