Roasted Salmon with Spinach,Artichoke,Sundried Tomatoes, Feta and Panko Bread Crumbs
Prep time
Cook time
Total time
This recipe is a winner! Your family and friends will love the salmon topped with the blend of spinach,feta,sun dried tomatoes and crunchy Panko topping.
Recipe type: entree
Serves: 6 to 8
  • 6 to 8 salmon filets,
  • 2 T olive oil or more to taste
  • Greek Seasoning,I used Cavender's
  • Lemon Pepper, I used Lawry's
  • 1-9 oz bag of Spinach,coarsely chopped
  • 1 cup frozen artichoke hearts,thawed and coarsely chopped
  • 2 cloves garlic,finely chopped
  • ½ cup chopped purple onion
  • ½ cup Sun-dried Tomatoes,coarsely chopped. I like Bella Sun Luci julienne cut,in olive oil and herbs
  • ¼ cup(or more)Sliced Kalamata olives. These can be purchased at any grocery or just slice the pitted Kalamata olives
  • 1 T capers
  • ½ t dried oregano
  • ½ t dried thyme
  • Handful of Cilantro,chopped
  • Lemon,Juice from one lemon and the zest
  • ½ cup crumbled feta cheese
  • ½ cup Progresso Seasoned Panko Bread Crumbs
  • Orzo:
  • 1 box Orzo cooked by package directions with a big pinch of Saffron Threads
  1. Salmon:
  2. Preheat oven to 425 degrees.
  3. Coat filets with olive oil and seasonings.
  4. On a large sheet pan, place the salmon about 1 inch apart.
  5. Prepare and cook Orzo while making the salmon.
  6. Topping:
  7. In a large skillet over medium heat, Add olive oil,garlic,herbs,cilantro and onion. Saute' until just tender.
  8. Add spinach and artichokes to the skillet to combine and wilt. Do not over cook.
  9. As the spinach is cooking, add the olives,sun dried tomatoes,lemon juice and zest until combined.
  10. Turn off heat.
  11. Fold in the feta cheese and bread crumbs.
  12. Equally top the salmon with spoonfuls of topping. Add extra breadcrumbs and parmesan cheese to taste.
  13. Bake until fish is done and topping is crispy.
  14. Place Salmon on top of Orzo and serve
Recipe by Wine With Lisa at