Introduction
I’ll be honest — salmon used to intimidate me a little. I always worried about overcooking it or making it taste too “fishy.” But once I started baking salmon in the oven, everything changed. It became one of those easy dinner recipes I make on repeat, especially when I want something healthy that still feels comforting and restaurant-worthy.
This baked salmon with feta and sun-dried tomatoes is one of my absolute favorites. The creamy, tangy feta melts slightly into the warm salmon, while the sun-dried tomatoes add a rich, slightly sweet flavor that pairs perfectly with the flaky fish. I usually make this on busy weeknights because it looks impressive but takes very little effort.
Honestly, this recipe feels fancy enough for guests but simple enough for a Tuesday night dinner.
Why You’ll Love This Recipe
- Easy to make in under 40 minutes
- Packed with protein and healthy fats
- Naturally low carb and gluten-free
- Perfect for meal prep
- Loaded with Mediterranean-inspired flavors
- Great for weeknight dinners or special occasions
Ingredients
For the Salmon
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Juice of 1/2 lemon
For the Topping
- 1 cup baby spinach
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Step-by-Step Method
Step 1: Prepare the Oven
Preheat your oven to 400°F (200°C). Line a baking dish or sheet pan with parchment paper for easy cleanup.
I usually use parchment because the feta and tomato juices caramelize a bit while baking, and cleanup becomes so much easier.
Step 2: Season the Salmon
Pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet.
Drizzle with olive oil and lemon juice, then season with salt, pepper, garlic powder, oregano, and paprika.
Let the salmon sit for about 5 minutes while you prepare the topping.
Step 3: Make the Topping
In a skillet over medium heat, add olive oil and sauté the onions for 2–3 minutes until softened.
Add garlic and cook for another 30 seconds. Stir in spinach and cook until wilted.
Remove from heat and mix in the sun-dried tomatoes and cherry tomatoes.
Step 4: Assemble
Spoon the spinach and tomato mixture evenly over each salmon fillet.
Top generously with crumbled feta cheese.
Honestly, don’t be shy with the feta — it adds so much creamy, salty flavor.
Step 5: Bake
Bake for 15–18 minutes, depending on the thickness of your salmon.
The salmon should flake easily with a fork and reach an internal temperature of 145°F.
If you like a slightly golden top, broil for the last 1–2 minutes.
Cooking Tips
Don’t Overcook the Salmon
This is probably the biggest secret to good salmon. I usually pull it out right when it starts flaking because it keeps cooking slightly after leaving the oven.
Use Quality Feta
Block feta crumbled at home tastes much creamier and fresher than pre-crumbled feta.
Sun-Dried Tomatoes Matter
Oil-packed sun-dried tomatoes give the best flavor and texture in this recipe.
Add Fresh Herbs
Fresh basil or parsley sprinkled on top before serving adds a bright, fresh finish.
Serving Suggestions
This baked salmon pairs beautifully with:
- Garlic roasted potatoes
- Lemon rice
- Quinoa
- Steamed asparagus
- Mediterranean salad
- Roasted broccoli
- Cauliflower rice for a low-carb option
I usually serve it with rice and a quick cucumber salad when I want an easy but balanced dinner.
Nutrition Information (Approximate Per Serving)
- Calories: 420
- Protein: 35g
- Fat: 28g
- Carbohydrates: 6g
- Fiber: 2g
- Sugar: 3g
- Sodium: 520mg
Nutrition values may vary depending on ingredients used.
Storage and Reheating
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Reheating
Reheat gently in the oven at 300°F for about 10 minutes or microwave in short intervals.
I honestly think salmon tastes best reheated slowly so it stays moist.
Conclusion
This baked salmon with feta and sun-dried tomatoes is one of those recipes that checks every box — easy, healthy, flavorful, and satisfying. The Mediterranean flavors work so well together, and the oven does most of the work for you.
Whether you’re cooking for your family, meal prepping for the week, or trying to eat healthier without sacrificing flavor, this salmon recipe is definitely worth keeping in your dinner rotation.
Once you try it, you’ll probably end up making it as often as I do.
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Frequently Asked Questions
1. Can I use frozen salmon?
Yes, absolutely. Just thaw it completely and pat it dry before seasoning and baking.
2. What can I substitute for feta cheese?
Goat cheese works really well if you want a creamier texture. Parmesan is also a tasty option.
3. How do I know when salmon is done cooking?
The salmon should flake easily with a fork and appear opaque in the center. An internal temperature of 145°F is ideal.
4. Can I make this recipe dairy-free?
Yes. Simply leave out the feta or use a dairy-free feta alternative.
5. Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and works great for a keto or low-carb lifestyle.
