Oven Baked Feta Salmon

Getting a restaurant-quality dinner on the table during busy weeknights can feel nearly impossible. Between work, family commitments, and everything else on your plate, the last thing you want is a complicated recipe with a mile-long ingredient list and hours of prep time.

That’s where this baked feta salmon comes in. It’s the kind of one-pan meal that looks and tastes impressive but comes together in under 30 minutes with just a handful of Mediterranean-inspired ingredients. The tangy feta and briny olives pair perfectly with the salmon, and cleanup is a breeze since everything bakes together on a single sheet pan.

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What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work just fine. And if all you have access to is frozen salmon, don’t worry – you’ll still be good to go as long as it’s fully defrosted before baking. Just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For this recipe, you can use salmon with or without the skin, though I find it easier to remove the skin after baking when it peels right off. As for the cut, a center-cut fillet works best since it cooks evenly, but any salmon fillet around 12 ounces will do the trick.

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Options for Substitutions

This Mediterranean-inspired dish is easy to customize based on what you have in your kitchen:

• Salmon: If salmon isn’t your thing or you’re looking for a budget-friendly option, try using cod, halibut, or even chicken breasts. Just adjust the cooking time – chicken will need about 25-30 minutes at 375°F.
• Cherry tomatoes: Regular tomatoes work fine too. Just dice them into bite-sized pieces. Grape tomatoes are also a great swap and don’t need to be cut.
• Kalamata olives: Not a fan of kalamata olives? Green olives or black olives from a can will do the trick. You can also leave them out completely if olives aren’t your favorite.
• Feta cheese: Goat cheese makes a nice substitute and gives a similar tangy flavor. You could also use crumbled blue cheese if you like something stronger, though the taste will be different.
• Red onion: Yellow or white onions work just as well. Shallots are another good option and add a slightly sweeter, milder flavor.
• Oregano: Fresh oregano is great if you have it – use about 1.5 teaspoons. Italian seasoning also works as a substitute since it contains oregano along with other herbs.

Watch Out for These Mistakes While Baking

The biggest mistake with baked salmon is overcooking it, which turns the fish dry and chalky – salmon is done when it reaches 145°F internally, but pulling it out at 140°F and letting it rest for a few minutes will give you a much more tender result.

Another common error is placing the salmon directly on top of the tomato mixture, which can prevent the bottom from cooking evenly – instead, nestle it alongside or create a small clearing in the vegetables so heat can circulate around the fish.

Don’t skip patting your salmon dry with paper towels before seasoning, as excess moisture will steam the fish rather than allowing it to develop a nice texture, and make sure your cherry tomatoes are cut to similar sizes so they roast at the same rate.

For the best flavor, let your feta cheese sit at room temperature for 15 minutes before adding it to the dish, which helps it soften and meld better with the other ingredients.

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What to Serve With Baked Feta Salmon?

This Mediterranean-style salmon pairs beautifully with light, fresh sides that complement the briny olives and tangy feta. I love serving it over a bed of fluffy couscous or orzo pasta, which soaks up all those delicious tomato and olive juices from the baking dish. A simple arugula salad with lemon vinaigrette keeps things bright and balanced, or you could go with roasted vegetables like zucchini, asparagus, or bell peppers. For a heartier meal, crispy roasted potatoes or warm pita bread on the side make it feel more filling without overwhelming the flavors of the fish.

Storage Instructions

Store: Keep your leftover baked feta salmon in an airtight container in the fridge for up to 3 days. The salmon stays moist and the flavors actually get even better as they sit together overnight, making it great for meal prep or easy lunches throughout the week.

Reheat: Warm it up gently in the oven at 300°F for about 10 minutes, or in the microwave on medium power for 1-2 minutes. Just be careful not to overheat it since salmon can dry out quickly when reheated.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 48-54 g
• Fat: 38-44 g
• Carbohydrates: 14-18 g

Ingredients

• 1/3 cup kalamata olives
• 1/3 cup feta cheese crumbles (I use traditional Greek feta for tanginess)
• 1.5 cups cherry tomatoes (halved)
• black pepper to taste
• sea salt to taste
• 1/2 tsp garlic powder (freshly ground preferred)
• 1/4 cup red onion (thinly sliced)
• 1/2 tsp oregano (dried)
• 2 tbsp extra virgin olive oil (Colavita brand recommended)
• 12 oz salmon (skin-on fillets, about 1.5 inches thick)

Step 1: Prepare the Oven and Mise en Place

• 1.5 cups cherry tomatoes
• 1/4 cup red onion
• 1/3 cup feta cheese crumbles
• 1/3 cup kalamata olives
• 2 tbsp extra virgin olive oil
• 1/2 tsp oregano
• 1/2 tsp garlic powder

Preheat your oven to 400°F.

