Baked Salmon with Avocado & Feta

Why I Keep Coming Back to This Salmon Dinner

So, picture this: it’s a Thursday, hopelessly grey outside, and I’ve got exactly 42 minutes to get dinner on the table before someone (usually me) declares mutiny and orders takeaway. That’s where this baked salmon with avocado & feta basically saves the day. My first attempt was years ago after a beach trip—I was sunburnt, sandy, and just wanted something fresh but not, you know, salad-fresh. The combo of creamy avocado and tangy feta on a perfectly roasted salmon? Oh, mate, it nearly brought a tear to my eye (okay, so maybe that’s a tiny exaggeration—but you get my drift).

Why You’ll Love This (Even If You Think You Hate Feta)

I make this when I want people to believe I’ve made a big effort, but honestly, it’s almost embarrassingly easy. My family goes wild for it because it tastes genuinely fancy, and I don’t end up with a stack of washing up taller than the fridge. Also, the toppings kind of disguise the fish itself, so if if you’ve got a younger eater who’s suspicious of salmon, I find they might just eat it without fuss. (I’m not saying my nephew is picky, but he still refers to tomatoes as “red things that taste weird.”) And trust me, I’ve burnt plenty of fish in my time and this technique is pretty forgiving, so I don’t stress too much.

What You’ll Need (And What Works in a Pinch)

• 4 fillets of salmon (I just use whatever looks freshest—you could do this with frozen, but let it thaw or you’ll get soggy fish. Actually, my friend Brenda used tinned salmon once. Not the same thing… but edible.)
• 2 ripe avocados (I go for Hass, but any avocado will do; I once tried those massive Floridian ones, and meh, not really recommended)
• 100g feta cheese, crumbled (Greek feta hits different but supermarket stuff is fine—my nan used to swear by a certain brand, but I honestly can’t taste the difference most nights)
• Olive oil – enough to coat the fish, so like 2 tablespoons
• Lemon juice – juice of about half a lemon (or a good splash from a bottle if you’re lazy like me sometimes)
• Salt & pepper – to taste, but don’t go wild early on
• Fresh herbs (dill or parsley, ideally) – handful, chopped (optional — sometimes I forget, and it’s still good)
• Optional extras: Chilli flakes, thinly sliced red onion, or even a few cherry tomatoes if you want an extra pop (when I can be bothered)

Let’s Get Cooking (Just Don’t Overthink It)

1. Preheat your oven to 200°C (about 400°F). If you forget, like I did once, just stick everything in a cold oven and add 10-15 minutes. The world won’t end.
2. Line a baking tray with foil or baking parchment. (Don’t own any? Chuck the salmon in a well-oiled dish. Washing up is no fun, but you survive.)
3. Place salmon fillets skin-side down. Drizzle with olive oil, season with salt and pepper. I squeeze over a bit of lemon juice right now. It’s all quite hands-on, but if salmon is your thing, it’s worth a gentle massage.
4. Bake salmon in the preheated oven for around 13–16 minutes. This is usually when I start chopping the avocado because I can never judge when avocados are ready. Don’t worry if it’s a bit firm—the oven heat sorts it out later.
5. While the salmon cooks, chop your avocados into chunky cubes, crumble the feta, and get your herbs and extras ready (this is where I usually sneak a taste, just for quality control—wink).
6. Check your salmon (press it gently with a fork, it should flake but stay glistening in the middle). If it looks dry, you’ve gone too far. I have definitely done this and covered it with extra avocado—it hides all sins.
7. Take the salmon out and straight away top with the avocado, feta and whatever herbs you like. Squeeze a bit more lemon on. I scatter some chilli flakes on mine because life’s too short for bland food, but that’s your call.
8. Let it sit for 3–4 minutes, if you can resist. Everything sort of melts together. If by some miracle you remember to take a picture, now’s the time (I never do because—hunger wins).

