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Mediterranean Salmon with Sun-Dried Tomatoes and Feta Recipe

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4 from 6 reviews

This Mediterranean Salmon with Sun Dried Tomatoes and Feta is a vibrant, flavorful dish featuring seared salmon filets served with a rich, tangy tomato-based sauce infused with garlic, sun-dried tomatoes, Kalamata olives, fresh cherry tomatoes, and creamy feta. Perfect for a nutritious and elegant weeknight dinner, it balances the healthy omega-3 fats of salmon with fresh herbs and bright Mediterranean flavors.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Salmon

  • 2 tablespoons olive oil
  • 1 1/2 pounds salmon filet (Four 6-ounce filets)
  • 1 teaspoon salt and pepper, to season

Sauce

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups chicken stock (additional 1/2 cup as needed)
  • 1 tablespoon fresh lime juice
  • ½ cup julienned sun-dried tomatoes (or halved sun-dried tomatoes sliced)
  • ½ cup crumbled feta cheese (reserve 1/4 cup for garnish)
  • 3 tablespoons parsley (reserve 1 tablespoon for garnish)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ - 1 teaspoon sugar
  • ½ pint fresh cherry tomatoes, cut in half (about 6-7 ounces by weight or 1 dry cup)
  • 1/2 cup pitted Kalamata olives
  • 1/3 cup half and half

Instructions

  1. Prepare the salmon: Pat the salmon filets dry with paper towels and season both sides evenly with salt and pepper. This helps achieve a good sear and enhances flavor.
  2. Sear the salmon: Heat 2 tablespoons of olive oil in a large sauté pan over high heat. Once hot, place the salmon filets skin-side down and sear for 3 minutes without moving to get a crispy exterior. Then reduce the heat to medium-high and flip the filets to sear the other side for another 3 minutes until cooked through but still moist inside.
  3. Sauté aromatics: In a large saucepan over medium heat, add 1 tablespoon olive oil and the chopped yellow onion. Cook for 4-5 minutes until the onion is translucent and softened. Add the minced garlic and sauté for an additional 1 minute until fragrant.
  4. Create the tomato sauce base: Stir in the tomato paste to coat the aromatics, then pour in 1 1/2 cups chicken stock. Let this mixture simmer gently for 2-3 minutes to deepen the flavor and create a rich sauce.
  5. Add Mediterranean flavors: Mix in the fresh lime juice, sun-dried tomatoes, one third of the crumbled feta cheese, 2 tablespoons of parsley, salt, pepper, and sugar. Cook the sauce for another 2-3 minutes, allowing all the flavors to meld beautifully.
  6. Incorporate fresh tomatoes and olives: Add the halved cherry tomatoes and pitted Kalamata olives to the sauce. Sauté for about 3 minutes so the tomatoes release their juices, creating a luscious and slightly chunky sauce.
  7. Finish the sauce: Remove the saucepan from heat and whisk in the 1/3 cup of half and half to add creaminess. If the sauce appears too thick, adjust the consistency by adding additional chicken stock little by little until your desired thickness is reached.
  8. Serve: Spoon the warm Mediterranean sauce over the seared salmon filets. Garnish with the reserved crumbled feta cheese and chopped parsley for a fresh and colorful finishing touch. Serve immediately.

Notes

  • For a vegetarian version, substitute the salmon with grilled firm tofu or portobello mushrooms and vegetable stock instead of chicken stock.
  • Sun-dried tomatoes can be substituted with roasted red peppers for a milder flavor.
  • Use low-fat half and half or substitute with coconut milk for a dairy-free option.
  • Do not overcook the salmon to keep it moist and tender.
  • Leftover sauce can be refrigerated for up to 2 days and gently reheated.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://avascooking.com/mediterranean-salmon-with-sun-dried-tomatoes-and-feta-recipe/