Sun-Dried Tomato and Feta Baked Salmon with Spinach

Sun-Dried Tomato and Feta Baked Salmon with Spinach is packed with tangy, creamy flavors for a bold main entrée. Serve it up with your favorite side dishes for an unforgettable meal!

For quite some time, my Mediterranean Salmon in Parchment Paper and my 4-Ingredient Mediterranean Stuffed Salmon have been two of my most well-loved salmon recipes on The Roasted Root.

And for good reasons! Both recipes are totally goof-proof, and both recipes are an absolute blast of flavor.

They basically take a classically great salmon experience and jettison it to the outer reaches of the universe.

Okay, that may be an embellishment but you catch my drift.

Inspired by those two recipes, this Sun-Dried Tomato Feta Baked Salmon with Spinach combines the two concepts into one to make an even easier delicious experience.

For instance, rather than going through the process of creating a parchment paper packet or slicing the salmon in half to stuff it, we’re simply baking the salmon with delicious toppings on board. 

So we’re still getting moist, perfectly cooked flaky salmon with a ginormous infusion of flavor, but with very minimal effort. 

The way I see it, this recipe is ideal for special occasions, holidays, or any time you’re looking to change up your weeknight dinner.

It doesn’t require much time to prepare (you’re looking at 40 minutes or less from start to finish), yet it exudes all sorts of fancy vibes and restaurant-quality flavor. 

Let’s chat about the ingredients needed to make this delicious salmon recipe a reality.

Ingredients for Sun-Dried Tomato Feta Bake Salmon with Spinach:

Large Salmon Filet: Pick up a large fresh salmon filet from the seafood section of the grocery store. This can be Atlantic salmon, Sockeye salmon, King salmon, or trout. If you aren’t able to find a big 2-pound filet, you can buy individual filets just as easily and simply top them separately.

For the best result, use a filet that has relatively even thickness so that it bakes evenly.

Avocado Oil: Used to coat the salmon and to sauté the filling ingredients, I use avocado oil. You can also use extra virgin olive oil if it’s what you have on hand.

Garlic Powder and Sea Salt: I season the salmon with a simple combination of salt and garlic powder. If you would like to add more seasonings like lemon pepper, onion powder, or paprika, feel free to do so. Add black pepper to your personal taste.

Onion: Fresh onion gets sauté until it softened up to provide some big flavor. Both red onion or yellow onions work!

Sun-Dried Tomatoes: Pick up a jar of julienne cut oil-packed sun-dried tomatoes. Drain them and use them in the filling. If you use sun-dried tomatoes that don’t come in oil, that’s totally fine. Just know that they may dry out a little during the baking process. 

Fresh Spinach: Fresh baby spinach gets sauteed with the rest of the topping ingredients to provide a burst of vitamins and minerals. If you don’t love spinach, you can skip it. You can also replace the spinach with collard greens. 

Feta Cheese: Feta cheese provides an enormous amount of flavor, bringing creaminess and tang to the meal. Combined with the sun-dried tomatoes, I actually think the flavor gives off a pizza vibe. Let me know if you think the same!

I use feta cheese crumbles, but you can also chop up a block of feta if you’d like.

Pesto Sauce (Optional): While pesto sauce is entirely optional, I like drizzling the salmon with it once it comes out of the oven for some herby flavor.

Use store-bought pesto or make your own homemade Basil Pesto Recipe.

There are all sorts of different ways you can change up this easy meal. Here are some ideas!

Recipe Adaptations:

• Similar to my Mediterranean Salmon in Parchment Paper recipe, you can add chopped kalamata olives or black olives, capers, and/or artichoke hearts.
• If you use smaller individual filets rather than a large salmon filet, you may need to bake the salmon for a little less time. To be sure the salmon doesn’t overcook, be sure to use an instant read thermometer to keep tabs on the internal temperature.
• Add a little kick with red pepper flakes if you’d like.
• If you have fresh herbs on hand, like fresh basil leaves or fresh parsley or fresh oregano, feel free to chop up 1/2 cup and add it into the topping mixture.
• You can pulse the sun-dried tomatoes in a food processor if you want very small bits prior to adding them to the skillet.
• If you prefer cherry tomatoes over sundried tomatoes, feel free to make the swap. You can also use sun-dried tomato pesto.
• Sprinkle salmon with pine nuts just before serving if you’d like.
• Add in lemon zest from one fresh lemon if you’d like.
• Toss in 1 to 3 minced garlic cloves if you’re a garlic lover!

Now that we’re familiar with the fresh ingredients, let’s whip up this delicious baked salmon recipe!

How to Make Sun-Dried Tomato Feta Baked Salmon:

Preheat the oven to 400 degrees Fahrenheit.

Lay the salmon filet on a parchment-lined large baking sheet or a large baking dish lightly sprayed with non-stick spray. Drizzle with avocado oil and use your hands to brush it over the surface of the salmon so that it’s lightly coated with oil. You can also use a silicone brush for this if you’d like. 

Sprinkle the filet with sea salt and garlic powder. Bake the salmon on the center rack of the oven for 10 minutes.

While the salmon is baking, prepare the topping.