While it heats, prepare all your ingredients: halve the cherry tomatoes, thinly slice the red onion, crumble the feta cheese if not already crumbled, and measure out the olives, olive oil, and dried seasonings.

Having everything ready before you start cooking ensures the dish comes together quickly and the flavors stay fresh.

Step 2: Build the Vegetable and Cheese Base

• 1.5 cups cherry tomatoes
• 1/4 cup red onion
• 1/3 cup kalamata olives
• 1/3 cup feta cheese crumbles
• 1 tbsp extra virgin olive oil
• 1/4 tsp oregano
• 1/4 tsp garlic powder
• sea salt to taste
• black pepper to taste

In a baking dish (roughly 9×13 inches or similar), combine the halved cherry tomatoes, sliced red onion, kalamata olives, and feta cheese crumbles.

Drizzle with 1 tablespoon of the extra virgin olive oil, then season with half of the dried oregano, half of the garlic powder, and a generous pinch of sea salt and black pepper.

Toss everything together gently so the flavors start to meld.

I like to use traditional Greek feta here for its tanginess—it creates a beautiful contrast with the sweet roasted tomatoes.

Step 3: Season and Position the Salmon

• 12 oz salmon
• 1 tbsp extra virgin olive oil
• 1/4 tsp oregano
• 1/4 tsp garlic powder
• sea salt to taste
• black pepper to taste

Pat the salmon fillets dry with paper towels—this helps them cook evenly and develop better texture.

Place the salmon skin-side down directly on top of the vegetable mixture in the baking dish.

Drizzle the remaining 1 tablespoon of extra virgin olive oil over the salmon, then season the fillets with the remaining oregano, garlic powder, sea salt, and black pepper.

I find that freshly ground garlic powder makes a real difference in the final flavor, so use it if you have it available.

Step 4: Bake Until Perfectly Cooked

Place the baking dish in the preheated 400°F oven and bake for 15-18 minutes.

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F, while the tomatoes should be slightly blistered and caramelized around the edges.

The cooking time may vary slightly depending on the exact thickness of your fillets and your oven, so start checking around the 15-minute mark to avoid overcooking.

Oven Baked Feta Salmon

Delicious Oven Baked Feta Salmon recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 2 servings

Calories 700 kcal

Ingredients

  

• 1/3 cup kalamata olives
• 1/3 cup feta cheese crumbles (I use traditional Greek feta for tanginess)
• 1.5 cups cherry tomatoes (halved)
• black pepper to taste
• sea salt to taste
• 1/2 tsp garlic powder (freshly ground preferred)
• 1/4 cup red onion (thinly sliced)
• 1/2 tsp oregano (dried)
• 2 tbsp extra virgin olive oil (Colavita brand recommended)
• 12 oz salmon (skin-on fillets, about 1.5 inches thick)

Instructions

 

• Preheat your oven to 400°F. While it heats, prepare all your ingredients: halve the cherry tomatoes, thinly slice the red onion, crumble the feta cheese if not already crumbled, and measure out the olives, olive oil, and dried seasonings. Having everything ready before you start cooking ensures the dish comes together quickly and the flavors stay fresh.
• In a baking dish (roughly 9x13 inches or similar), combine the halved cherry tomatoes, sliced red onion, kalamata olives, and feta cheese crumbles. Drizzle with 1 tablespoon of the extra virgin olive oil, then season with half of the dried oregano, half of the garlic powder, and a generous pinch of sea salt and black pepper. Toss everything together gently so the flavors start to meld. I like to use traditional Greek feta here for its tanginess—it creates a beautiful contrast with the sweet roasted tomatoes.
• Pat the salmon fillets dry with paper towels—this helps them cook evenly and develop better texture. Place the salmon skin-side down directly on top of the vegetable mixture in the baking dish. Drizzle the remaining 1 tablespoon of extra virgin olive oil over the salmon, then season the fillets with the remaining oregano, garlic powder, sea salt, and black pepper. I find that freshly ground garlic powder makes a real difference in the final flavor, so use it if you have it available.
• Place the baking dish in the preheated 400°F oven and bake for 15-18 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F, while the tomatoes should be slightly blistered and caramelized around the edges. The cooking time may vary slightly depending on the exact thickness of your fillets and your oven, so start checking around the 15-minute mark to avoid overcooking.