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.