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Close-up of thick flaky Mediterranean Baked Salmon fillets with visible oregano and cracked black pepper flakes.

Mediterranean Baked Salmon with Toasted Feta and Sun-Dried Tomatoes

This Mediterranean Baked Salmon features thick, flaky fillets topped with wilted spinach, sun-dried tomatoes, and toasted feta. A healthy, 30-minute meal bursting with coastal flavors and seasoned with oregano and cracked black pepper.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Mediterranean Salmon Ingredients
  • 4 fillets Salmon 6 oz (170g) each, center-cut
  • 4 cups Fresh Baby Spinach (120g)
  • 1/2 cup Sun-Dried Tomatoes (75g) sliced, oil-packed
  • 1/2 cup Feta Cheese (75g) crumbled
  • 1 tsp Dried Oregano (2g) flakes
  • 1/2 tsp Cracked Black Pepper Visible flakes
  • 1/2 tsp Kosher Salt (3g)
  • 1 tbsp Extra Virgin Olive Oil (15ml)
  • 2 cloves Garlic Minced
  • 1 handful Fresh Parsley Roughly chopped for garnish

Equipment

  • 1 9x13 inch white ceramic baking dish Ceramic provides even heat distribution.
  • 1 Large Non-Stick Skillet For wilting the spinach.
  • 1 Digital Meat Thermometer Essential for perfectly moist salmon.

Method
 

Preparation
  1. Sauté minced garlic in olive oil for 30 seconds. Add spinach and cook just until wilted (dark green).
  2. Pat salmon fillets dry. Season with salt, cracked black pepper, and dried oregano flakes.
Baking
  1. Place salmon in a white ceramic dish. Layer with wilted spinach, sliced sun-dried tomatoes, and crumbled feta.
  2. Bake at 400°F (200°C) for 12-15 minutes until salmon is flaky and feta has golden toasted edges.
  3. Scatter fresh parsley over the juicy fillets before serving.

Notes

Pull salmon at 135°F for carry-over cooking to 145°F.
Use oil-packed sun-dried tomatoes for the best texture and moisture.