Delightful Salmon Bake

This coastal-inspired salmon creation turns your regular dinner into a Mediterranean getaway with bright tastes and a stunning look. The mix of tender salmon covered with soft spinach, sun-dried tomatoes, and gooey feta makes a fancy-looking meal that's surprisingly easy to put together.

I stumbled upon this dish during a hectic time when I wanted something that seemed fancy without spending hours cooking. Now it's what I always make when friends come over, and they never leave without asking how to make it.

Essential Ingredients

• Salmon filet: Go for a thick middle section with bright color and solid feel
• Avocado oil: Works great with high temp cooking in the hot oven
• Sea salt: Brings out salmon's natural taste better than regular salt
• Garlic powder: Spreads flavor everywhere without burning like fresh garlic would
• Red onion: Gives a light sweetness and pretty color contrast
• Sun-dried tomatoes: Add rich savory flavor and true Mediterranean touch
• Baby spinach: Gets perfectly soft while keeping nutrients and vibrant look
• Feta cheese: Brings salty tang that works beautifully with rich salmon
• Pesto sauce: Not required but adds fresh herby flavor and brightness

Step-by-Step Guide

Preheat the Oven:

Turn your oven to 400 degrees Fahrenheit and let it fully heat up while getting the salmon ready. This steady high heat makes sure the salmon cooks all the way through while staying juicy inside with a nice outside.

Prepare the Salmon:

Put your salmon on a baking sheet lined with parchment paper to stop sticking and make cleanup super easy. Brush avocado oil all over it to help it brown nicely and make seasonings stick. Cover the whole thing with sea salt and garlic powder for even taste throughout.

Initial Bake:

Put the salmon on the middle rack in your hot oven and cook for just 10 minutes. This first cooking gets things started but leaves the salmon a bit underdone since it'll go back in the oven with toppings later.

Prepare the Topping:

While the salmon starts cooking, warm a bit of avocado oil in a pan on medium heat. Toss in your finely chopped red onion and cook until see-through and slightly soft, about 5 to 8 minutes. They should smell good and lose that sharp raw flavor.

Add Vegetables:

Throw the chopped sun-dried tomatoes and all the baby spinach in with the onions. Put a lid on the pan to trap steam that'll quickly wilt the spinach evenly, usually in just 2 to 3 minutes. You'll be amazed how much the spinach shrinks down.

Incorporate Cheese:

After the spinach wilts, mix in the feta cheese bits. Just heat until the cheese starts to soften but doesn't fully melt so it keeps some texture. The hot veggies will keep softening the cheese anyway.

Top and Finish Baking:

Take the partly cooked salmon out of the oven and carefully spread the veggie and cheese mix all over the top. Put it back in the oven for another 8 to 10 minutes or until the salmon hits 145 degrees Fahrenheit inside, which means it's perfectly done.

Final Touch:

If you're using pesto, drizzle it over your finished dish for a pop of color and flavor. Let the salmon sit for 3 to 5 minutes before serving so the juices can spread throughout the fish, keeping it moist.

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Those sun-dried tomatoes are really the hidden gem in this dish. I found out how amazing they are when I ran out of fresh ones one night. They pack so much flavor that I now always keep a jar in my pantry just for making this.

Prep Ahead Ideas

You can get a head start on this salmon dish to make dinner even faster. Fix the veggie topping up to two days early and keep it in the fridge in a sealed container. When you're ready to cook, just season and partly bake the salmon, then add your premade mixture to finish cooking. You can also make the pesto days before or just buy it ready-made to save more time without losing any flavor.

Great Side Dishes

Enjoy this Mediterranean salmon with a simple arugula salad dressed with lemon and olive oil for a meal that's both light and filling. If you want something more substantial, herb-roasted baby potatoes go really well with the flavors without taking over the delicate salmon taste. Add a cold glass of Pinot Grigio or light Chardonnay to turn your weeknight dinner into something special without much extra work.

Cooking Temperature Advice

Getting salmon just right means being gentle with it. Using a meat thermometer takes away all the guesswork if you aim for exactly 145°F. If you don't have a thermometer, gently press the top of the salmon – it should flake easily but still have a bit of shine in the middle when it's done. Keep in mind that salmon will keep cooking a little after you take it out of the oven, so it's better to undercook it slightly than leave it in too long.

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Frequently Asked Questions

→ How can I make sure the salmon stays tender?

Use a meat thermometer to check that the salmon hits 145°F inside. Going over that can dry it out, so keep an eye on it!

→ What works instead of feta cheese?

You can swap feta with goat cheese, ricotta, or cream cheese for a smoother texture.

→ What are some good sides for this meal?

Try a fresh salad, roasted veggies, or herbed rice—they all match the Mediterranean vibe perfectly.

→ Can I prep this ahead of time?

The toppings can be made up to 2 days early and stored in the fridge. For best results, bake the salmon fresh.

→ Is there a good way to make this dairy-free?

Absolutely! Skip the feta cheese or swap it with a dairy-free alternative.

→ Can I use frozen salmon for this recipe?

Yes! Thaw it completely beforehand and pat it dry to get rid of extra moisture before baking.