Description
Creamy baked salmon layered with sun-dried tomatoes, feta, and capers, bringing bold Mediterranean flavor to your table in under 30 minutes.
Ingredients
Scale
- 4 fresh salmon fillets (about 6 oz each)
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 2 tablespoons capers, drained
- 1/2 cup heavy cream
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 whole lemon, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly cracked
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a ceramic or glass baking dish.
- In a small skillet, heat olive oil and sauté minced garlic until golden. Stir in heavy cream, lemon juice, salt, and pepper. Simmer for 2 minutes.
- Pour the creamy garlic mixture into the baking dish, spreading evenly across the base.
- Place salmon fillets skin-side down in the sauce. Scatter sun-dried tomatoes, crumbled feta, and capers on top.
- Bake for 15 to 18 minutes, or until the salmon flakes easily with a fork and is just opaque.
- Remove from oven and sprinkle chopped fresh parsley on top.
- Serve hot with your favorite side like rice, salad, or crusty bread.
Notes
- Use oil-packed sun-dried tomatoes for better flavor.
- Frozen salmon can be used, just thaw and pat dry first.
- Try goat cheese or cream cheese as a substitute for feta.
- To add spice, sprinkle crushed red pepper flakes before baking.
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 415
- Sugar: 3g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg
Keywords: baked salmon, creamy salmon, Mediterranean salmon, salmon with sun-dried tomatoes, easy salmon dinner