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Close-up overhead shot of a baked salmon fillet with a flaky, slightly charred pinkish-orange surface, thickly layered with crumbled white feta cheese, blistered red cherry tomatoes, dark red chopped sun-dried tomatoes, and finely chopped green fresh parsley flakes, resting on a flat white ceramic baking dish.

The Ultimate Mediterranean Baked Salmon Masterpiece

Master this easy Mediterranean Baked Salmon recipe featuring a flaky, slightly charred surface thickly layered with crumbled feta, blistered cherry tomatoes, sun-dried tomatoes, and fresh parsley.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Center-cut salmon fillet (680g)
  • 1 cup Red cherry tomatoes (150g), whole
  • 1/2 cup Crumbled white feta cheese (75g)
  • 1/4 cup Dark red chopped sun-dried tomatoes (40g)
  • 1/4 cup Finely chopped green fresh parsley (15g)
  • 3 tbsp Extra-virgin olive oil (45ml), divided
  • 2 cloves Garlic (10g), minced
  • 1 tsp Kosher salt (5g)
  • 1/2 tsp Black pepper (2g), freshly cracked

Equipment

  • 1 Flat white ceramic baking dish Ensures even heat distribution and provides a beautiful neutral serving background.
  • 1 Chef's Knife Needed for finely chopping the parsley and sun-dried tomatoes.

Method
 

Preparation and Baking
  1. Preheat your oven to 400°F (200°C). Pat the 1.5 lbs (680g) salmon fillet completely dry with paper towels. Place it in the center of your flat white ceramic baking dish. Rub the salmon evenly with 1 tbsp (15ml) of extra-virgin olive oil, then season with kosher salt, black pepper, and minced garlic.
  2. Surround the salmon with 1 cup (150g) of whole red cherry tomatoes and drizzle them with the remaining 2 tbsp (30ml) of olive oil. Scatter 1/4 cup (40g) of dark red chopped sun-dried tomatoes directly over the fish. Thickly layer 1/2 cup (75g) of crumbled white feta cheese over the salmon surface.
  3. Bake on the center rack for 12 to 15 minutes, until the cherry tomatoes blister and the fish flakes easily. For a flaky, slightly charred pinkish-orange surface, turn the oven to broil for the final 2 minutes. Watch closely to avoid burning.
  4. Remove the flat white ceramic baking dish from the oven and let the salmon rest for 3 to 4 minutes. Just before serving, generously sprinkle 1/4 cup (15g) of finely chopped green fresh parsley flakes over the top.

Notes

Room Temperature Protein: Always let your salmon sit at room temperature for 15 minutes before baking to ensure even cooking.
Dry the Fish: Thoroughly pat the fish dry to prevent steaming and guarantee a perfectly charred surface.