Salmon with Avocado & Feta

This baked salmon with avocado and feta topping has become my go-to dinner recipe when I need something impressive yet effortless. The combination of tender, flaky salmon with the creamy avocado-feta mixture creates a perfect balance of flavors that feels restaurant-worthy but comes together in minutes.

I first made this dish when hosting an impromptu dinner party and was scrambling for a quick yet elegant main course. The guests raved about it so much that it's now requested at nearly every gathering I host.

Ingredients

• Four salmon fillets without skin: Look for bright pink fillets with a fresh ocean scent
• Two tablespoons olive oil: Use a good quality extra virgin for best flavor
• Two tablespoons lemon juice: Fresh is essential for the brightest flavor
• One teaspoon lemon zest: Adds intense citrus notes that enhance the salmon
• One teaspoon fresh dill chopped: Provides a delicate herbaceous quality
• Salt to taste: Sea salt works beautifully here
• Black pepper to taste: Freshly ground elevates the entire dish
• Paprika to taste: Adds subtle warmth and beautiful color
• One large avocado diced: Choose one that yields slightly to pressure
• One third cup feta cheese crumbled: Traditional Greek feta provides the best tangy flavor
• One tablespoon fresh dill chopped: Creates harmony between the topping and salmon
• One tablespoon fresh chives sliced: Adds mild onion notes and beautiful color
• Half of a lemon juiced: Brightens the rich avocado and feta
• Salt to taste: Just a pinch is usually enough
• Black pepper to taste: Freshly cracked is best

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 400°F and prepare your baking dish with a light coating of non-stick spray. This temperature is perfect for quickly cooking salmon while keeping it moist. A properly preheated oven ensures even cooking throughout.

Prepare the Topping:

Combine the diced avocado, crumbled feta, fresh herbs, and lemon juice in a bowl. Season with salt and pepper, then refrigerate while you prepare the salmon. This allows the flavors to meld together while keeping the mixture cold and fresh for serving.

Prepare the Salmon:

Pat each fillet completely dry with paper towels to ensure proper browning. Place them in your prepared baking dish with a small amount of space between each piece to allow for even heat circulation.

Season the Salmon:

Whisk the olive oil, lemon juice, zest, and dill in a small bowl until well combined. Brush this mixture generously over each fillet, making sure to coat all surfaces. Season with salt, pepper, and a light dusting of paprika, which adds subtle warmth and beautiful color.

Bake the Salmon:

Place the salmon in your preheated oven and bake for 10-12 minutes. The exact time depends on the thickness of your fillets. The salmon is done when it flakes easily with a fork but still maintains a slight translucence in the center for optimal juiciness.

Serve:

Transfer each fillet to a plate and spoon the chilled avocado-feta mixture generously over the top. Serve immediately while the contrast between the warm salmon and cool topping is at its most delightful.

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My absolute favorite ingredient in this recipe is the fresh dill. I grow it in my herb garden and the fragrance when I chop it for this dish instantly reminds me of the first time I made it for my family. My daughter, who typically avoids fish, took one bite and declared it her new favorite dinner.

Perfect Pairings

This salmon works beautifully with a variety of side dishes. My personal favorite is a simple quinoa pilaf with a handful of spinach folded in at the last minute. The nutty flavor of the quinoa complements the richness of the salmon while adding extra protein and fiber. For a special occasion, serve it alongside roasted asparagus drizzled with olive oil and a squeeze of lemon.

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Storage and Leftovers

While this dish is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to two days. I recommend storing the salmon and avocado-feta topping separately. Gently reheat the salmon in a 275°F oven just until warmed through to avoid drying it out. The avocado mixture is actually delicious cold, so no need to reheat it. Alternatively, chop leftover salmon and fold it into the remaining topping for an incredible sandwich filling or salad topper.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. The salmon can be substituted with another firm fish like trout or arctic char with excellent results. If you prefer a dairy-free version, replace the feta with diced cucumber for crunch and texture. Fresh herbs can be swapped based on preference. Parsley works wonderfully in place of dill, and tarragon adds an elegant licorice note that pairs beautifully with the salmon.

Recipe FAQs

→ Can I use salmon with skin for this dish?

Yes, you can use salmon with the skin on. Place the fillets skin-side down in the baking dish, and proceed with the recipe as directed. The skin helps keep the salmon moist during baking and can be easily removed before serving if preferred.

→ What side dishes pair well with this salmon?

This salmon pairs beautifully with simple sides like roasted asparagus, steamed broccoli, or a light quinoa salad. For a heartier meal, try serving it with garlic roasted potatoes or a wild rice pilaf. A simple green salad with lemon vinaigrette also complements the flavors perfectly.

→ Can I make the avocado-feta topping ahead of time?

The avocado-feta topping is best made shortly before serving as avocados tend to brown when exposed to air. However, you can prep all the ingredients and combine them just before serving. If you must make it ahead, add extra lemon juice and place plastic wrap directly on the surface to minimize browning.

→ How can I tell when the salmon is properly cooked?

Properly cooked salmon will flake easily with a fork and appear opaque throughout. For medium-cooked salmon, look for a slightly translucent center. The FDA recommends cooking salmon to an internal temperature of 145°F (63°C), though many chefs prefer 125-130°F (52-54°C) for a more tender result.

→ What can I substitute for feta cheese?

If you don't have feta cheese, goat cheese makes an excellent substitute with its similar tangy profile. For a milder option, try crumbled queso fresco or even small cubes of mozzarella. For a dairy-free version, omit the cheese entirely and add extra avocado with a pinch more salt.

→ Is this dish suitable for meal prep?

The salmon itself works well for meal prep and can be reheated gently. However, prepare the avocado-feta topping fresh when ready to serve. Store cooked salmon in an airtight container in the refrigerator for up to 3 days and reheat at a low temperature to prevent drying out.