Mediterranean Baked Salmon Spinach (Print View)
Salmon fillets baked on spinach, topped with sun-dried tomatoes, feta, and Mediterranean herbs.
# What You'll Need:
→ Salmon and Toppings
01 -
4 salmon fillets, center-cut, approximately 6 ounces each, patted dry
02 -
4 cups fresh baby spinach, wilted before baking
03 -
1/4 cup sun-dried tomatoes, julienned, oil-packed preferred
04 -
1/2 cup feta cheese, crumbled into large chunks
05 -
2 tablespoons extra virgin olive oil, divided
06 -
1 teaspoon dried oregano
07 -
1/2 teaspoon cracked black pepper
08 -
1/2 teaspoon sea salt
# Directions:
01 -
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the baby spinach and cook, stirring, for 1 to 2 minutes until wilted and vibrant. Drain any excess liquid.
02 -
Arrange the wilted spinach into four even mounds on a rimmed baking sheet.
03 -
Place one salmon fillet atop each spinach bed. Drizzle with the remaining tablespoon of olive oil. Season fillets evenly with salt and black pepper.
04 -
Distribute the sun-dried tomatoes and feta chunks evenly over the salmon fillets. Sprinkle dried oregano across the top.
05 -
Bake in a preheated 400°F oven for 12 to 15 minutes, or until the salmon is opaque and flakes easily. For best results, use an instant-read thermometer to confirm the internal temperature reaches 135°F.
# Notes:
01 -
Ensure spinach is thoroughly drained after wilting to prevent excess moisture around the salmon while baking.