Baked Salmon with Feta & Sun-Dried Tomatoes

Baked Salmon with Feta & Sun-Dried Tomatoes

There are recipes I make because I need to get dinner on the table, and then there are recipes I make because I genuinely look forward to eating them. This Baked Salmon with Feta & Sun-Dried Tomatoes is definitely in the second category.

I first made this after a friend mentioned how good salmon can be with salty feta and tangy sun-dried tomatoes. I had some salmon in the fridge that weekend, so I decided to give the combination a try. I honestly didn’t expect it to become such a favorite.

The first time I served it to my family, everyone was quiet for those first few bites—the good kind of quiet when everyone is actually enjoying their food. The salmon was tender and buttery, the feta became slightly golden around the edges, and the sun-dried tomatoes added little bursts of sweet, tangy flavor.

Now, this is one of those recipes I turn to when I want something that feels a little special without spending my entire evening in the kitchen.

And on a stressful day? Even better. There’s something comforting about putting everything into one baking dish, sliding it into the oven, and letting dinner take care of itself for a while.

Why You’ll Love This Baked Salmon

This recipe is simple, but the flavors taste like you put in much more effort than you actually did.

The salmon stays wonderfully moist as it bakes, while the feta adds a creamy, salty bite. Sun-dried tomatoes bring sweetness and acidity, and a little garlic, lemon, and herbs tie everything together.

It’s perfect for a quick weeknight dinner but pretty enough to serve when friends or family come over.

Ingredients
4 salmon fillets, about 6 ounces each
½ cup crumbled feta cheese
½ cup sun-dried tomatoes, drained and chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving
How to Make Baked Salmon with Feta & Sun-Dried Tomatoes
1. Get the oven ready

Preheat your oven to 400°F (200°C).

Lightly grease a baking dish or line it with parchment paper for easier cleanup.

This is one of those recipes where I like to get everything ready before I start because the actual preparation is so quick.

2. Prepare the salmon

Pat the salmon fillets dry with paper towels. Place them skin-side down in the prepared baking dish.

Drizzle the olive oil and lemon juice over the salmon.

Then sprinkle with the garlic, oregano, paprika, salt, and black pepper.

Don’t worry about making the seasoning look perfect. Once everything starts baking together, those flavors mingle beautifully.

3. Add the feta and sun-dried tomatoes

Scatter the chopped sun-dried tomatoes over the salmon.

Then generously sprinkle the feta cheese on top.

This is the part that makes the dish look so pretty before it even goes into the oven. The bright red tomatoes against the salmon and little pieces of white feta almost make it feel like something you’d order at a restaurant.

4. Bake

Place the baking dish in the oven and bake for approximately 12–18 minutes, depending on the thickness of your salmon fillets.

The salmon should be opaque and should flake easily with a fork.

For the best results, avoid overcooking it. Salmon can go from perfectly tender to dry surprisingly quickly.

For food safety, cook salmon to an internal temperature of 145°F (63°C).

5. Finish and serve

Once the salmon comes out of the oven, sprinkle fresh parsley over the top.

I also like to squeeze a little extra lemon juice over each fillet just before serving. That final bit of acidity really brightens everything up.

Then serve it while it’s hot and the feta is still warm.

My Tips for Perfect Baked Salmon

Choose salmon fillets that are similar in thickness. They’ll cook more evenly.

Don’t drown the salmon in oil. The salmon itself has plenty of natural richness, so a little olive oil is all you need.

Watch the cooking time. Thicker fillets may need a few extra minutes, while thinner pieces can cook very quickly.

Use good-quality sun-dried tomatoes. If they’re packed in oil, drain them well before chopping.

Add lemon at the end, too. A little fresh lemon juice after baking makes the flavors pop.

What to Serve with Baked Salmon

There are so many options here.

For an easy weeknight dinner, I usually serve this salmon with:

Roasted baby potatoes
Steamed broccoli
Rice or quinoa
A simple green salad
Roasted asparagus
Garlic bread

One of my favorite combinations is fluffy rice with the salmon because the rice soaks up all those delicious juices from the bottom of the baking dish.

If I’m making it on a relaxed weekend, I’ll add a big Mediterranean-style salad with cucumber, tomatoes, olives, and a little extra feta.

Can I Use Frozen Salmon?

Yes. If possible, thaw the salmon completely in the refrigerator before cooking and pat it dry before seasoning.

Removing excess moisture helps the seasonings and toppings stay where you want them and helps the salmon bake rather than steam.

Can I Make This Ahead?

You can prepare the toppings and seasoning mixture ahead of time, but I recommend waiting to bake the salmon until you’re ready to eat.

Since salmon cooks relatively quickly, it’s easy enough to assemble the dish just before putting it in the oven.

Leftovers can be refrigerated in an airtight container and enjoyed within 3–4 days.

A Few Easy Variations

Add spinach: Scatter a handful of fresh baby spinach around the salmon before baking.

Make it spicy: Add a pinch of red pepper flakes or drizzle a little chili oil over the finished dish.

Add Mediterranean flavor: Throw in a few sliced Kalamata olives.

Try fresh herbs: Dill or basil would both be delicious here.

Make it creamy: Add a few spoonfuls of Greek yogurt mixed with lemon and garlic on the side for serving.

A Simple Dinner That Feels Special

I think that’s what keeps bringing me back to this recipe.

It’s easy enough for a Wednesday night, but when you pull the baking dish out of the oven with the feta slightly golden and the sun-dried tomatoes nestled over the salmon, it looks like you made a much bigger effort.

The weekend I first made it, I remember sitting around the table with my family and thinking, I really need to remember this one.

Everyone loved it.

Since then, I’ve made it on busy evenings, relaxed weekends, and even on days when I’ve had absolutely no energy to think about dinner. It always seems to hit the spot.

If you love salmon and enjoy those salty, tangy Mediterranean flavors, I think you’ll love this one too. It’s fresh, comforting, flavorful, and wonderfully uncomplicated—the kind of recipe that’s easy to make and even easier to remember.

Nutrition Information

Approximate values per serving, based on 4 servings. Nutrition will vary depending on the size of the salmon fillets and the specific brands of feta and sun-dried tomatoes used.

Nutrient Approx. Amount per Serving
Calories 435 kcal
Protein 43 g
Total Fat 26 g
Saturated Fat 7 g
Carbohydrates 8 g
Fiber 2 g
Sugars 4 g
Sodium 690 mg
Calcium 175 mg
Iron 2 mg
Recipe at a Glance

Prep Time: 10 minutes
Cook Time: 12–18 minutes
Total Time: About 30 minutes
Servings: 4
Course: Dinner
Cuisine: Mediterranean-inspired
Cooking Method: Oven-baked