From above, a wide white plate shows a swoosh of pale whipped feta topped with deep green charred little gem halves, blush-pink salmon fillets, glossy roasted apricot halves, scattered pistachios, dill fronds, mint leaves, and tiny ruby drops of pomegranate molasses.

Seared Salmon with Charred Little Gems, Whipped Feta & Roasted Apricots

Name: Seared Salmon with Charred Little Gems, Whipped Feta & Roasted Apricots
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 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

Category Main Course

Prep 20 minutes

Cook 15 minutes

Style Mediterranean

Technique Roasting

Diet Friendly Gluten-Free

Daily Recipe: April 30, 2026

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

Step 1 - 🔥🍽️🌡️

Preheat the oven to 425°F / 220°C.
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.
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.
Step 4 - 🐟🧂🌶️

Pat the salmon dry and season with kosher salt, black pepper, ground cumin, and half of the Aleppo pepper.
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.
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.
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.
Step 8 - 🍽️🧀🥬

Spread whipped feta onto each plate. Arrange the charred little gem, salmon, and roasted apricots on top.
Step 9 - ✨🫒🍇

Spoon over the herb, pistachio, and olive mixture. Drizzle with pomegranate molasses and a little extra olive oil.
Step 10 - 🍴🐟💚

Serve right away while the salmon is warm and the lettuce is still crisp in the center.

Additional

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.