Lemon Feta Salmon Bake

Short description

A delightful one-pan dinner featuring tender salmon fillet topped with a lemon-garlic-dill compound butter, surrounded by asparagus and cherry tomatoes, and finished with crumbled feta. Served on rice, this dish is flavorful, vibrant, and effortlessly elegant.

Why You’ll Love This Recipe

• Zesty and creamy: Lemon, dill, and feta bring bright, fresh notes alongside rich compound butter.
• Veggie-supported bake: Asparagus and cherry tomatoes roast in flavorful butter juices.
• One-pan convenience: Easy prep and cleanup make this ideal for weeknight dinners.
• Balanced textures: Flaky salmon, crisp veggies, and creamy feta all in one bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillet (approx. 0.65 kg)
• ½ cup softened butter
• 3 garlic cloves, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 1 Tbsp Dijon mustard
• ¼ cup chopped fresh dill (plus extra for garnish)
• 1 bundle asparagus, trimmed
• 1 carton cherry tomatoes (around 283 g), halved
• 100 g crumbled feta cheese
• Olive oil
• Salt and pepper, to taste
• Rice, for serving

Directions

1. Prep ingredients: Mince garlic and dill. Juice and zest the lemon. Slice cherry tomatoes in half, and trim asparagus ends. (Salmon skin can stay on—easy to remove after baking if desired.)
2. Preheat oven: Heat to 400 °F (200 °C).
3. Make compound butter: In a small bowl, combine softened butter, garlic, lemon juice, lemon zest, Dijon mustard, and dill until smooth. Reserve a little zest and dill for garnish.
4. Arrange in baking dish: Drizzle olive oil over the bottom of the dish. Place salmon skin-side down. Spread compound butter evenly over the salmon. Scatter asparagus around the sides and place cherry tomatoes on top and around the fish. Spoon any leftover butter over the vegetables.
5. Add feta and season: Crumble feta over the salmon and vegetables. Season everything lightly with salt and pepper.
6. Bake: Put the dish in the oven for 15–20 minutes (depending on salmon thickness). Optional: broil for the last 3–5 minutes to char the top slightly.
7. Prepare rice: Cook rice per package instructions while salmon is baking.
8. Serve: Serve the salmon and veggies over a bed of rice. Spoon over juices from the pan. Garnish with extra dill, lemon zest, and more feta if desired.

Servings and timing

• Serves about 4 people, depending on portion size
• Prep time: ~10 minutes
• Bake time: 15–20 minutes (plus optional broil)
• Rice cooking time: ~15 minutes (can be concurrent)
• Total time: ~30–35 minutes

Variations

• Herb swap: Use parsley, chives, or tarragon instead of dill.
• Tomato choice: Try halved grape tomatoes or cherry tomato medley.
• Veggie additions: Include zucchini slices, broccoli florets, or bell pepper strips.
• Cheese alternative: Substitute crumbled goat cheese or crumbly feta alternatives.
• Spice it up: Add a pinch of red pepper flakes or smoked paprika for heat.

Storage/reheating

• Storage: Refrigerate leftovers in an airtight container for up to 2 days. Keep vegetables and salmon together.
• Reheating: Gently reheat in a 325 °F (160 °C) oven for 5–7 minutes until warmed through. Microwave can be used but may overcook salmon.
• Fresh garnish: Re-add fresh dill and lemon zest after reheating for best flavor and visual appeal.

FAQs

Can I use frozen salmon instead of fresh?

Yes—just thaw completely and pat dry before baking. Adjust bake time slightly if fish is still cold.

Should I remove salmon skin before baking?

Not necessary. The skin helps hold moisture; it’s easy to peel away after baking once the fillet is cooked.

Can I prepare the compound butter ahead of time?

Yes—the butter can be mixed and stored in the fridge up to 1 day in advance. Bring it back to room temperature before spreading.

What’s the best way to tell when salmon is done?

Salmon is cooked when it flakes easily with a fork and reaches around 145 °F (63 °C) in the thickest part.

Can I make this dairy-free?

Absolutely—use a plant-based butter and dairy-free feta alternative or omit the feta altogether.

Is it important to broil at the end?

No—optional. Broiling adds a slightly crisp top, but the dish is delicious without it.

What type of rice pairs well?

Jasmine, basmati, or brown rice all complement this dish well—adjust cooking time as needed.

Can I bake everything together on a sheet pan?

Yes—transfer ingredients to a rimmed baking sheet for a similar result.

How do I prevent the asparagus from burning?

Trim and toss asparagus in olive oil before baking. You can place it farther from the broiler if softening too quickly.

Can I double this recipe for a larger crowd?

Yes—use a larger baking dish and adjust cook time slightly; ensure the salmon isn’t crowded and cooks evenly.

Conclusion

This Lemon Feta Salmon Bake is a quick and flavorful meal that comes together effortlessly on one pan. With lemon-dill butter, roasted veggies, tangy feta, and flaky salmon over rice, it’s an ideal combination of bold flavors and cozy textures. Elegant enough for entertaining, yet simple enough for weeknight dinners—enjoy the beauty and brightness in every bite.

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