Baked Salmon with Avocado & Feta brings together the richness of omega-packed salmon with the creamy indulgence of avocado and the tangy bite of feta cheese. This Mediterranean-inspired dish creates a perfect harmony of flavors that feels both luxurious and nourishing at the same time.
Ready in just 45 minutes, this elegant entrée is deceptively simple to prepare yet impressive enough for dinner guests. The salmon bakes to flaky perfection while the cool avocado and salty feta create a refreshing contrast that elevates this dish beyond your everyday fish recipe.
Why You’ll Love This
- Simple preparation with minimal hands-on time – just assemble and let the oven do the work
- Perfect balance of protein and healthy fats for a satisfying, nutritious meal
- Naturally gluten-free and keto-friendly while still being indulgent
- Vibrant colors and textures make for an impressive presentation
- Leftovers can be enjoyed cold in salads or wraps the next day
Ingredients
- 4 salmon fillets (without skin)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon fresh dill, chopped
- Salt to taste
- Black pepper to taste
- Paprika to taste
- 1 large avocado, diced
- ⅓ cup feta cheese, crumbled
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, sliced
- Juice of ½ lemon
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F. Spray baking dish with non-stick cooking spray.
- Mix avocado, feta, dill, chives, lemon juice, salt and pepper in bowl. Cover and refrigerate.
- Pat salmon dry and place in baking dish. Whisk oil, lemon juice, zest and dill; brush over fillets. Season with salt, pepper and paprika.
- Bake 10-12 minutes until salmon flakes easily with fork.
- Serve immediately with avocado-feta topping spooned over each fillet.
Tips & Variations
- For a spicy kick, add a pinch of red pepper flakes to the olive oil mixture or a diced jalapeño to the avocado topping
- Swap feta for goat cheese if you prefer a creamier, milder flavor
- Make it dairy-free by replacing feta with extra avocado and a sprinkle of nutritional yeast
- The avocado mixture can be prepared up to 2 hours ahead and refrigerated (with lemon juice to prevent browning)
- For a complete sheet pan meal, add asparagus or cherry tomatoes around the salmon during the last 10 minutes of baking
- Check for pin bones in your salmon fillets before cooking by running your finger along the flesh
Serving Suggestions
This salmon dish pairs beautifully with a simple side of lemon-dressed arugula or a light quinoa salad. For a more substantial meal, serve alongside roasted baby potatoes with herbs or a wild rice pilaf that can soak up the delicious juices.
A crisp white wine like Sauvignon Blanc or Pinot Grigio makes the perfect beverage pairing, highlighting the fresh flavors of the dish without overwhelming them.
Notes
- Salmon is cooked when it reaches an internal temperature of 145°F (63°C) or when it flakes easily but still looks moist inside
- Store leftovers in an airtight container in the refrigerator for up to 2 days
- Choose salmon fillets of similar thickness to ensure even cooking
- For the best flavor, use ripe but firm avocados that yield slightly to gentle pressure
FAQs
Can I use frozen salmon for this recipe?
Yes, but thaw it completely in the refrigerator overnight and pat dry with paper towels before cooking to remove excess moisture.
How do I know when my salmon is done?
Salmon is done when it flakes easily with a fork but still looks slightly translucent in the center. For medium doneness, aim for an internal temperature of 125-130°F; for well-done, 140-145°F.
Can I make this dish ahead of time?
The salmon is best served fresh, but you can prepare the avocado-feta topping up to 2 hours ahead. Store it covered in the refrigerator with a squeeze of lemon juice to prevent browning.
What can I substitute for dill if I don’t have any?
Fresh parsley, chives, or basil would all work well as alternatives to dill in this recipe, each bringing its own unique flavor profile.
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