Mediterranean Baked Salmon with Feta

$To make Mediterranean baked salmon with feta, you need fresh and tasty ingredients. Here’s what you will need: - 4 salmon fillets - 1 cup cherry tomatoes, halved - 1 cup Kalamata olives, pitted and halved - 1 cup fresh spinach - 1/2 cup feta cheese, crumbled - 2 tablespoons olive oil - 2 tablespoons lemon juice - 2 cloves garlic, minced - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient brings its own special touch to the dish. Salmon fillets are rich in flavor and healthy fats. Cherry tomatoes add a sweet burst. Kalamata olives bring a salty kick. Fresh spinach gives a bright green color. Feta cheese adds a creamy and tangy note. Using olive oil and lemon juice enhances all the flavors. Garlic and oregano add depth and warmth. Don’t forget the salt and pepper! They help to bring out the best in every bite. Garnishing with fresh parsley adds a nice pop of color. Plus, it gives a fresh taste that ties everything together. Enjoy the process of gathering these fresh ingredients. They will transform your meal into a Mediterranean delight! {{ingredient_image_1}} Preheating the oven is key for great salmon. Start by setting your oven to 400°F (200°C). This temperature cooks the salmon evenly. It also helps to keep the fish moist and tender. A hot oven seals the flavors in. Next, grab a large baking dish. Place the salmon fillets skin-side down. This keeps the fish from sticking. In a bowl, mix cherry tomatoes, Kalamata olives, spinach, and minced garlic. Drizzle olive oil and lemon juice over the mix. Add dried oregano and stir well. Spread this mix around the salmon in the dish. Cover the baking dish with aluminum foil. Bake for 15 minutes. This traps steam and helps the salmon cook. After 15 minutes, remove the foil. Bake for another 10 minutes. The salmon is done when it flakes easily with a fork. Always check it early to avoid overcooking. Remove from the oven and let it cool a bit. Enjoy your beautiful dish! To make your Mediterranean baked salmon burst with flavor, think about spices and herbs. Here are some great options: - Dried oregano: This is a must for that classic Mediterranean taste. - Thyme or rosemary: Both add a lovely depth. - Paprika: For a gentle kick and color. You can also marinate the salmon before cooking. A simple mix of olive oil, lemon juice, and minced garlic works wonders. Let the salmon sit in this mix for about 30 minutes. This step boosts flavor and keeps the fish moist. When it comes to serving, the look matters. Here are some ideas to make your dish pop: - Rustic Serving: Serve directly from the baking dish for a homey feel. - Plated Presentation: Place each salmon fillet on a plate. Add a scoop of the tomato and olive mix beside it. This makes it look fancy. Don't forget the garnishing! Fresh parsley adds color and freshness. You can also sprinkle some lemon zest for a bright touch. The right tools make cooking easier. Here’s what I recommend: - Baking Dish: Use a large, shallow baking dish. It helps the salmon cook evenly. - Utensils: A sharp knife for cutting the fish and a sturdy spatula for serving are key. These tools will help you achieve the best results and make cooking more enjoyable. Pro Tips Fresh Ingredients: Use the freshest salmon and seasonal vegetables for the best flavor and texture. Marinating Time: If you have time, marinate the salmon in olive oil, lemon juice, and garlic for 30 minutes before baking to enhance the flavors. Feta Variations: Experiment with different types of cheese, such as goat cheese or ricotta, for a unique twist on this dish. Serving Suggestions: Pair with a side of quinoa or a fresh Mediterranean salad to complete the meal. {{image_2}} If you want a gluten-free option, this recipe works well as is. All the ingredients are naturally gluten-free. You can enjoy it without worry. For a dairy-free version, skip the feta cheese. You can try using a nut-based cheese or a creamy avocado spread instead. Seasonal vegetables add a fun twist. In spring, try asparagus or peas. In summer, add zucchini or bell peppers. For fall, roasted squash shines in this dish. You can also use different cheeses. Goat cheese or a sharp cheddar can bring new flavors. For a spicy kick, add red pepper flakes or a drizzle of hot sauce. If you like zesty flavors, mix in some lemon zest or capers. To add crunch, sprinkle sliced almonds or pumpkin seeds on top before baking. These small changes can make your dish unique and exciting. To store leftover salmon, let it cool first. Place it in an airtight container. This helps keep it fresh. Use a container that seals well to avoid any odors. I like glass containers as they do not stain. Store it in the fridge for up to three days. When you reheat salmon, you want to keep it moist. The best way is to use the oven. Preheat your oven to 275°F (135°C). Place the salmon on a baking sheet. Cover it with foil to trap moisture. Heat for about 15 minutes. Check that it’s warm throughout. Yes, you can freeze baked salmon! First, let it cool completely. Wrap each piece in plastic wrap tightly. Then, place the wrapped salmon in a freezer bag. Remember to label it with the date. To thaw, move it to the fridge overnight. This keeps the texture nice and firm. Baking salmon usually takes about 25 to 30 minutes. Start by preheating your oven to 400°F (200°C). Place the salmon fillets in a baking dish. Cover it with foil for the first 15 minutes. This helps keep the fish moist. After that, remove the foil and bake for an extra 10 minutes. Check for doneness; the fish should flake easily with a fork. The safe internal temperature for baked salmon is 145°F (63°C). This ensures that harmful bacteria are killed. To check, use a food thermometer. Insert it into the thickest part of the fillet. Once it reaches 145°F, your salmon is ready to eat. It will also look opaque and flake easily. Yes, you can use frozen salmon! However, you need to adjust the cooking time. Thaw the salmon first for even cooking. If you can’t thaw it, increase the baking time by about 5 to 10 minutes. Keep an eye on the internal temperature. Frozen salmon may take longer to reach 145°F. This blog post covered a tasty baked salmon recipe, highlighting key ingredients and step-by-step instructions. I shared helpful tips to enhance flavor, presentation ideas, and cooking equipment recommendations. We explored dietary variations and proper storage techniques to keep leftovers fresh. Finally, I answered common questions about baking salmon. Now you can make this dish with confidence and creativity. Enjoy your cooking journey!$

Mediterranean Baked Salmon with Feta

A delicious and healthy baked salmon dish featuring Mediterranean flavors.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon
1 cup cherry tomatoes, halved
1 cup Kalamata olives, pitted and halved
1 cup fresh spinach
0.5 cup feta cheese, crumbled
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a large baking dish, place the salmon fillets skin-side down.
In a mixing bowl, combine the cherry tomatoes, Kalamata olives, spinach, and garlic. Drizzle with olive oil and lemon juice, then sprinkle in the dried oregano. Toss well to coat the ingredients evenly.
Spread the mixture evenly around the salmon fillets in the baking dish.
Crumble feta cheese on top of the salmon and the vegetable mix.
Season the salmon with salt and pepper according to your taste.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
After 15 minutes, remove the foil and bake for an additional 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove from the oven and let cool slightly before serving.
Garnish with freshly chopped parsley for a burst of color and flavor.

Notes

Serve directly in the baking dish for a rustic look.

Keyword baked, feta, healthy, Mediterranean, salmon