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Cooking up this juicy salmon in the oven with a chunky avocado-feta topping is super easy and looks really special on the table. The fish turns out flaky and moist, and the creamy avocado plus the bright feta make every bite interesting and fresh. You'll want to make it again as soon as you've finished.
I whipped up this dish to wow my partner’s parents when they came over for dinner the first time. Luckily, everyone loved it. Now if we’re having company and want something fancy but no-fuss, this is my first pick.
Irresistible Ingredients
- Salmon fillets (skin off): Go for fresh wild salmon if you can—tastes better
- Avocado: The perfect one should feel just a little soft when you press it
- Feta cheese: Traditional feta made from sheep’s milk is the tangiest
- Fresh chives: Brings gentle onion flavor without stealing the show
- Olive oil: Extra-virgin adds even more flavor
- Lemon zest and juice: Zingy and cuts through the rich fish
- Fresh dill: Brings a hint of light anise—so good with fish
Simple Step-by-Step
- Dish It Up:
- Fresh from the oven, get your salmon onto plates while it's still steamy. Heap the cold avocado and feta topping on each one for a cool contrast that tastes amazing.
- Bake Fillets:
- Move the dish to your hot oven for 10 to 12 minutes. Thicker salmon takes a bit longer. You’re looking for fish that separates into flakes and is slightly see-through in the middle. That’s when it’s juicy—not dry.
- Get Salmon Ready:
- Pat dry each fillet well for a nice browned crust. Lay them spaced out in your greased baking dish. Mix the olive oil, zest, juice, and dill, then slather each fillet. Little salt, pepper, and a sprinkle of paprika add more flavor and a bit of color.
- Start the Oven:
- Turn on your oven to 400°F. Spray your pan or dish with a good coat of nonstick spray so nothing sticks to the bottom.
- Mix the Topping:
- In a bowl, toss diced avocado, crumbled feta, chopped chives, and dill. Squeeze over some fresh lemon juice—this keeps it green and lively. Pinch of salt and pepper. The feta’s already salty, so start light and taste as you go.
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To me, the fresh dill really makes this dish pop. I even started growing it myself just to use in this meal. My kid doesn't usually go for seafood, but when I make this, she actually asks for seconds. Something about that rich salmon with the creamy, cheesy avocado wins everyone over—even the picky eaters.
Easy Prep Ahead
You can whip up the avocado-feta topping up to four hours before you eat. The lemon helps keep it bright, but put plastic wrap right against the top before you stash it in the fridge. For the salmon, mix up the marinade earlier in the day and keep it in the fridge till you’re ready. It’ll make dinner time speedy.
Tasty Pairings
This salmon is awesome next to light sides that boost its flavors without overdoing it. Try a spoonful of lemony quinoa for some grainy goodness. A handful of roasted asparagus or a quick arugula salad with a bit of olive oil and lemon keeps it simple. Feeling extra hungry? Go with garlicky roasted potatoes or wild rice. And if you sip wine, a cold glass of Sauvignon Blanc or Pinot Grigio really makes every bite pop.
Ingredient Swaps
Don’t have fresh dill? Go for dried, just use less—about a third of what you’d use fresh. The topping is super flexible. If feta’s not your thing, sub in goat cheese for more creaminess, or try cilantro instead of dill for something totally different. No salmon? This works just as well with trout or even arctic char. If avocados are too hard or mushy, stir together some Greek yogurt, feta, and your herbs for a cool switch-up.
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Frequently Asked Questions
- → How can I check if my salmon's cooked?
Just poke the center with a fork. If it falls apart and isn’t see-through, you’re good! This usually needs around 10 to 12 minutes at 400°F.
- → Is frozen salmon okay to use?
Totally! Just make sure it’s fully thawed and pretty dry before you start baking to keep things tasty.
- → Can I prep the avocado and feta mix early?
Of course! Put it together a few hours before and keep it in the fridge under a lid so it doesn’t dry out.
- → What should I serve with it?
Try it with some roasted veggies, cooked rice, quinoa, or a big green salad for a full plate.
- → Is it fine to swap feta for something else?
You bet! Goat cheese works, or even a mild spreadable cheese if that’s what you’ve got.
- → Can I cook the salmon on the grill?
Yep! Brush on the oil and season, then grill over medium heat until it flakes nicely.