Salmon with Feta Dill Sauce (Print version)
Baked salmon with creamy feta-dill sauce, lemon brightness and fresh dill, a quick Mediterranean-style main for four.
# What goes in:
→ Salmon
01 - 4 salmon fillets, 6 oz each
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Feta Dill Sauce
05 - 3/4 cup crumbled feta cheese
06 - 1/2 cup plain Greek yogurt
07 - 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
08 - 1 tablespoon fresh lemon juice
09 - 1 small garlic clove, minced
10 - 2 tablespoons extra-virgin olive oil
11 - Salt and pepper, to taste
→ Garnish
12 - Lemon wedges
13 - Fresh dill sprigs
# Cooking steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Drizzle with olive oil and season generously with salt and freshly ground black pepper.
03 - Bake the salmon for 12 to 15 minutes, or until the flesh is just cooked through and opaque throughout.
04 - While the salmon bakes, combine the crumbled feta cheese, Greek yogurt, chopped dill, lemon juice, minced garlic, and extra-virgin olive oil in a mixing bowl. Stir until creamy but retaining some texture. Season with salt and pepper to taste.
05 - Remove the salmon from the oven and let it rest for 1 to 2 minutes to allow the juices to redistribute.
06 - Spoon the feta dill sauce generously over each salmon fillet. Garnish with lemon wedges and fresh dill sprigs if desired, and serve immediately.
# Tips from flavorandfeast:
01 -
- The feta dill sauce comes together in two minutes flat with no cooking required and tastes like something from a seaside taverna.
- It is genuinely weeknight friendly since the oven does all the heavy lifting while you mix the sauce and set the table.
02 -
- Overcooked salmon is the single biggest enemy of this dish so pull it from the oven when a thin line of translucency remains at the center since carryover heat will finish the job.
- Letting the sauce sit for ten minutes before serving allows the dill to bloom and the flavors to marry into something far more cohesive than when first mixed.
03 -
- Drying the salmon thoroughly before oiling and seasoning is the unglamorous step that makes the difference between a watery surface and a beautifully seasoned golden edged fillet.
- Mash half the feta with the back of a fork before adding the rest to create a sauce that is simultaneously smooth and chunky without any extra effort.