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Baked Salmon with Avocado and Feta Recipe

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4.9 from 58 reviews

This vibrant Baked Salmon with Avocado Feta is a perfect healthy and flavorful dish combining tender, flaky salmon fillets baked to perfection and topped with a creamy, tangy mixture of ripe avocado, crumbled feta, fresh dill, and a hint of garlic. Finished with lemon slices and optional red pepper flakes for a subtle kick, this dish is easy to prepare and ideal for a nutritious weeknight dinner or elegant entertaining.

Ingredients

Salmon

  • 4 salmon fillets (approx. 6 oz each)
  • 2 tbsp extra virgin olive oil, plus more for drizzling
  • 1 tsp sea salt, plus more to taste
  • ½ tsp freshly ground black pepper, plus more to taste
  • ½ tsp red pepper flakes (optional)
  • 1 large lemon (half sliced, half for juicing)

Avocado Feta Topping

  • 2 large ripe avocados
  • 4 oz feta cheese, crumbled
  • 2 cloves garlic, minced
  • ¼ cup fresh dill, finely chopped, plus more for garnish
  • Juice of ½ lemon (about 1 tbsp)
  • 1 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper

Optional Garnishes

  • Extra lemon wedges
  • Fresh parsley or chives
  • Halved cherry tomatoes

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to ensure the salmon cooks evenly and does not stick.
  2. Prepare Salmon: Pat the salmon fillets dry with paper towels to remove any excess moisture. Drizzle each fillet with 1 tablespoon of olive oil and season generously with sea salt and freshly ground black pepper. Place the seasoned fillets skin-side down on the prepared baking sheet.
  3. Bake Salmon: Place the baking sheet in the preheated oven and bake the salmon fillets for 10-12 minutes until they begin to cook through but are not fully done.
  4. Prepare Avocado Feta Mixture: While the salmon is baking, dice the avocados and combine them in a bowl with crumbled feta cheese, minced garlic, chopped fresh dill, juice of half a lemon (about 1 tablespoon), 1 tablespoon of olive oil, ½ teaspoon sea salt, ½ teaspoon black pepper, and optionally, red pepper flakes for a mild heat. Gently fold the mixture to combine without mashing the avocado. Slice the remaining lemon half thinly for garnish.
  5. Top Salmon and Continue Baking: Remove the salmon from the oven and spoon the avocado feta mixture evenly over each fillet. Place thin lemon slices on top of the mixture. Return the salmon to the oven and bake for an additional 5-8 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
  6. Rest and Serve: Remove the salmon from the oven and let it rest for 5 minutes to allow the juices to redistribute. Transfer the fillets to serving plates and garnish with extra fresh dill, lemon wedges, chopped parsley or chives, and halved cherry tomatoes if desired. Serve immediately to enjoy the vibrant blend of flavors.

Notes

  • Make sure not to overbake the salmon to keep it moist and tender.
  • The avocado feta topping can be prepared up to a day in advance; keep it refrigerated and add the lemon slices just before baking.
  • Adjust red pepper flakes according to your preferred spice level or omit for a milder flavor.
  • Use fresh dill for the best flavor, but substitute with fresh parsley if unavailable.
  • This recipe works well with wild-caught or farm-raised salmon fillets.
  • Check the internal temperature with a food thermometer to ensure safe cooking.

Find it online: https://mealsbykate.com/baked-salmon-with-avocado-and-feta-recipe/