Garlic Baked Feta Salmon Pasta

Here is my favorite baked feta salmon pasta recipe, with roasted cherry tomatoes, creamy feta cheese, flaky salmon, and fresh basil all tossed together with your favorite pasta.

This dish has become our go-to weeknight dinner when I need something that feels special but doesn’t take forever to make. My kids actually ask for it by name now, which is a win in my book!

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What Kind of Salmon Should I Use?

You can choose farm-raised or wild salmon for this recipe, and both will work great. If all you have access to is frozen salmon, don’t worry – that’ll work just fine too. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat, so just check that it was handled properly by looking for any ice crystals or freezer burn. For this baked pasta dish, make sure you’re using skinless salmon since the skin won’t get crispy in this cooking method and can end up with an unpleasant texture mixed into your pasta.

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Options for Substitutions

This recipe is pretty forgiving, so feel free to make a few swaps based on what you have:

• Salmon: If salmon isn’t your thing or you’re looking for a budget-friendly option, try using cod, halibut, or even shrimp. Just adjust the baking time – shrimp will cook much faster, usually in about 10-12 minutes.
• Feta cheese: While feta gives this dish its signature tangy creaminess, you can substitute with goat cheese for a milder flavor or ricotta salata for something similar. I wouldn’t recommend skipping the cheese entirely though – it’s what makes the sauce.
• Cherry tomatoes: Grape tomatoes work just as well, or you can use regular tomatoes cut into chunks. Just keep in mind that larger tomatoes might release more liquid.
• Gemilli pasta: Any short pasta shape works great here – penne, rigatoni, fusilli, or even bow ties will catch the sauce nicely.
• Fresh basil: If you don’t have fresh basil, you can use fresh parsley or a mix of both. Dried basil won’t give you the same bright flavor, so fresh herbs are best here.

Watch Out for These Mistakes While Baking

The biggest mistake people make with this recipe is overbaking the salmon, which can turn it dry and chalky – start checking at 35 minutes since oven temperatures vary, and remember the salmon will continue cooking slightly after you remove it from the oven.

Don’t skip reserving that pasta water, as it’s your secret weapon for creating a creamy sauce that brings everything together without being too thick or clumpy.

Another common error is adding the garlic before baking, which will burn and taste bitter – always add fresh garlic after the dish comes out of the oven so it stays fragrant and adds the right punch of flavor.

Finally, make sure your cherry tomatoes are roughly the same size so they burst and soften evenly during baking, and if your feta seems too salty when you taste it raw, rinse it under cold water before adding it to the pan.

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What to Serve With Baked Feta Salmon Pasta?

This pasta is pretty filling on its own, but I love serving it with a simple side salad to balance out the richness of the feta and salmon. A basic arugula or mixed greens salad with lemon vinaigrette works perfectly since the brightness cuts through the creamy sauce. If you want something more substantial, garlic bread or a warm baguette is great for scooping up any extra sauce left in your bowl. You could also add some roasted vegetables like zucchini or asparagus on the side if you’re feeding a crowd and want to stretch the meal a bit further.

Storage Instructions

Store: Keep your leftover baked feta salmon pasta in an airtight container in the fridge for up to 3 days. The flavors actually meld together nicely overnight, so it makes a great lunch the next day. Just note that the pasta will absorb some of the sauce as it sits.

Freeze: I don’t recommend freezing this one since salmon and feta can get a bit watery and grainy when thawed. The pasta texture also suffers in the freezer, so it’s best to enjoy this fresh or within a few days from the fridge.

Reheat: Warm it up gently in the microwave for about 1-2 minutes, stirring halfway through. You can also reheat it on the stovetop over medium-low heat with a splash of olive oil or pasta water to loosen the sauce. Just be careful not to overcook the salmon or it’ll dry out.

Estimated Nutrition

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

• Calories: 2200-2400
• Protein: 120-135 g
• Fat: 120-130 g
• Carbohydrates: 160-175 g

Ingredients

For the baked salmon:

• 1/3 tsp sea salt
• 8 oz feta cheese (crumbled into bite-sized pieces)
• 1/4 cup fresh basil (roughly torn, added after baking)
• 1/3 tsp black pepper (freshly ground preferred)
• 2 garlic cloves (minced)
• 1 lb cherry tomatoes (halved)
• 1/3 cup extra virgin olive oil (I use Colavita for this)
• 1/4 tsp red pepper flakes (adjust to taste preference)
• 1 lb skinless salmon (cut into 4-6 equal portions)

For the pasta:

• 8 oz pasta (penne or rigatoni work best)

Step 1: Prepare Ingredients and Preheat Oven

• 1 lb cherry tomatoes
• 8 oz feta cheese
• 2 garlic cloves
• 1 lb skinless salmon
• 1/4 cup fresh basil

Preheat your oven to 400°F.

While it heats, prepare your mise en place: halve the cherry tomatoes, crumble the feta cheese into bite-sized pieces, mince the garlic cloves, and cut the salmon into 4-6 equal portions.

