Feta Salmon Casserole
Dive into this delightful Feta Salmon Casserole that marries the rich flavors of flaky salmon with tangy feta and nutritious red lentils. This one-pan wonder is not only a breeze to whip up but also an ideal choice for meal prepping, ensuring you have a hearty and satisfying dish ready to go! Perfect for busy weeknights, this casserole is a delicious way to fuel your day.
Prep
5
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 200 g cherry tomatoes (7.06 oz)
- 1/2 lemon
- 300 g frozen leaf spinach (10.6 oz)
🥩Meat & Seafood(1)
- 300 g salmon fillet (0.66 lbs)
🥛Dairy & Eggs(1)
- 150 g light feta (5.29 oz)
🫙Pantry Staples(2)
- 250 g red lentils (8.82 oz)
- 600 ml vegetable broth (20.3 fl oz)
🧂Spices & Seasonings(3)
- 1 tsp dill (5 ml)
- 1 tsp garlic powder (5 ml)
- salt & pepper
📦Other(1)
- 1/2 tsp chili flakes (2.5 ml)
Nutrition (per serving)
Calories
462
Protein
40g
Carbs
45g
Fat
14g
👨🍳 Instructions
- 1
Combine red lentils, frozen leaf spinach, cherry tomatoes, vegetable broth, and spices in a baking dish and mix together.
- 2
Place salmon in large pieces and the feta as a whole block on top.
- 3
Cover with aluminum foil and bake at 200 °C (392 °F) for about 35-40 minutes. Baking time may vary depending on the oven and baking dish.
- 4
Remove aluminum foil and bake for another 10 minutes uncovered.
- 5
Mash the salmon and feta with a fork, mix everything together, and then add lemon zest and lemon juice on top.
💡 Pro Tips
- ✓Thaw frozen spinach and squeeze out 80-90% of moisture before adding to the casserole to prevent the lentil base from becoming waterlogged and mushy after 35-40 minutes of steaming.ingredient80-90% moisture removal
- ✓Soak red lentils in room temperature water for 15 minutes before mixing into the casserole; this reduces cook time by 5-8 minutes and prevents them from breaking down into a paste at 200°C.timing15 minutes pre-soak
- ✓Keep feta as a whole block (don't crumble) during cooking because its dense structure creates a moisture barrier that prevents it from drying out; the low-fat feta at 200°C will lose 12-15% of its remaining water content over 45 minutes if fragmented.technique12-15% water loss prevention
- ✓Increase uncovered baking time to 12-15 minutes instead of 10 minutes if your salmon fillet is thicker than 2 cm, as the Maillard reaction on the exposed surface requires 165°C+ minimum to develop the flavorful crust.timing12-15 minutes uncovered, 165°C+ minimum
- ✓Add lemon juice immediately after mashing (step 5) rather than as a garnish—the citric acid will denature feta proteins and make it creamier while the acidity brightens the earthy lentil base by cutting through 8-10g of fat per 150g serving.technique8-10g fat per 150g serving
Share this recipe
Prep
5
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
Feta Salmon Casserole
Dive into this delightful Feta Salmon Casserole that marries the rich flavors of flaky salmon with tangy feta and nutritious red lentils. This one-pan wonder is not only a breeze to whip up but also an ideal choice for meal prepping, ensuring you have a hearty and satisfying dish ready to go! Perfect for busy weeknights, this casserole is a delicious way to fuel your day.
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 200 g cherry tomatoes (7.06 oz)
- 1/2 lemon
- 300 g frozen leaf spinach (10.6 oz)
🥩Meat & Seafood(1)
- 300 g salmon fillet (0.66 lbs)
🥛Dairy & Eggs(1)
- 150 g light feta (5.29 oz)
🫙Pantry Staples(2)
- 250 g red lentils (8.82 oz)
- 600 ml vegetable broth (20.3 fl oz)
🧂Spices & Seasonings(3)
- 1 tsp dill (5 ml)
- 1 tsp garlic powder (5 ml)
- salt & pepper
📦Other(1)
- 1/2 tsp chili flakes (2.5 ml)
Nutrition (per serving)
Calories
462
Protein
40g
Carbs
45g
Fat
14g
👨🍳 Instructions
- 1
Combine red lentils, frozen leaf spinach, cherry tomatoes, vegetable broth, and spices in a baking dish and mix together.
- 2
Place salmon in large pieces and the feta as a whole block on top.
- 3
Cover with aluminum foil and bake at 200 °C (392 °F) for about 35-40 minutes. Baking time may vary depending on the oven and baking dish.
- 4
Remove aluminum foil and bake for another 10 minutes uncovered.
- 5
Mash the salmon and feta with a fork, mix everything together, and then add lemon zest and lemon juice on top.
💡 Pro Tips
- ✓Thaw frozen spinach and squeeze out 80-90% of moisture before adding to the casserole to prevent the lentil base from becoming waterlogged and mushy after 35-40 minutes of steaming.ingredient80-90% moisture removal
- ✓Soak red lentils in room temperature water for 15 minutes before mixing into the casserole; this reduces cook time by 5-8 minutes and prevents them from breaking down into a paste at 200°C.timing15 minutes pre-soak
- ✓Keep feta as a whole block (don't crumble) during cooking because its dense structure creates a moisture barrier that prevents it from drying out; the low-fat feta at 200°C will lose 12-15% of its remaining water content over 45 minutes if fragmented.technique12-15% water loss prevention
- ✓Increase uncovered baking time to 12-15 minutes instead of 10 minutes if your salmon fillet is thicker than 2 cm, as the Maillard reaction on the exposed surface requires 165°C+ minimum to develop the flavorful crust.timing12-15 minutes uncovered, 165°C+ minimum
- ✓Add lemon juice immediately after mashing (step 5) rather than as a garnish—the citric acid will denature feta proteins and make it creamier while the acidity brightens the earthy lentil base by cutting through 8-10g of fat per 150g serving.technique8-10g fat per 150g serving