Mediterranean Salmon with Sun Dried Tomatoes and Feta… a quick and easy weeknight dinner, with a delicious tangy sun-dried tomato and feta cheese sauce.
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I’ve been on a huge seafood kick lately. Shrimp, halibut, salmon recipes… gimme all the fishes!!
This week I’m combining two of my great loves… salmon and yummy Greek flavors.
I have a bunch of Greek and Mediterranean recipes on the blog… some of my favorites are these Greek Air Fryer Chicken Kabobs, a soulful Greek Shrimp Pasta, and this crisp, lean, hearty Mediterranean Grilled Chicken Salad.
And today I’m rolling out another one… Mediterranean Salmon with Sun Dried Tomatoes and Feta!
It’s pretty amazing. Have you tried the Saucy Shrimp from Bone Fish Grill?
It has kalamata olives, sun dried tomatoes and feta cheese. It’s insanely delicious and often imitated.
I have a version of it on the blog and I add shrimp with bowtie pasta to make it one hearty and delicious meal. Soo good.
Salmon has a stronger seafood flavor than many other fish so it stands up perfectly to the saucy Greek sauce.
It’s basically pan seared salmon, then the sauce is made on the side and served over top of the fish. Topped off with parsley and more feta cheese – of course.
I have to tell you - it’s one amazing restaurant quality meal.
Here’s how I make it happen…
First, I pan sear the salmon.
How to Cook Salmon
Pat the fish dry and season with salt and pepper.
Add olive oil to a large saute pan over high heat. When the pan is hot add the fish.
Sear the fish for 4 minutes on the first side then turn the heat down to medium-high and sear on the other side for 3-4 minutes.
Remove from the heat and place on a plate on the counter. You can squeeze some fresh lime juice over the top of them for even more flavor.
Now make the Greek Sauce.
In the same large saucepan over medium heat, add the olive oil and chopped onion and sauté for 4-5 minutes. Add the garlic and saute for 1 more minute.
Stir in the tomato paste.
Then add 1 cup chicken stock (start with one cup and add more stock if the sauce seems like it’s getting too thick).
Add in lime juice, sun-dried tomatoes, ⅓ of the feta cheese,...
... 2 tablespoons of parsley, salt, pepper, sugar, and cook for 2-3 minutes allowing those flavors to cook together.
Next stir in the fresh tomatoes and kalamata olives, then saute 3 minutes so the tomatoes release some of their juices.
Remove the pan from the heat and whisk in half and half. If the sauce seems too thick, add more chicken stock.
Serve the sauce over the salmon and garnish with more feta cheese and chopped parsley if desired.
How Long to Cook Salmon
The FDA recommends that the salmon cook temp reaches 145°F. You can measure this with a digital cooking thermometer in the thickest part of the filet to ensure doneness.
This Salmon recipe is fancy, yet still pretty simple. The fish is perfectly seared with a tasty sun-dried tomato, kalamata olive and feta cheese sauce. It’s so tangy and flavorful and ready in no time!
For The Salmon
- 2 tablespoons olive oil
- 1 ½ pounds salmon filet, (Four 6-ounce filets)
- 1 teaspoon salt and pepper
For The Sauce:
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup chicken stock (additional ½ 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 ¼ 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)
- ½ cup pitted Kalamata olives
- ⅓ cup half and half
For The Salmon:
- Pat the fish dry and Season with salt and pepper.
- Add olive oil to a separate large saute pan over high heat. When the pan is hot add the fish.
- Sear the fish for 3 minutes on the first side then turn the heat down to medium-high and sear on the other side for 3 minutes
For the Sauce:
- In a large saucepan over medium heat add the olive oil and chopped onion and sauté for 4-5 minutes. Add the garlic and saute for 1 more minute.
- Stir in the tomato paste, then add 1 ½ cups chicken stock and let it simmer for 2-3 minutes to create a sauce.
- Add in the lime juice, sun-dried tomatoes, ⅓ of the feta cheese, 2 tablespoon of parsley, salt, pepper, sugar, and cook for 2-3 minutes allowing those flavors to cook together.
- Next stir in the fresh tomatoes and olives and saute 3 minutes so the tomatoes release some of their juices.
- Remove the pan from the heat and whisk in the half and half. If the sauce seems too thick add more chicken stock.
- Serve the sauce over the halibut and garnish with more feta cheese and chopped parsley if desired.
Serving Size6 ounces salmon w sauce
Amount Per Serving Calories 619Total Fat 42gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 29gCholesterol 133mgSodium 1318mgCarbohydrates 16gFiber 3gSugar 9gProtein 45g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!