Baked Feta Salmon

5 from 345 votes

Ready to serve in 20 minutes, this simple baked feta salmon is a perfect weeknight meal. Fresh, vibrant and low carb.

This post may contain affiliate links. