Created on September 18th, 2025 at 05:04 pm
Flavor-packed, foolproof, and oven-ready
If you’re looking for an elegant main dish that’s loaded with flavor and easy to throw together, this Sun-Dried Tomato and Feta Baked Salmon checks every box. It’s topped with a savory medley of sun-dried tomatoes, baby spinach, tangy feta, and pesto — all baked to golden perfection in under 30 minutes. Ideal for weeknights or dinner parties, this dish brings together rich Mediterranean flavors without any stress. Plus, cleanup is a breeze thanks to parchment paper and one pan. Whether you’re feeding family or impressing guests, this salmon is bound to be a repeat favorite. 🐟💚
🌟 Why You’ll Love This Recipe
This baked salmon recipe is the kind of weeknight hero you’ll come back to again and again. It uses simple, accessible ingredients — most of which are pantry or fridge staples — and the prep is minimal. The topping is so flavorful that even picky eaters will devour every bite. It’s easy to customize with olives, capers, or lemon zest, and it pairs beautifully with pasta, rice, or roasted veggies. Plus, the whole dish cooks in just one pan — less time washing up, more time enjoying the meal. Healthy, hearty, and totally satisfying.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 5 to 6
📝 Ingredients List
- 1 (2-lb) salmon filet
- 1 Tbsp avocado oil
- 1 tsp sea salt
- 1 tsp garlic powder
- ½ red onion, finely chopped
- 1 (8.5-oz) jar sun-dried tomatoes, drained
- 5 oz baby spinach
- 6 oz feta cheese crumbles
- ⅓ cup pesto sauce (optional, for drizzling)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Wooden spoon or spatula
- Large baking sheet or baking dish
- Parchment paper or non-stick spray
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the salmon: Line a large baking sheet with parchment paper or lightly spray a baking dish. Lay the salmon filet down, skin side down. Drizzle with avocado oil and brush evenly. Sprinkle with sea salt and garlic powder.
- Bake the salmon (first round) for 10 minutes on the center rack.
- While it bakes, heat a skillet over medium heat. Add a bit of avocado oil and sauté the chopped onion for 5–8 minutes until softened. 🧅
- Add spinach and sun-dried tomatoes, cover the pan, and cook until spinach is wilted. Stir occasionally. 🌿🍅
- Stir in feta cheese and continue cooking until it starts to melt slightly.
- Remove salmon from oven and carefully spread the spinach-feta mixture evenly over the top.
- Bake again at 400°F for another 8–10 minutes, or until the salmon is fully cooked (internal temp 145°F).
- Optional: Drizzle with pesto sauce or sprinkle fresh parmesan before serving.
- Rest for 10 minutes before slicing into portions and serving with your favorite sides. Enjoy! 😊🍽️
💡 Pro Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve moisture.
- Make It Your Own: Add kalamata olives, capers, artichoke hearts, or lemon zest to the topping mix.
- Meal Prep: The topping can be made ahead and stored in the fridge for 2 days. Assemble and bake when ready.
- Serving Ideas: Pairs beautifully with orzo, roasted potatoes, or a crisp green salad.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 373 | 50g | 9g | 14g | 2g | 5g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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