Sun-Dried Tomato and Feta Baked Salmon with Spinach
Deliciously baked salmon topped with sun-dried tomatoes, feta, and spinach, perfect for a healthy meal.
Equipment
- oven
- Baking Sheet
- Skillet
- meat thermometer
Ingredients
- 2 lbs salmon filet
- 1 tablespoon avocado oil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ medium red onion chopped
- 1 8.5-oz jar sun-dried tomatoes drained
- 5 oz baby spinach
- 6 oz feta cheese crumbles
- ⅓ cup pesto sauce optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Lay the salmon filet on a parchment-lined large baking sheet. Drizzle with avocado oil and sprinkle with sea salt and garlic powder. Bake for 10 minutes.
- In a skillet, heat avocado oil over medium heat. Add onion and sauté until softened (5-8 minutes).
- Add sun-dried tomatoes and spinach, cover, and cook until spinach wilts.
- Stir in feta cheese and heat until it begins to melt.
- Remove salmon from the oven, transfer spinach mixture on top, and bake for another 8-10 minutes until cooked through.
- Check internal temperature reaches 145 degrees F.
- Drizzle with pesto sauce if desired and allow to rest for 10 minutes before serving.
- Serve with your favorite side dishes and enjoy!
Notes
Feel free to add capers, artichoke hearts, kalamata olives, and/or lemon zest to the topping mixture for even more flavor!
Nutrition
Serving: 1portionCalories: 373kcalCarbohydrates: 9gProtein: 50gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 15mgSodium: 912mgFiber: 2gSugar: 5g
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