Description
This salmon dinner with creamy avocado and tangy feta will make you feel like you’re dining at a coastal Mediterranean restaurant, even on a busy weeknight.
Ingredients
Scale
- 4 salmon fillets (6 oz/170g each), skin on
- 2 tablespoons olive oil (30ml)
- 1 teaspoon sea salt (5g)
- ½ teaspoon freshly ground black pepper (2g)
- 1 teaspoon dried oregano (1g)
- 2 medium ripe avocados (about 7 oz/200g each), diced
- 4 oz (115g) feta cheese, crumbled
- 2 tablespoons fresh lemon juice (30ml)
- 2 cloves garlic, minced (about 2 teaspoons)
- ¼ cup fresh dill, chopped (15g)
- ¼ cup red onion, finely diced (40g)
- 1 tablespoon capers, drained (10g)
- Lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat salmon fillets dry with paper towels.
- Place salmon skin-side down on the baking sheet, brush with olive oil, and season with salt, pepper, and oregano.
- Bake for 12-15 minutes until salmon is just cooked through but still slightly translucent in the center.
- Meanwhile, combine diced avocados, crumbled feta, lemon juice, garlic, dill, red onion, and capers in a bowl.
- Gently fold the ingredients together without mashing the avocados.
- Remove salmon from oven and let rest for 3-5 minutes.
- Transfer salmon to serving plates and top each fillet generously with the avocado-feta mixture.
- Garnish with additional dill and serve immediately with lemon wedges.