Sun-Dried Tomato and Feta Baked Salmon Recipe

Delicious salmon with sun-dried tomatoes, feta cheese, baby spinach, onion, and pesto sauce. This delicious main dish is impressive! Complete your meal with your choice of sides! 


– 1 2-lb salmon filet – 1 Tbsp avocado oil – 1 tsp sea salt – 1 tsp garlic powder – ½ red onion – 1 8.5-oz jar sun-dried tomatoes, drained – 5 ounces baby spinach – 6 ounces feta cheese crumble – ⅓ cup pesto sauce optional

Pre-heat oven to 400°F. Place salmon fillet on parchment-lined or non-stick-sprayed large baking sheet or dish. Brush avocado oil on salmon with your hands to coat lightly.  

Step 1


Silicone brushes work too. Season fillet with garlic powder and sea salt. Baking salmon on centre rack for 10 minutes. 

Step 2

Make the topping while salmon bakes. Heat avocado oil in a large non-stick skillet on medium. Sauté chopped onion for 5–8 minutes to soften. 

Step 3

Add spinach and sun-dried tomatoes to the skillet. Wilt spinach, stirring occasionally. Heat feta until melted. Cover salmon with spinach mixture after baking. 

Step 4

Sprinkle toppings on salmon and bake at 400 degrees for 8–10 minutes. A 145-degree F salmon is done. Put a meat thermometer in the fish's thickest part and wait until the numbers stop moving.  

Step 5

Fully cooked salmon is opaque and pale pink without bright pink areas. Baking time depends on salmon fillet size, so a thermometer is needed. 

Step 6

Salmon with pesto. I love how the pesto sauce looks but isn't needed because it's flavorful. Try topping the fillet with fresh grated parmesan.Slice and serve salmon after 10 minutes of resting. 

Step 7

See Also

See Also

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