Festive Salmon with Greek Yogurt, Feta, Pomegranate, and Pistachios Recipe
This Easy and Festive Salmon recipe combines tender, flavorful salmon with a creamy Greek yogurt and white wine mustard topping, enhanced by fresh dill and lemon zest. Finished with vibrant pomegranate seeds, crunchy pistachios, and crumbled feta, it offers a perfect balance of tangy, savory, and nutty flavors—ideal for a celebratory dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Salmon and Marinade
- 1.25 - 1.5 lbs (550-650 grams) whole large salmon filet
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/3 cup plain Greek yogurt
- 2 tbsp Smak Dab White Wine & Herb Mustard (or Dijon, old style Dijon, grainy, or other white wine mustard)
- 2 tsp fresh dill
- 1/2 lemon, zested
- 1/2 lemon, juiced
- 1 large (or 2 small) clove garlic, pressed
- 3/4 cup crumbled feta cheese
Toppings
- 1/2 cup pomegranate seeds
- 1/3 cup chopped salted pistachios
- 1/4 cup fresh chopped dill
- Olive oil (for drizzling)
- Squeeze of lemon juice (for finishing)
- Salt and pepper (to taste)
Instructions
- Prepare the salmon: Rinse the salmon filet and pat dry with paper towels. Sprinkle 1 teaspoon salt and 1/2 teaspoon ground pepper evenly over the salmon and set aside.
- Make the yogurt mustard topping: In a medium bowl, combine the plain Greek yogurt, 2 tablespoons white wine & herb mustard, 2 teaspoons fresh dill, lemon zest from 1/2 lemon, lemon juice from 1/2 lemon, and the pressed garlic clove. Mix well to form a smooth, flavorful sauce.
- Apply the topping and cheese: Spread the Greek yogurt and mustard mixture evenly over the top of the salmon filet. Sprinkle the 3/4 cup crumbled feta cheese evenly over the yogurt layer to add creaminess and a salty tang.
- Bake the salmon: Preheat your oven to 375°F (190°C). Place the salmon on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for 20-25 minutes, or until the salmon flakes easily with a fork and the topping is slightly golden on edges.
- Add festive toppings: Once baked, remove the salmon from the oven. Sprinkle 1/2 cup pomegranate seeds, 1/3 cup chopped salted pistachios, and 1/4 cup fresh chopped dill evenly over the top for a burst of color, texture, and freshness.
- Finish with olive oil and lemon: Drizzle a little olive oil and squeeze some fresh lemon juice over the entire salmon for brightness. Season with additional salt and pepper if desired.
- Serve: Carefully transfer the salmon to a serving platter or plate. Serve warm as a centerpiece dish along with your choice of sides such as roasted vegetables, salad, or rice.
Notes
- You can substitute the white wine & herb mustard with Dijon or grainy mustard if unavailable.
- Adjust baking time based on the thickness of the salmon filet; check doneness around 20 minutes.
- To toast pistachios for enhanced flavor, warm them lightly in a dry skillet for 2 minutes before chopping.
- This recipe works well with wild-caught salmon for richer flavor.
- Leftovers can be refrigerated for up to 2 days and gently reheated.
