Feta & Herb-Crusted Salmon
Feta & Herb-Crusted Salmon
For this Mediterranean-inspired version, you just arrange your salmon on a sheet tray (lined with aluminum foil for the easiest cleanup), sprinkle on the toppings, and bake it for 25 minutes. No flipping, no sticking, and no mess!
Ingreadient
- Cooking spray
- 1 large salmon fillet (about 2 1/4 lb.)
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 c. mayonnaise
- 1 1/2 c. crumbled feta (about 7 oz.)
- 1/4 c. chopped fresh parsley
- 2 Tbsp. chopped fresh dill
- 1 tsp. finely grated lemon zest
- 1 clove garlic, finely chopped
- Lemon wedges, for serving
Direction
- Preheat oven to 400°. Line a large baking sheet with foil and grease with cooking spray.
- Arrange salmon flesh side up on prepared sheet; season flesh side with salt and pepper. Spread mayonnaise over flesh side.
- In a medium bowl, toss feta, parsley, dill, lemon zest, and garlic just to combine, leaving feta in crumbles. Sprinkle over mayonnaise.
- Bake salmon until just cooked through and flesh easily flakes with a fork, about 25 minutes. Serve warm with lemon wedges alongside.
