Easy Mediterranean Baked Salmon with Feta and Tomatoes

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Mediterranean Salmon with Feta and Tomatoes is a one-dish dinner where salmon fillets bake with cherry tomatoes, crumbled feta, and a drizzle of olive oil until the fish is flaky and the tomatoes turn soft and juicy.

The fish comes out moist and mild, and the feta adds a salty bite that plays well against the sweet tomatoes. A few olives and a squeeze of lemon at the end brighten the whole dish.

I make this on weeknights because it needs one dish and about 35 minutes from start to finish. There’s no flipping and no watching a pan, just a timer.

One thing to watch: if your fillets are thinner than 1 inch / 2.5 cm, check them a few minutes early. Overbaked salmon turns dry and chalky, so I pull mine at 145 F / 63 C, when the flesh turns opaque and flakes easily with a fork.

Why You’ll Love This Recipe

• Ready in about 35 minutes, start to finish
• One dish, so cleanup is quick
• Feta and olives add salty flavor without extra steps
• Works with fresh or thawed frozen salmon fillets

Ingredient Notes

• salmon fillets: Look for fillets about 1 inch / 2.5 cm thick so they cook evenly. Skin-on or skinless both work here.
• cherry tomatoes: Grape tomatoes work as a substitute if you can’t find cherry tomatoes.
• feta cheese: Buy a block and cut it yourself for firmer cubes that don’t turn mushy in the oven.
• kalamata olives: Green olives work too, though kalamata olives add a deeper, saltier flavor.
• red onion: Yellow onion works if that’s what you have, though red onion adds a milder bite.
• olive oil: Use extra virgin olive oil for the best flavor, since it isn’t cooked long enough to lose its taste.
• lemon: Add the lemon juice after baking, not before, so the dish stays fresh instead of bitter.
• dried oregano: Dried oregano is traditional here. Fresh oregano works too, use about 1 tablespoon chopped.

Easy Mediterranean Baked Salmon with Feta and Tomatoes

Salmon fillets bake in one dish with cherry tomatoes, feta, olives, and lemon for a simple Mediterranean-style dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 184

Ingredients Method Notes

Ingredients

  

• 4 salmon fillets (about 150 g / 5 oz each); skin on or off
• 300 g cherry tomatoes / 2 cups; halved
• 100 g feta cheese / 3.5 oz; cut into cubes
• 60 g kalamata olives / 1/2 cup; pitted, halved
• 1/2 red onion thinly sliced
• 3 cloves garlic thinly sliced
• 2 tbsp olive oil extra virgin
• 1 lemon half sliced, half juiced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley chopped, for serving

Method

 

Assemble and Bake

1. Heat the oven to 400 F / 200 C. Lightly oil a 23 x 33 cm / 9 x 13-inch baking dish.
2. Scatter the halved cherry tomatoes, sliced red onion, and garlic in the dish. Drizzle with 1 tablespoon of the olive oil and toss to coat.
3. Season the salmon fillets with salt, pepper, and oregano. Place them among the tomatoes, skin-side down if using skin-on fillets.
4. Drizzle the remaining olive oil over the salmon and vegetables. Scatter the olives and feta cubes around the fillets.
5. Bake for 15 to 18 minutes, until the salmon turns opaque and flakes easily with a fork, and reaches 145 F / 63 C in the thickest part.
6. Remove the dish from the oven. Lay the lemon slices on top and let everything rest for 5 minutes so the juices settle.
7. Squeeze the reserved lemon half over the dish. Sprinkle with chopped parsley and serve warm, spooning the tomato and feta juices over each fillet.

Notes

• Use a rimmed baking dish so the olive oil and tomato juices don't spill in the oven.
• Buy a block of feta and cube it yourself, it holds its shape better than pre-crumbled feta.
• Check thinner fillets a few minutes early, they cook faster than thick ones.
• Pit the olives yourself if you buy them whole, pitted olives can taste flat.

Tips for Success

• Pat the salmon dry before seasoning so the surface browns instead of steaming.
• Cut the tomatoes in half so they release juice and soften faster in the oven.
• Use a rimmed baking dish, not a flat sheet pan, so the juices stay in and don’t spill.
• Check the fish at 15 minutes if your fillets are thin, since they cook faster than thick ones.
• Squeeze the lemon over the dish after baking, not before, so the flavor stays fresh.

Variations

• Swap feta for goat cheese for a creamier, tangier topping that melts a little more.
• Add sliced zucchini or bell peppers to the dish for extra vegetables and color.
• Use cod or halibut instead of salmon if you prefer a milder, leaner fish.

Storage and Reheating

Store leftover salmon in an airtight container in the fridge for 2 to 3 days. The tomatoes and feta keep fine, but the fish tastes best within that window since cooked fish gets stronger in flavor the longer it sits.

To reheat, place the salmon and vegetables in an oven-safe dish, cover with foil, and warm at 275 F / 135 C for 8 to 10 minutes, just until heated through. A microwave works too, in 30-second bursts at half power, but the oven keeps the fish from turning rubbery.

I don’t recommend freezing this dish. The tomatoes turn watery and the feta gets grainy once thawed, so it’s better to make a fresh batch.

Serving Suggestions

I like to serve this baked salmon with warm pita or a scoop of orzo to soak up the tomato and olive oil juices left in the dish. A side of cucumber salad or a simple green salad adds crunch.

For a low-carb meal, spoon the salmon and vegetables over cauliflower rice or steamed greens. A glass of chilled white wine goes well with the lemon and feta here.

Leftovers make a good lunch straight from the fridge, or flaked over a salad with extra lemon juice.

FAQ

Why did my baked salmon turn out dry?

Baked salmon turns dry when it’s left in the oven past 145 F / 63 C, especially with thin fillets. Check at 15 minutes and pull the dish as soon as the fish flakes easily with a fork. A thicker fillet, closer to 1.5 inch / 4 cm, stays moister than a thin end cut.

Can I use frozen salmon instead of fresh for this Mediterranean salmon recipe?

You can use frozen salmon for this recipe if you thaw it fully in the fridge first and pat it dry. Wet fillets release extra water in the dish and can make the tomatoes soupy instead of soft. Thawing overnight works best and keeps the fish cooking evenly.

Can I make this Mediterranean salmon with feta and tomatoes ahead of time?

You can prep the tomatoes, onion, and garlic up to a day ahead and keep them covered in the fridge. Add the salmon and bake fresh, since the fish tastes best right out of the oven. Leftovers reheat fine in a covered dish at 275 F / 135 C for about 10 minutes.

What can I serve with Mediterranean baked salmon and feta for a full meal?

Mediterranean baked salmon with feta and tomatoes goes well with warm pita, orzo, or a green salad. Rice or crusty bread also works well to soak up the tomato and olive oil juices left in the dish. I usually add a cucumber salad on the side for crunch.

Is Mediterranean salmon with feta and tomatoes gluten-free?

Yes, this Mediterranean salmon with feta and tomatoes is gluten-free as written, since nothing in the ingredient list contains wheat. Just check your feta and olive brands if you’re cooking for someone with celiac disease, since some processed versions add fillers. Serve it over rice or a gluten-free grain to keep the whole plate gluten-free.

What makes this salmon dish ‘Mediterranean’ style?

The Mediterranean flavor here comes from the olive oil, feta, tomatoes, and kalamata olives, ingredients common in Greek and southern Italian cooking. Together they add salt and brightness without a heavy sauce. It’s a simple, home-style dish inspired by Mediterranean flavors, not one specific traditional recipe.

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• Greek Gemista: Oven-Baked Stuffed Tomatoes and Peppers recipe
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