Heat avocado oil in a large non-stick skillet over medium heat. Add the chopped onion and sauté until softened, about 5 to 8 minutes.

Add in the sun-dried tomatoes and spinach and cover the skillet. Cook, stirring occasionally, until spinach has wilted.

Stir in the feta cheese.

Remove the salmon from the oven and transfer the spinach mixture on top of the salmon so that the full filet is covered with the mixture.

Bake salmon (again at 400 degrees) for another 8 to 10 minutes with the toppings on, or until the salmon is cooked through.

Salmon is considered fully cooked when it reaches an internal temperature of 145 degrees F. To verify the temperature, insert a meat thermometer into the thickest part of the fish and wait until the numbers stop moving. 

You can also tell salmon is fully cooked when it is opaque and fully pale pink with no bright pink areas. The exact baking time depends on the size of the salmon fillets, so this is where a thermometer is your best friend.

Drizzle salmon with pesto sauce if desired. The pesto sauce isn’t necessary because there is already a lot of flavor, but I just love how it turns out with the pesto. You can also sprinkle freshly grated parmesan cheese on top of the fillet.

Serve Sun-Dried Tomato Feta Salmon with your choice of side dishes, and enjoy!

I love the salmon with my classic Crowd-Pleasing Roasted Vegetables, Air Fryer Green Beans, Roasted Asparagus with Parmesan and Lemon or my Roasted Brussel Sprouts with Garlic and Lemon.

For a truly luxurious meal, pair this amazing sun-dried tomato salmon with my Baked Feta Pasta.

If you’re all about a great wine pairing, white wine such as sauvignon blanc pairs nicely with this meal.

Store any leftover salmon in an airtight container in the refrigerator for up to 5 days.

If you love flavorful salmon recipes for family meals any night of the week, also try these out!

More Salmon Recipes:

• Sesame Garlic Air Fryer Salmon Bites 
• Mushroom and Spinach Stuffed Salmon 
• Soy Honey Salmon 
• Salmon Tacos with Slaw and Chipotle Lime Sauce 
• Creamy Tuscan Salmon 

Make this impressive dinner recipe the next time you have guests or are simply looking for flavorful comfort food!

Sun-Dried Tomato and Feta Baked Salmon

Perfectly cooked salmon with an inredible topping of sun-dried tomatoes, feta cheese, baby spinach, onion, and pesto sauce. This incredibly flavorful recipe makes an for an impressive main dish! Serve it with your choice of sides for a complete meal!

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

5 to 6 Servings

Ingredients

• ▢ 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 crumbles
• ▢ ⅓ cup pesto sauce, optional

Instructions

• Preheat the oven to 400 degrees Fahrenheit.
• Lay the salmon filet on a parchment-lined large baking sheet or a large baking dish lightly sprayed with non-stick spray. Drizzle with avocado oil and use your hands to brush it over the surface of the salmon so that it’s lightly coated with oil. You can also use a silicone brush for this if you’d like. Sprinkle the filet with sea salt and garlic powder. Bake the salmon on the center rack of the oven for 10 minutes.
  
• While the salmon is baking, prepare the topping. Heat avocado oil in a large non-stick skillet over medium heat. Add the chopped onion and sauté until softened, about 5 to 8 minutes.
  
• Add in the sun-dried tomatoes and spinach and cover the skillet. Cook, stirring occasionally, until spinach has wilted.
  
• Stir in the feta cheese and continue heating until the feta begins to melt.
  
• Remove the salmon from the oven and transfer the spinach mixture on top of the salmon so that the full filet is covered with the mixture.
  
• Bake salmon (again at 400 degrees) for another 8 to 10 minutes with the toppings on, or until the salmon is cooked through.
  
• Salmon is considered fully cooked when it reaches an internal temperature of 145 degrees F. To verify the temperature, insert a meat thermometer into the thickest part of the fish and wait until the numbers stop moving. 
• You can also tell salmon is fully cooked when it is opaque and fully pale pink with no bright pink areas. The exact baking time depends on the size of the salmon filets, so this is where a thermometer is your best friend.
• Drizzle salmon with pesto sauce if desired. The pesto sauce isn’t necessary because there is already a lot of flavor, but I just love how it turns out with the pesto. You can also sprinkle freshly grated parmesan cheese on top of the filet.
  
• Allow the salmon to rest for 10 minutes before slicing it into individual portions and serving.
  
• Serve with your favorite side dishes, and enjoy!

Notes

Feel free to add capers, artichoke hearts, kalamata olives, and/or lemon zest to the topping mixture for even more flavor!

Nutrition

Serving: 1(of 6) – Calories: 373kcal – Carbohydrates: 9g – Protein: 50g – Fat: 14g – Saturated Fat: 3g – Polyunsaturated Fat: 2g – Cholesterol: 15mg – Sodium: 912mg – Fiber: 2g – Sugar: 5g

Course: Main Dishes

Cuisine: American

Keyword: baked salmon recipes, feta salmon, healthy salmon recipes, keto dinner recipes, low carb dinner recipes, low carb salmon recipes, sun-dried tomato feta baked salmon with spinach, sun-dried tomato salmon

Servings: 5 to 6 Servings

Calories: 373kcal

Author: Julia

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