Baked Salmon Avocado Feta (Print Version)

Oven-baked salmon fillets with lemon, topped with avocado, feta, and herbs for a light, flavorful meal.

# Components:

→ Salmon Preparation

01 - 4 salmon fillets, skinless
02 - 2 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 1 teaspoon lemon zest
05 - 1 teaspoon fresh dill, finely chopped
06 - Salt, to taste
07 - Ground black pepper, to taste
08 - Paprika, to taste

→ Avocado-Feta Topping

09 - 1 large avocado, diced
10 - 1/3 cup feta cheese, crumbled
11 - 1 tablespoon fresh dill, chopped
12 - 1 tablespoon fresh chives, sliced
13 - Juice of 1/2 lemon
14 - Salt, to taste
15 - Ground black pepper, to taste

# Method:

01 - Preheat oven to 400°F (200°C) and lightly coat a baking dish with non-stick cooking spray.
02 - Combine diced avocado, crumbled feta, chopped dill, and sliced chives in a mixing bowl. Add lemon juice, season with salt and black pepper, mix gently, cover, and refrigerate until serving.
03 - Pat salmon fillets dry with a paper towel and place in the prepared baking dish in a single layer.
04 - Whisk olive oil, lemon juice, lemon zest, and chopped dill in a small bowl. Brush this mixture over each salmon fillet, then season evenly with salt, black pepper, and paprika.
05 - Bake the salmon fillets for 10 to 12 minutes or until cooked through and easily flaked with a fork.
06 - Immediately top each fillet with the chilled avocado-feta mixture and serve at once.

# Expert Advice:

01 -
  • Quick weeknight main that takes under half an hour start to finish
  • Gluten-free and packed with protein
  • Layers of flavor from lemon zest, dill, and creamy topping
  • Minimal cleanup thanks to baking
  • Every bite tastes restaurant-good but is so approachable at home
02 -
  • High in healthy fats
  • Packed with protein
  • Dill and lemon brighten the fish and nice for spring or summer
03 -
  • Patting the fish dry before baking makes a big difference for browning.
  • Always zest lemons before you juice them it is much easier. Taste the feta before adding salt to the topping as some brands are quite briny.

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