Why I Love This Recipe

This Citrus Salmon with Creamy Feta Sauce is one of those dinners that looks impressive but couldn’t be easier to make. The salmon stays perfectly tender and flaky, and the lemon and dill keep every bite fresh and bright. The whipped feta sauce is my favorite part. It’s creamy, tangy, and packed with fresh herbs, so it works just as well spooned over the salmon as it does with the roasted vegetables. Everything comes together into a colorful, balanced meal that feels light, satisfying, and full of fresh Mediterranean flavor.

Enjoying The Leftovers

Leftover salmon makes an easy lunch the next day. Flake it over a salad, add it to a grain bowl, or wrap it in a pita with extra feta sauce. The roasted vegetables are just as good reheated, too.

Storing

Store the salmon, vegetables, and whipped feta sauce in separate airtight containers in the refrigerator for up to 3 days. Keeping the sauce separate helps it stay fresh and creamy.

Reheating

Warm the salmon and vegetables in a 300°F oven, air fryer, or microwave until heated through. Serve the feta sauce cold or let it sit at room temperature for a few minutes before spooning it over the top.

A pan of mixed roasted veggies next to a pan with 2 pieces of salmon and a dish with sauce and fresh dill on top.
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Citrus Salmon With Creamy Feta Sauce

This Citrus Salmon with Creamy Feta Sauce is a healthy Mediterranean-inspired dinner featuring flaky lemon dill salmon, roasted vegetables, and a tangy whipped feta sauce made with Greek yogurt, garlic, and fresh herbs. It's an easy, high-protein meal that's perfect for busy weeknights or an impressive dinner at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
US M
Servings 4

Ingredients

For the Salmon:
  • 4, 6 oz pieces of salmon
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Juice of 1 small lemon
  • 1 tsp fresh dill, chopped
For the feta sauce
  • 3/4 cup crumbled feta, from feta in brine
  • 1/2 cup plain Greek yogurt
  • Juice of 1/2 lemon
  • 1 clove of garlic
  • 1 tbsp fresh dill
  • 1-2 tbsp water to thin
For the roasted veggies
  • 1 red bell pepper, cut into chunks
  • 2 small zucchini, sliced into half moons
  • 1 red onion, cut into chunks
  • 1 cup cherry tomatoes, cut in half
  • 1 tbsp olive oil
  • Sprinkle of dried oregano
  • Salt and pepper to taste
US – M

Instructions

  • Preheat the oven to 425℉. Add all the cut veggies to a large baking sheet and toss with olive oil, oregano, salt, and pepper. Roast for 25-30 minutes until fully cooked and starting to crisp.
  • While the veggies roast, pat the salmon dry and place it on a cutting board.
  • In a small bowl, mix the olive oil, salt, pepper, lemon juice, and chopped dill. Brush this mixture over the top of each piece of salmon.
  • Bake or air-fry at 400℉ for 10-12 minutes or until fully cooked.
  • Meanwhile, make the feta sauce. To a blender or a food processor, combine the feta, Greek yogurt, lemon juice, garlic, and dill. Blend until smooth, adding a tablespoon of water as needed for creaminess.
  • To each plate, add a generous helping of veggies and a piece of salmon, then top the salmon with some creamy feta sauce. We also enjoyed dipping the vegetables in the sauce. Enjoy!

Equipment

large baking sheet
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 437kcal | Carbohydrates: 11g | Protein: 43g | Fat: 24g | Fiber: 2g