With spring finally here I have started to think about lighter meals and this salmon baked in a tomato and feta sauce, inspired by the flavours of shrimp saganaki, was at the top of my list! Shrimp saganaki is a Greek style dish where the shrimp is baked in a tasty tomato and feta sauce that is just begging to be accompanied by crusty bread to soak up all of the extra sauce. It is commonly served as an appetizer but it also makes for a great meal and I had been thinking that serving salmon topped with the same tomato and feta sauce would make for a really nice meal! For this recipe you pretty much just make a simple tomato sauce, spread it out over the salmon, top with the feta and bake until the salmon is ready. I often like to add a splash of ouzo (a star anise/black liquorice/fennel flavoured liqueur) to the tomato sauce to add that hint of something exotic to it but a more pantry friendly version is to use ground fennel seeds which are perfect in this sauce! Parsley is the main herb in the tomato sauce which adds an amazing freshness to it and I also like to add a touch of dill as it also adds that something special to the sauce! You could mix the feta into the tomato sauce but I like to sprinkle it on top and that way it gets all nice and slightly melted and a little bit charred on the top! This salmon baked in a tomato and feta sauce (aka salmon saganaki) is a perfect light spring/summer meal and right now it’s great when served with some of the fresh locally grown asparagus!
Salmon in a Tomato and Feta Sauce (aka Salmon Saganaki)
Salmon baked in a tasty tomato and feta sauce with a hint of fennel and plenty of fresh herbs!
ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon ground fennel seeds (optional)
- red chili pepper flakes to taste
- 4 cups diced fresh tomatoes or 1 (28 ounce) can diced tomatoes
- 1/4 cup parsley, chopped
- 2 tablespoons dill, chopped (optional
- 1 pound salmon
- salt and pepper to taste
- 1/2 cup feta, crumbled
directions
- Heat the oil in a pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.
- Add the garlic, fennel and chili pepper flakes and cook until fragrant, about half a minute.
- Add the tomatoes and simmer until the sauce thickens, about 5 minutes
- Mix in the parsley and dill and remove from heat.
- Place the salmon on greased foil on a baking sheet, pat dry, season with salt and pepper, spread on the tomato sauce, sprinkle on the feta and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.
Option: Add 1/4 cup white wine just before adding the tomatoes.
Option: Add a splash of ouzo (or other star anise flavour liqueur) along with the fresh herbs at the end instead of the fennel seeds.
Garides Saganaki (Shrimp Saganaki)
Shrimp Linguine in a Tomato and Feta Sauce (aka Shrimp Saganaki Linguine)
Tomato and Feta Baked Eggs
Cilantro and Lime Salmon
Apricot Dijon Glazed Salmon
Chipotle Lime Salmon
Salmon Teriyaki
Maple-Miso Dijon Salmon
Seared Salmon in Dill Avodaise (Avocado Hollandaise) Sauce
Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce
Lemon Pepper Parmesan Roast Trout
Shrimp and Feta Soup (aka Shrimp Saganaki Soup)
Parmesan and Herb Crusted Salmon with Lemon Cream Sauce
Lemon Miso Butter Parchment Salmon with Asparagus
Cod in a Tomato Lemon Butter Sauce
Blackberry Balsamic Trout
Pineapple Sweet Chili Salmon
What a great way to eat salmon!!
Oh wow! this looks SO good Kevin!
Josh would love this recipe!
This looks amazing, I've been trying to work out what to do with the salmon I've got in the freezer and I think this might be it!
Ive never had this Greek style salmon…must try stat!
I like your blog. this recipe is very nice. I am going to try this soon. 🙂
Salmon and Feta? YUM!
This was divine! I utilized Kevin’s tips by adding the wine and splash of ouzo at the end. The dill makes the dish wonderfully complex, and I love that Kevin’s sauces are always abundant. The asparagus roasting on the same piece of foil was great too.