This Mediterranean Salmon Bake is a rich, flavorful dish perfect for a wholesome dinner. Tender baked salmon is topped with a savory mixture of sun-dried tomatoes, spinach, and feta, all finished with an optional drizzle of pesto. It’s simple, satisfying, and packed with Mediterranean flair.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 1 (2-lb) salmon filet
- 1 tablespoon avocado oil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 red onion, finely chopped
- 1 (8.5-oz) jar sun-dried tomatoes, drained and chopped
- 5 ounces baby spinach
- 6 ounces feta cheese crumbles
- 1/3 cup pesto sauce (optional)
Instructions
Preheat the oven to 400°F.
Place the salmon filet on a parchment-lined baking sheet. Drizzle with avocado oil and evenly coat using a brush. Season with sea salt and garlic powder.
Bake in the center of the oven for 10 minutes.
While the salmon bakes, heat a skillet with a bit more avocado oil over medium heat. Add the chopped onion and sauté until softened, about 5–8 minutes.
Add the sun-dried tomatoes and spinach to the skillet. Cover and cook until the spinach is wilted.
Mix in the feta cheese and stir until slightly melted and warmed through.
Remove the salmon from the oven. Evenly top it with the spinach mixture and return it to the oven. Bake for another 8–10 minutes, or until the salmon reaches an internal temperature of 145°F.
Drizzle with pesto sauce if using and let rest briefly before serving.
Notes
Use wild-caught salmon for the best flavor and texture.
For a dairy-free option, substitute feta with a plant-based cheese or omit it altogether.
You can prepare the topping in advance and store it in the refrigerator for up to 2 days.
If you don’t have avocado oil, olive oil works just as well.
Serve with a side of lemon rice, couscous, or roasted vegetables for a complete Mediterranean meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in the oven or microwave.
Mediterranean Salmon Bake
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Servings: 4
Description
This Mediterranean Salmon Bake is a rich, flavorful dish perfect for a wholesome dinner. Tender baked salmon is topped with a savory mixture of sun-dried tomatoes, spinach, and feta, all finished with an optional drizzle of pesto. It’s simple, satisfying, and packed with Mediterranean flair.
Ingredients
-
1 (2-lb) salmon filet
-
1 tablespoon avocado oil
-
1 teaspoon sea salt
-
1 teaspoon garlic powder
-
1/2 red onion, finely chopped
-
1 (8.5-oz) jar sun-dried tomatoes, drained and chopped
-
5 ounces baby spinach
-
6 ounces feta cheese crumbles
-
1/3 cup pesto sauce (optional)
Instructions
Preheat the oven to 400°F.
Place the salmon filet on a parchment-lined baking sheet. Drizzle with avocado oil and evenly coat using a brush. Season with sea salt and garlic powder.
Bake in the center of the oven for 10 minutes.
While the salmon bakes, heat a skillet with a bit more avocado oil over medium heat. Add the chopped onion and sauté until softened, about 5–8 minutes.
Add the sun-dried tomatoes and spinach to the skillet. Cover and cook until the spinach is wilted.
Mix in the feta cheese and stir until slightly melted and warmed through.
Remove the salmon from the oven. Evenly top it with the spinach mixture and return it to the oven. Bake for another 8–10 minutes, or until the salmon reaches an internal temperature of 145°F.
Drizzle with pesto sauce if using and let rest briefly before serving.
Notes
Use wild-caught salmon for the best flavor and texture.
For a dairy-free option, substitute feta with a plant-based cheese or omit it altogether.
You can prepare the topping in advance and store it in the refrigerator for up to 2 days.
If you don’t have avocado oil, olive oil works just as well.
Serve with a side of lemon rice, couscous, or roasted vegetables for a complete Mediterranean meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in the oven or microwave.