Baked Salmon Avocado Feta

Baked salmon with avocado and feta is my go-to recipe on busy weeknights when I want a dinner that feels fancy without much fuss. The salmon turns out perfectly tender in the oven and that creamy avocado-feta topping transforms a simple piece of fish into something restaurant-worthy. This is the kind of dish that always gets rave reviews and never leaves leftovers at my house

The first time I made this I was amazed at how little prep was needed for such great taste. Now my kids ask for it every time salmon goes on sale

Ingredients

• Salmon fillets: look for even thickness and wild caught if possible for best flavor and texture
• Olive oil: adds richness and helps the salmon roast gently choose a fresh fruity oil for best results
• Lemon juice and lemon zest: bright acidity keeps the dish lively and balances the richness of fish
• Fresh dill: brings a gentle herbal lift fresh is best so use tender feathery fronds
• Salt and black pepper: season generously to enhance all the fresh flavors try flaked sea salt for texture
• Paprika: offers subtle warmth and color you can use sweet or smoked depending on your taste
• Avocado: diced perfectly ripe avocado delivers creamy texture and mild flavor pick one that yields slightly to gentle pressure
• Feta cheese: crumbled provides a tangy salty punch greek feta in brine is best if you can find it
• More fresh dill and chives: the topping needs a fresh herby bite plus a pop of color
• Lemon juice: brightens the topping and keeps the avocado from browning
• Salt and black pepper: a final seasoning touch for the creamy topping

Step-by-Step Instructions

Heat the Oven:

Preheat your oven to four hundred degrees and lightly coat your baking dish with oil to prevent sticking

Make the Avocado Feta Topping:

In a small bowl gently combine diced avocado crumbled feta chopped dill and sliced chives Squeeze the juice of half a lemon on top then season with salt and black pepper Stir carefully so the avocado stays chunky Cover and refrigerate to let the flavors meld

Prepare the Salmon:

Dry the salmon fillets well with a paper towel to help them roast evenly and soak up flavors Arrange them in your greased baking dish giving each fillet a bit of space

Season the Salmon:

In a small bowl whisk together the olive oil lemon juice lemon zest and chopped dill Brush this mixture evenly over each fillet Make sure to get the sides too Sprinkle each with salt black pepper and a little paprika to your preference

Bake the Salmon:

Place the baking dish in the preheated oven Roast for ten to twelve minutes depending on thickness You want the salmon to be just opaque in the center and flake easily with a fork

Finish and Serve:

Transfer the cooked salmon to plates and pile a generous spoonful of avocado feta topping over each fillet Serve immediately for the best flavor and texture

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Every time I add dill to this dish I am reminded of my grandmother's garden She would pick the freshest sprigs and taught me that nothing beats a just-picked herb for flavor

Storage Tips

Store leftover salmon and avocado feta topping separately in airtight containers The cooked salmon keeps well in the fridge for up to two days For best texture keep the avocado topping refrigerated in a tightly sealed container and use within one day to prevent browning If you want to enjoy leftovers later keep extra lemon juice handy to refresh the topping

Ingredient Substitutions

If you are out of fresh dill try fresh parsley or basil for another herbal note Goat cheese can stand in for feta if you prefer a milder flavor For a dairy free version simply omit the cheese The recipe also works well with trout or arctic char

Serving Suggestions

Serve this salmon over a bed of mixed greens or alongside a simple grain salad like quinoa or farro I love adding a wedge of lemon on each plate to brighten every bite For a heartier meal serve with roasted potatoes and a crisp cucumber salad

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A Little Culinary History

Baked salmon is a classic in American home cooking but the creamy avocado and feta topping brings in Mediterranean flair The combination of creamy and tangy has roots in Greek and Middle Eastern kitchens where cheeses and fresh herbs play a starring role You get the best of both worlds vibrant flavor and classic comfort

Recipe FAQs

→ How do I know when the salmon is done baking?

The salmon is ready when it flakes easily with a fork and appears opaque throughout. Baking typically takes 10-12 minutes at 400°F, depending on the thickness of the fillets.

→ Can I use dried herbs instead of fresh?

Yes, dried dill and chives can be substituted if fresh are unavailable. Use about one-third the amount, as dried herbs are more concentrated in flavor.

→ What are the best sides to serve with this dish?

Great accompaniments include roasted vegetables, a light green salad, or cooked grains like quinoa or couscous.

→ Can I prepare the avocado-feta topping in advance?

The topping can be made a few hours ahead, but it's best to add the lemon juice and salt just before serving to prevent browning.

→ Is it necessary to use skinless salmon fillets?

Skinless fillets allow for even seasoning and easy serving, but you can bake salmon with skin on if preferred—just place skin-side down in the baking dish.