If you’re on the hunt for a dish that brilliantly balances bold flavors with tender, flaky fish, you’re going to adore this Mediterranean Baked Salmon with Feta & Sun-dried Tomatoes Recipe. It delivers that perfect harmony of creamy, tangy feta cheese and sweet, slightly chewy sun-dried tomatoes atop juicy, oven-baked salmon fillets. It’s fresh, vibrant, and so satisfying that you’ll want to invite it to your weeknight dinner rotation immediately.
Ingredients You’ll Need
This Mediterranean Baked Salmon with Feta & Sun-dried Tomatoes Recipe uses a handful of ingredients that are simple but absolutely crucial for building its incredible flavor profile. Each element adds a unique touch, from the rich olive oil that keeps the fish moist to the aromatic garlic that gives it a wholesome depth, not to mention the salty feta and burst of sun-dried tomatoes that make this dish unforgettable.
- Salmon fillets (4 x 6 oz): Fresh, firm fillets ensure a flaky, tender main star for this recipe.
- Crumbled feta cheese (1 cup): Provides a creamy, salty contrast that pairs beautifully with the fish.
- Chopped sun-dried tomatoes (1/2 cup): Adds a sweet and tangy bite with a chewy texture for extra interest.
- Olive oil (2 tablespoons): Helps marry the ingredients and keep the salmon moist throughout baking.
- Minced garlic (2 cloves): Infuses the whole dish with warm and aromatic flavor notes.
- Dried oregano (1 teaspoon): Brings an earthy, herby Mediterranean vibe that enhances every bite.
- Salt and pepper: Essential seasonings that balance and elevate all other flavors.
How to Make Mediterranean Baked Salmon with Feta & Sun-dried Tomatoes Recipe
Step 1: Preheat the Oven
Start by heating your oven to a steady 400°F (200°C). This temperature is perfect to cook the salmon gently enough to keep it tender, while the feta topping gets beautifully golden and slightly melting.
Step 2: Prepare the Flavorful Topping
In a mixing bowl, stir together the crumbled feta, chopped sun-dried tomatoes, olive oil, minced garlic, dried oregano, salt, and pepper. This mixture is the heart of your Mediterranean Baked Salmon with Feta & Sun-dried Tomatoes Recipe, packing it full of vibrant, savory flavors that will meld spectacularly during baking.
Step 3: Season the Salmon
Place each salmon fillet skin-side down in a baking dish. Generously season both sides with salt and pepper to enhance the fish’s natural flavors and to create a delicious base for your topping.
Step 4: Add the Topping
Evenly spoon the feta and sun-dried tomato mixture over the fillets, creating a thick layer that will infuse every bite with indulgent creaminess and bursts of tomato tang.
Step 5: Bake Covered
Cover the baking dish with aluminum foil to keep the salmon moist and to allow the flavors to harmonize as they cook. Bake for 15 minutes, which gently cooks the salmon through without drying it out.
Step 6: Finish Baking Uncovered
Remove the foil and bake uncovered for an additional 10 minutes. This step invites the topping to brown slightly and the salmon to develop a tender, perfectly flaky texture that’s easy to check with a fork.
Step 7: Garnish and Serve
Once out of the oven, sprinkle chopped fresh parsley over the salmon to add a fresh, herbal brightness that rounds out the deep Mediterranean flavors.
How to Serve Mediterranean Baked Salmon with Feta & Sun-dried Tomatoes Recipe
Garnishes
A sprinkle of fresh parsley is classic and simple, but you could also try some finely chopped fresh dill or a drizzle of extra virgin olive oil for an elegant finish. These small touches heighten freshness and visual appeal.
Side Dishes
This dish pairs beautifully with light, Mediterranean-inspired sides such as lemony quinoa, herbed couscous, or roasted vegetables like zucchini and bell peppers. Each side complements the vibrant flavors of the salmon without overshadowing it.
