Mediterranean Baked Salmon Feta

Mediterranean Baked Salmon with Feta and Sun Dried Tomatoes is a go to recipe for nights when I crave something quick fresh and packed with flavor but do not want to fuss. Roasting everything together means you get juicy salmon with a delicious crust of creamy feta and savory vegetables for a meal that feels restaurant worthy yet is so easy to make.

The first time I made this it surprised my husband who is not normally a big fish eater He now even asks for seconds and enjoys scooping up every cheesy browned bit

Ingredients

• Salmon fillets: The star of the dish Look for fresh bright orange fillets with a clean smell and firm texture
• Olive oil: Essential for flavor and keeping the fish moist Go for extra virgin olive oil if you can
• Crumbled feta cheese: Provides a creamy tang Opt for block feta you crumble yourself for best texture
• Sun dried tomatoes: Bring sweet savory richness You want ones packed in oil for the best flavor always blot off excess oil when chopping
• Red onion: Lends color and sweet bite Use thin slices for quicker roasting
• Fresh spinach: Adds freshness and wilts down for great texture Use baby spinach for tender leaves
• Minced garlic: A must for Mediterranean flavor Use freshly minced garlic not jarred for best taste
• Dried oregano: Brings aromatic depth Choose Greek oregano if available
• Salt and black pepper: For seasoning and balancing the cheese and tomatoes
• Fresh oregano or parsley: Adds burst of brightness at the end Flat leaf parsley or fresh oregano both shine

Step-by-Step Instructions

Prepare the Pan:

Line your baking sheet with parchment paper This prevents sticking and makes cleanup a breeze A light brushing of olive oil underneath the fish helps the skin crisp a little if your fillets have skin

Season the Salmon:

Set the salmon fillets on the prepared sheet Drizzle both sides with olive oil and rub it in gently Sprinkle generously with salt cracked black pepper and the minced garlic Pat the seasonings in so they adhere to the fish

Layer the Toppings:

Scatter the chopped spinach evenly over and around the fish Top the salmon with thin red onion slices pressing them slightly into the fillets Dot the fish and spinach mixture with chopped sun dried tomatoes then pile on crumbled feta Try to keep most toppings centered on the fillets so they create a lovely crust and do not fall off in baking

Add Herbs:

Sprinkle the dried oregano over everything so it flavors both the vegetables and the fish The aroma will fill your kitchen as it roasts

Bake to Perfection:

Roast the pan in your preheated oven for fifteen to eighteen minutes Check the fish by gently flaking with a fork at the thickest part when it is opaque and flakes easily it is done Be sure not to overbake for juicy salmon

Garnish and Serve:

Once out of the oven shower the fish and veggies with fresh oregano or parsley Let it cool for a moment then use a wide spatula to serve each fillet along with any of the cheesy veggie topping that has tumbled around

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The feta always stands out for me because of its creamy tang I still remember the first time my daughter took a big bite and declared it tasted like pizza on salmon Every time I make it she sneaks some of the golden feta topping right off the pan

Storage Tips

Keep leftovers refrigerated in an airtight container for up to two days For best results reheat gently in a low oven or microwave just until warmed through to avoid drying out the fish While you can freeze cooked salmon some texture changes may result I find it works best to flake leftovers for salads or grain bowls

Ingredient Substitutions

If you cannot find sun dried tomatoes roasted red peppers also add fantastic flavor For the greens swap spinach with baby kale or arugula Goat cheese or soft ricotta works in place of feta for a different but still delicious finish Fresh dill can stand in for oregano if that is your preference

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Serving Suggestions

This is wonderful served over fluffy couscous quinoa or lemon rice A crisp green salad dressed with extra olive oil and lemon truly complements the rich fish Warm crusty bread mops up the melted feta and roasted juices beautifully

Mediterranean Inspiration

Baked fish with tomatoes feta and herbs is classic across the coastal Mediterranean regions Drawing from Greek and Italian vibes this recipe brings together staple pantry ingredients for a dish that tastes like a sunlit seaside meal at home

Recipe FAQs

→ What type of salmon works best for this dish?

Center-cut, skinless salmon fillets are ideal, as they cook evenly and stay moist when baked.

→ Can I substitute another leafy green for spinach?

Yes, you can use kale or arugula if spinach isn’t available. Be sure to chop the greens for even layering.

→ How do I know when salmon is fully cooked?

Salmon is ready when it flakes easily with a fork and is just opaque in the center, after about 15–18 minutes in a 400°F oven.

→ What’s a good garnish for added freshness?

Fresh oregano or parsley adds a bright, herbal finish that complements the savory flavors.

→ Can I prepare this dish ahead of time?

You can prepare the toppings and assemble the dish in advance, but bake just before serving for best texture.