Description
This Baked Salmon with Avocado & Feta is a simple, healthy, and flavorful dish perfect for a quick weeknight dinner. Tender salmon fillets are seasoned with lemon, dill, and paprika, then baked to perfection and topped with a creamy, tangy avocado and feta mixture for a fresh and satisfying meal.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (skin removed)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp fresh dill, chopped
- ½ tsp paprika (optional)
- Salt & black pepper, to taste
For the Avocado-Feta Topping:
- 1 large avocado, diced
- â…“ cup feta cheese, crumbled
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, sliced
- ½ lemon, juiced
- Salt & black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and grease a baking dish to prevent the salmon from sticking.
- Make the Avocado-Feta Topping: In a bowl, combine diced avocado, crumbled feta cheese, chopped dill, sliced chives, lemon juice, salt, and black pepper. Mix gently and refrigerate until ready to serve.
- Prepare the Salmon: Pat the salmon fillets dry with a paper towel. Brush each fillet evenly with olive oil, lemon juice, lemon zest, and chopped dill. Season with salt, black pepper, and paprika if using.
- Bake the Salmon: Place the seasoned salmon fillets in the prepared baking dish. Bake in the preheated oven for 10-12 minutes, or until the salmon is flaky and cooked through.
- Serve: Spoon the avocado-feta topping generously over each baked salmon fillet. Garnish with extra fresh dill or lemon zest if desired. Serve immediately for best flavor.
Notes
- Ensure the salmon fillets are of even thickness for uniform cooking.
- Skin can be left on if preferred; adjust cooking time accordingly.
- Feel free to add a pinch of crushed red pepper to the avocado-feta topping for a spicy kick.
- Serve with a side of steamed vegetables or quinoa for a complete meal.
- The avocado-feta topping can be prepared ahead of time and stored in the fridge for up to 1 day.