Creative Ways to Present
For a stunning presentation, serve the salmon fillets over a bed of baby spinach or arugula dressed lightly with lemon juice and olive oil. You can also plate the salmon alongside slices of crusty bread for scooping up every last bit of that cheesy-tomato topping.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover Mediterranean Baked Salmon with Feta & Sun-dried Tomatoes Recipe in an airtight container for up to 2 days. Keeping it well-covered helps preserve the moist texture and prevents the feta and tomatoes from drying out.
Freezing
While fresh salmon is best enjoyed immediately, you can freeze leftover cooked salmon for up to one month. Wrap it tightly in plastic wrap and then foil to prevent freezer burn and help maintain flavor.
Reheating
To reheat, gently warm the salmon in a low oven (around 275°F or 135°C), covered with foil to avoid drying out, until heated through. Avoid microwaving if possible, as it can make the salmon tough.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes will offer a different texture and milder flavor compared to the concentrated sweetness of sun-dried tomatoes. You could use them, but consider roasting or sautéing the fresh tomatoes first to concentrate their flavor for a closer match.
Is it possible to use another type of fish?
Yes! While this Mediterranean Baked Salmon with Feta & Sun-dried Tomatoes Recipe shines with salmon, you could try it with other firm, flaky fish like cod or halibut, which also work well with the robust topping.
Can I prepare the topping mixture in advance?
Absolutely, preparing the feta and sun-dried tomato mixture a few hours ahead can save time and even help deepen the flavors as they marry together.
What wine pairs well with this dish?
A crisp white wine like a Sauvignon Blanc or a light Pinot Grigio complements the tangy feta and savory salmon perfectly, balancing richness with refreshing acidity.
How do I know when the salmon is perfectly cooked?
The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C). It should still be moist and tender, not dry or chalky.
Final Thoughts
This Mediterranean Baked Salmon with Feta & Sun-dried Tomatoes Recipe is truly a celebration of fresh, wholesome ingredients that come together with ease and elegance. It’s a dish that feels special but is surprisingly simple to make, perfect for impressing family or friends without fuss. I can’t wait for you to try it out and fall in love just like I did!
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Mediterranean Baked Salmon with Feta & Sun-dried Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Mediterranean Baked Salmon with Feta & Sun-dried Tomatoes is a flavorful and healthy dish that combines tender salmon fillets topped with a savory mixture of feta cheese, sun-dried tomatoes, garlic, and herbs. Baked to perfection, this recipe is perfect for a quick weeknight dinner or an elegant meal to impress guests.
Ingredients
Salmon
- 4 salmon fillets (6 oz each)
- Salt and pepper to taste
- Chopped parsley for garnish
Topping Mixture
- 1 cup crumbled feta cheese
- 1/2 cup chopped sun-dried tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the salmon evenly.
- Prepare the topping mixture: In a mixing bowl, combine the crumbled feta cheese, chopped sun-dried tomatoes, olive oil, minced garlic, dried oregano, salt, and pepper. Mix well to create a flavorful topping.
- Season the salmon fillets: Place the salmon fillets skin-side down in a baking dish. Season each fillet generously with salt and pepper, ensuring even seasoning for enhanced flavor.
- Add the topping: Spoon the prepared feta and sun-dried tomato mixture evenly over each salmon fillet, covering the surface for maximum taste.
- Bake covered: Cover the baking dish with aluminum foil to keep the salmon moist and bake it in the preheated oven for 15 minutes.
- Bake uncovered: Remove the foil and continue baking the salmon for an additional 10 minutes or until the fish flakes easily with a fork, indicating it is fully cooked.
- Garnish and serve: Once out of the oven, sprinkle chopped fresh parsley over the salmon fillets for a burst of color and fresh flavor before serving.
Notes
- Use wild-caught salmon if possible for better flavor and nutrition.
- Sun-dried tomatoes packed in oil work best for added richness, but dry-packed can be rehydrated before use.
- Adjust seasoning to taste, especially if feta cheese is already salty.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days.
