Description
This Lemon Feta Salmon Bake is a vibrant one-pan dinner featuring flaky salmon with lemon-garlic-dill compound butter, roasted asparagus and cherry tomatoes, and creamy crumbled feta—served over rice for a fresh and flavorful meal.
Ingredients
0.65 kg salmon fillet
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 (283 g) cherry tomatoes, halved
100 g crumbled feta cheese
Olive oil
Salt and pepper, to taste
Rice, for serving
Instructions
- Preheat oven to 400 °F (200 °C). Prepare all ingredients as listed.
- Mix compound butter by combining softened butter, garlic, lemon juice and zest, Dijon mustard, and dill.
- Drizzle olive oil in a baking dish. Place salmon skin-side down and spread compound butter over top.
- Arrange asparagus and cherry tomatoes around the salmon. Spoon remaining butter over vegetables.
- Sprinkle feta over everything. Season lightly with salt and pepper.
- Bake for 15–20 minutes, until salmon flakes and vegetables are tender. Optional: broil for 3–5 minutes at end.
- While baking, cook rice according to package directions.
- Serve salmon and vegetables over rice with pan juices. Garnish with extra dill, lemon zest, and feta if desired.
Notes
- Use fresh dill and lemon zest for best flavor.
- Compound butter can be made ahead and chilled.
- Double recipe in a larger pan for more servings.
- Broiling adds color but is optional.
- Add red pepper flakes for a spicy version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion with rice
- Calories: 520
- Sugar: 4g
- Sodium: 360mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 110mg
