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Overhead shot of baked salmon fillets topped with melted feta, cherry tomatoes, and olives in a ceramic dish.

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
Cook Time 20 minutes
Total Time 35 minutes
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.