Mediterranean Baked Salmon with Feta and Olives

• 4 salmon fillets, 6 ounces each
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• Salt to taste
• Black pepper to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 Line a baking sheet with parchment paper.
3. 3 In a small bowl, mix feta, olives, parsley, dill, garlic, olive oil, lemon zest, and juice.
4. 4 Season salmon fillets with salt and pepper.
5. 5 Place salmon on the prepared baking sheet and top each fillet with the feta mixture.
6. 6 Bake for 12-15 minutes, or until the salmon is cooked through.
7. 7 Garnish with additional herbs if desired and serve immediately.

Equipment

• Baking sheet
• Parchment paper
• Small mixing bowl

Variations

• Add sun-dried tomatoes to the topping for extra Mediterranean flair.
• Substitute feta with goat cheese for a tangy twist.

Substitutions

• If Kalamata olives aren't available, use any briny olive variety.
• Fresh herbs can be replaced with dried herbs, though use half the amount.

Pairings

• Roasted asparagus
• Quinoa pilaf
• Crusty bread

Nutrition

Tips

• For extra flavor, marinate the salmon with olive oil, lemon juice, and garlic for 30 minutes before topping with the feta mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain texture.

Freezing: This dish does not freeze well due to the texture changes in the salmon and feta.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh Greek salad.
• Pairs wonderfully with a glass of crisp white wine.

FAQ