Baked Salmon with Blood Orange, Pistachio and Whipped Feta — 30-Minute Valentine's Dinner
Silky, browned salmon fillets finished under the oven’s broiler are topped with jewel-toned blood orange segments, chopped toasted pistachios and a cooling cloud of whipped feta for a contrast of textures: crisp edges, tender flesh and creamy tang. A light honey-Dijon glaze gives a touch of sweetness and gloss while fresh herbs and lemon brighten each bite.
Swap-ins and simple shortcuts keep this approachable: use navel or cara cara oranges if blood oranges aren’t available, and store-bought whipped feta or labneh can replace the homemade whipped feta for speed. If you prefer a nuttier finish, sub toasted almonds for pistachios or scatter panko for extra crunch.
Serve this for Valentine’s Day, a weeknight special or a small dinner party — pair with buttery new potatoes, a lemony frisée or steamed green beans. Make the whipped feta up to a day ahead and keep the topping chilled; any leftovers keep well refrigerated for 1–2 days and are delicious tucked into salads or grain bowls.
How to Make It
-
1
Preheat the oven to 200°C (400°F). Line a baking sheet with foil or parchment and lightly oil.
-
2
Toast the pistachios in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–4 minutes. Transfer to a cutting board and roughly chop.
-
3
Segment the blood oranges: cut off both ends, slice away the peel and pith, then cut between membranes to release segments into a bowl. Reserve any juices and squeeze remaining membrane to extract more juice into the bowl.
-
4
Make the glaze: whisk together olive oil, honey, Dijon, finely minced garlic, and 1 tsp of the reserved orange juice. Season with a pinch of salt and pepper.
-
5
Pat salmon dry and season flesh-side with 1/2 tsp sea salt and 1/4 tsp black pepper. Place skin-side down on the prepared sheet; brush each fillet with half the glaze.
-
6
Roast the salmon in the oven until just cooked through and opaque at the center, 10–14 minutes depending on thickness. For a lightly charred finish, broil 1–2 minutes at the end—watch closely.
-
7
While the salmon roasts, make whipped feta: combine feta and Greek yogurt in a food processor or blender with the juice of half a lemon and a drizzle of olive oil; pulse until smooth and spreadable. Taste and adjust with a pinch of salt if needed.
-
8
Assemble: spread a dollop of whipped feta on each plate or spoon onto each fillet, top with 3–4 blood orange segments per serving and scatter chopped toasted pistachios and chopped parsley. Drizzle remaining glaze over the fish and finish with a crack of black pepper.
-
9
Serve immediately with lemon wedges and suggested sides such as roasted baby potatoes, wilted greens or a simple buttered pilaf.
Still hungry? Try one of these
Pan-Seared Trout with Lemon-Caper Brown Butter (30-Minute)
Crispy pan-seared trout fillets finished with a bright lemon-caper brown butter and herb new potatoes — 30-minute weeknight seafood skillet.