Notes Straight From My Slightly Chaotic Kitchen

• Avocado timing is everything. Got a rock-hard one? Slice it super thin and it’ll just about soften up in the heat anyway.
• If you’re doing loads of fillets, don’t cram them in the tray; give them a bit of room so they cook evenly. I learned that the hard way with soggy middles.
• You can actually assemble the whole thing earlier in the day, wrap it up, and then just bake it fresh. Tastes just as good (maybe better next day, but it rarely survives that long at my place).

Stuff I’ve Tried (And, Uh, Some Flops)

• Once swapped feta for goat cheese. Was totally decent, but the feta just feels right.
• Chucked in mango cubes instead of avocado—looked pretty, tasted… confusing. Maybe that’s just me?
• A mate sprinkled dukkah on top, which was brilliant. Give that a go if you’ve got it knocking around.

Equipment (Or How I Manage Without Half My Gadgets)

Honestly, a small baking tray, sharp-ish knife, and a fork is all you really need. If you don’t have a proper fish slice, use two forks to serve—it’s a bit rustic but does the job nicely. I chop with a bread knife half the time because, who can find the chef’s knife in the drawer mess?

Keeping Leftovers (If There Are Any)

Best kept in an airtight container in the fridge. Technically, it’ll last a good two days, but honestly, in my house it never sees sunrise. If by some miracle you have a piece left, cold salmon smashed into scrambled eggs is my lazy brunch hack. The avocado goes a bit brown but doesn’t taste bad.

How I Like to Serve This

Usually, it goes with buttered baby potatoes and a green salad. Or, if we’re feeling extravagant, with a cold glass of something white and crisp. My brother dunks bread in the buttery fish juices—each to their own! Sometimes, on a rainy day, I serve it with roasted veggies and it’s basically a hug in dinner form.

Lessons Learned The Hard Way (Pro-ish Tips)

• Don’t skip drying your salmon with paper towels, or you end up with that weird steamy texture (found out the hard way, never again).
• I tried cooking the avocado with the salmon once—was not good, kind of tasted like a warm, mushy pear. Just top it after baking!
• If the feta looks dry after baking, it’s normal, but tossing it with a drop of olive oil before serving fixes it right up.
• I once tried rushing the cooling step—nope. Give it a few minutes so the cheese melts just right, otherwise everything slides off (lesson learned).

Real-Life FAQ (You Lot Keep Asking!)

• Can I use another fish? Yeah, definitely! Cod works, or even trout, the times I’ve tried (but adjust timing a bit, cod can dry out faster).
• What if I hate feta? Totally fine, swap it out for cream cheese, or leave it off. No judgement here.
• Is this freezer-friendly? I wouldn’t. Cooked salmon goes a bit weird in the freezer—and trust me on this, it’s not worth it.
• Where’s the best place to buy salmon? Honestly, wherever’s convenient (and reasonably priced). I get it form the supermarket most weeks, but my friend swears by the fishmonger at the corner.
• Do I have to use fresh lemon? Nope. That squeezy stuff in a bottle is fine. I won’t tell anyone.
• Does this taste better the next day? Some folks think so, but mine never sticks around long enough to find out most weeks!

Phew, that’s probably more than you asked for—hope you have a smashing dinner out of it, and if you wind up using mango, I want to hear about it. (Or not, if it turns out weird for you too!)

★★★★★ 4.80 from 45 ratings

Baked Salmon with Avocado & Feta

yield: 4 servings

prep: 15 mins

cook: 20 mins

total: 35 mins

A flavorful and healthy baked salmon dish topped with creamy avocado and tangy feta cheese. Perfect for an easy weeknight dinner.

🖨️ Print Pin Recipe

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 large ripe avocado, diced
• 1/2 cup feta cheese, crumbled
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. 1
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2
   Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with garlic powder, oregano, salt, and pepper.
3. 3
   Bake for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. 4
   While the salmon bakes, combine diced avocado, feta cheese, lemon juice, and chopped parsley in a bowl. Gently mix to combine.
5. 5
   Remove the salmon from the oven and top each fillet with the avocado & feta mixture. Serve immediately.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 38gg

Fat: 25gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 5gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!