Seared Salmon with Charred Little Gems, Whipped Feta & Roasted Apricots
Spring salmon with charred lettuce, feta cream, and apricots.
Daily recipe · April 30, 2026
A little about this dish
This main course turns spring lettuce into something dramatic and dinner-worthy by pairing charred little gem wedges with rosy seared salmon, creamy whipped feta, fresh herbs, and sweet-tart roasted apricots. It feels Mediterranean without leaning on the usual clichés, and the contrast of cool crunch, warm fish, briny olives, and pistachio crunch makes it both elegant and deeply satisfying.
Ingredients (for 2)
- Little gem lettuce — 2 heads — halved lengthwise, outer leaves tidied
- Skin-on salmon fillets — 2 fillets (about 6 oz each) — patted dry
- Apricots — 4 — halved, pitted
- Feta cheese — 4 oz — crumbled
- Greek yogurt — 3 tbsp
- Pistachios — 3 tbsp — roughly chopped
- Castelvetrano olives — 6 — torn or sliced
- Fresh dill — 2 tbsp — roughly chopped
- Fresh mint leaves — 2 tbsp — torn
- Lemon — 1 — zested, juiced
- Pomegranate molasses — 2 tsp
- Honey — 1 tsp
- Aleppo pepper — 1 tsp
- Ground cumin — 1/2 tsp
- Garlic — 1 small clove — finely grated
- Extra-virgin olive oil — 3 tbsp — divided
- Kosher salt — 1 tsp — plus more to taste
- Black pepper — 1/2 tsp
Preparation
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Step 1 — 🔥🍽️🌡️Preheat the oven to 425°F / 220°C.
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Step 2 — 🍑🍯🔥Place the apricot halves on a small baking tray. Drizzle with 1 tsp olive oil, honey, and 1 tsp lemon juice, then roast for 10 to 12 minutes until soft and lightly caramelized.
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Step 3 — 🧀🍋🥄Blend the feta, Greek yogurt, garlic, lemon zest, 1 tbsp lemon juice, 1 tbsp olive oil, and 2 tbsp water until smooth and creamy. Season with a little black pepper.
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Step 4 — 🐟🧂🌶️Pat the salmon dry and season with kosher salt, black pepper, ground cumin, and half of the Aleppo pepper.
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Step 5 — 🍳🐟✨Heat a skillet over medium-high heat with 1 tbsp olive oil. Cook the salmon skin-side down for 4 to 5 minutes until crisp, then flip and cook 2 to 3 minutes more. Let it rest on a plate.
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Step 6 — 🥬🔥🍳In the same hot skillet, place the little gem halves cut-side down and cook for 1 to 2 minutes until lightly charred at the edges but still crisp.
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Step 7 — 🫒🥜🌿Toss together the olives, pistachios, dill, mint, remaining Aleppo pepper, 1 tsp lemon juice, 1 tsp olive oil, and a pinch of salt.
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Step 8 — 🍽️🧀🥬Spread whipped feta onto each plate. Arrange the charred little gem, salmon, and roasted apricots on top.
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Step 9 — ✨🫒🍇Spoon over the herb, pistachio, and olive mixture. Drizzle with pomegranate molasses and a little extra olive oil.
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Step 10 — 🍴🐟💚Serve right away while the salmon is warm and the lettuce is still crisp in the center.
A final fox tip
If apricots are unavailable, use firm peaches or plums. For a vegetarian version, swap the salmon for thick slabs of roasted halloumi or grilled butter beans pressed into the whipped feta. This dish is especially pretty served on a large platter for a shared, restaurant-style presentation.