Tear the basil roughly and set aside separately—we’ll add it after baking to preserve its fresh flavor.

Having everything prepped and ready will make assembly seamless once the oven is hot.

Step 2: Assemble the Baking Pan with Salmon and Vegetables

• 1 lb skinless salmon
• 1 lb cherry tomatoes
• 8 oz feta cheese
• 1/3 cup extra virgin olive oil
• 1/3 tsp sea salt
• 1/3 tsp black pepper
• 1/4 tsp red pepper flakes

In a large baking dish or similar size (roughly 9×13 inches), arrange the salmon portions, halved tomatoes, and crumbled feta.

Drizzle with the extra virgin olive oil, then sprinkle with sea salt, black pepper, and red pepper flakes.

The oil will help create a rich sauce as everything bakes together.

I like to distribute the feta pieces evenly so each bite of salmon gets a bit of cheesy richness.

Step 3: Bake the Salmon and Tomato Mixture

Place the baking dish in the preheated 400°F oven and bake for 40-45 minutes, until the salmon is cooked through and flakes easily with a fork, and the tomatoes have softened and begun to break down.

The feta will soften and mingle with the tomato juices to form the base of your sauce.

While this bakes, move to Step 4 to cook your pasta.

Step 4: Cook the Pasta and Reserve Pasta Water

• 8 oz pasta

As the salmon bakes, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

Before draining, reserve 1/2 cup of the starchy pasta water—this will help emulsify and adjust the consistency of your final sauce.

The timing should work out so the pasta finishes right around when the salmon comes out of the oven.

Step 5: Create the Sauce and Combine with Pasta

• cooked salmon and tomato mixture from Step 3
• 2 garlic cloves
• 1/4 cup fresh basil
• cooked pasta from Step 4
• 1/2 cup reserved pasta water from Step 4

Remove the baking dish from the oven and add the minced garlic and torn basil, stirring gently.

Using a fork, break apart the softened feta and mash the cooked tomatoes to create a chunky, creamy sauce.

Flake the cooked salmon into bite-sized pieces right in the pan, being careful not to break it apart too much.

Add the cooked pasta to the baking dish and toss everything together gently.

If the sauce seems too thick, add reserved pasta water a little at a time until you reach your desired consistency.

I find starting with a quarter cup and tasting as you go gives you better control than dumping it all in at once.

Garlic Baked Feta Salmon Pasta

Delicious Garlic Baked Feta Salmon Pasta recipe with step-by-step instructions.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 4 servings

Calories 2300 kcal

Ingredients

  

For the baked salmon:

• 1/3 tsp sea salt
• 8 oz feta cheese (crumbled into bite-sized pieces)
• 1/4 cup fresh basil (roughly torn, added after baking)
• 1/3 tsp black pepper (freshly ground preferred)
• 2 garlic cloves (minced)
• 1 lb cherry tomatoes (halved)
• 1/3 cup extra virgin olive oil (I use Colavita for this)
• 1/4 tsp red pepper flakes (adjust to taste preference)
• 1 lb skinless salmon (cut into 4-6 equal portions)

For the pasta:

• 8 oz pasta (penne or rigatoni work best)

Instructions

 

• Preheat your oven to 400°F. While it heats, prepare your mise en place: halve the cherry tomatoes, crumble the feta cheese into bite-sized pieces, mince the garlic cloves, and cut the salmon into 4-6 equal portions. Tear the basil roughly and set aside separately—we'll add it after baking to preserve its fresh flavor. Having everything prepped and ready will make assembly seamless once the oven is hot.
• In a large baking dish or similar size (roughly 9x13 inches), arrange the salmon portions, halved tomatoes, and crumbled feta. Drizzle with the extra virgin olive oil, then sprinkle with sea salt, black pepper, and red pepper flakes. The oil will help create a rich sauce as everything bakes together. I like to distribute the feta pieces evenly so each bite of salmon gets a bit of cheesy richness.
• Place the baking dish in the preheated 400°F oven and bake for 40-45 minutes, until the salmon is cooked through and flakes easily with a fork, and the tomatoes have softened and begun to break down. The feta will soften and mingle with the tomato juices to form the base of your sauce. While this bakes, move to Step 4 to cook your pasta.
• As the salmon bakes, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water—this will help emulsify and adjust the consistency of your final sauce. The timing should work out so the pasta finishes right around when the salmon comes out of the oven.
• Remove the baking dish from the oven and add the minced garlic and torn basil, stirring gently. Using a fork, break apart the softened feta and mash the cooked tomatoes to create a chunky, creamy sauce. Flake the cooked salmon into bite-sized pieces right in the pan, being careful not to break it apart too much. Add the cooked pasta to the baking dish and toss everything together gently. If the sauce seems too thick, add reserved pasta water a little at a time until you reach your desired consistency. I find starting with a quarter cup and tasting as you go gives you better control than dumping it all in at once.