Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes
A delicious Mediterranean main dish featuring tender, flaky baked salmon topped with a savory mixture of sun-dried tomatoes, garlic, lemon, herbs, and creamy feta cheese. It’s fresh, vibrant, high-protein, and perfect for a healthy lunch or dinner. Mild and non-spicy.
Prep: 10 minutes
Cooking: 15–18 minutes
Total: 25–30 minutes
Ingredients
For the Salmon
2 salmon fillets
1 tbsp olive oil
Salt + black pepper
Juice of ½ lemon
½ tsp dried oregano
Optional: 1 garlic clove, minced
For the Mediterranean Topping
3 tbsp sun-dried tomatoes, finely chopped (in olive oil, drained)
¼ cup feta cheese, crumbled
1 tbsp chopped fresh parsley
1 tbsp lemon juice
1 tbsp sun-dried tomato oil OR olive oil
Optional: 1 tbsp chopped olives
Optional Sides
Steamed rice or couscous
Roasted zucchini, asparagus, or broccoli
Lemon wedges
Instructions
1. Prepare the Salmon
Preheat oven to 200°C (400°F).
Place salmon on a baking dish lined with parchment.
Drizzle with olive oil, lemon juice, oregano, garlic (optional), salt, and pepper.
Rub seasoning gently over the top.
2. Make the Mediterranean Topping
In a small bowl, mix together:
Chopped sun-dried tomatoes
Feta
Parsley
Lemon juice
Sun-dried tomato oil (or olive oil)
Olives
Stir well until combined.
3. Bake
Spoon the topping evenly over the salmon.
Bake 15–18 minutes, depending on thickness, until salmon is flaky and cooked through.
Serve immediately with lemon wedges.
Notes
Use sun-dried tomatoes in oil, not dry-packed, for best flavor.
Do not overbake salmon — remove when the center is slightly pink and flakes easily.
Feta softens but does not fully melt; it gives a wonderful creamy-salty flavor.
Tips
Add a spoon of Greek yogurt on top for extra creaminess.
Serve over a Mediterranean rice bowl with cucumber, tomatoes, and herbs.
For extra flavor, sprinkle with fresh basil or fresh dill before serving.
Frequently Asked Questions
Q: Is this spicy?
A: No, it’s mild and Mediterranean-friendly.
Q: Can I make it dairy-free?
A: Yes — skip the feta or use dairy-free alternatives.
Q: Can I use frozen salmon?
A: Yes, thaw fully and pat dry before seasoning.
Nutritional Information
Calories: 380–420
Protein: 32–35g
Carbs: 6–8g
Fat: 22–25g
Fiber: 2g