4 salmon fillets (about 6 oz each), skinless or skin-onSalt and black pepper, to taste1 tablespoon olive oil1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)1/2 teaspoon dried oreganoJuice of 1/2 lemon1/3 cup crumbled feta cheese1/4 cup sun-dried tomatoes (packed in oil), chopped1 tablespoon chopped fresh parsley (optional, for garnish)Lemon wedges, for servingPreheat Oven: Preheat your oven to 400°F (200°C).Prepare the Salmon: Pat the salmon fillets dry with a paper towel. Place them in a baking dish lined with parchment or lightly greased.Season: Drizzle olive oil over the salmon. Sprinkle with garlic powder (or minced garlic), oregano, salt, and pepper. Squeeze lemon juice evenly over the fillets.Top: Sprinkle crumbled feta and chopped sun-dried tomatoes over the top of each fillet.Bake: Place the dish in the oven and bake for 12–15 minutes, or until the salmon flakes easily with a fork.Garnish: Remove from oven and garnish with chopped parsley and lemon wedges.Serve: Serve warm with your favorite sides like rice, quinoa, roasted vegetables, or a simple salad.Notes:You can use fresh cherry tomatoes as a substitute for sun-dried tomatoes, but the flavor will be milder.If using salmon with skin, place the fillet skin-side down for crispness.Crumbled goat cheese can replace feta for a creamier texture.Tips:Don’t overbake! Salmon dries out quickly. Check at 12 minutes.Use a baking thermometer if unsure—salmon is done at 145°F (63°C).For extra flavor, marinate the salmon for 30 minutes with olive oil, lemon, garlic, and oregano.Servings:Serves 4 peopleNutritional Info (Per Serving):Calories: ~320 kcalProtein: 32gFat: 20gCarbohydrates: 4gFiber: 1gSugars: 1gSodium: ~450 mgHealth Benefits:Salmon is rich in omega-3 fatty acids, promoting heart and brain health.Feta adds calcium and protein while being lower in fat than many cheeses.Sun-dried tomatoes provide antioxidants like lycopene and a punch of umami flavor.Q&A:Q: Can I make this dish ahead of time?A: You can prep the salmon and toppings a few hours ahead, but bake it fresh for best texture.Q: Can I use frozen salmon?A: Yes, just ensure it’s fully thawed and patted dry before seasoning and baking.Q: What sides go best with this dish?A: Try lemon-herb quinoa, couscous, garlic green beans, or a cucumber-tomato salad.
Baked Salmon with Feta and Sun-Dried Tomatoes
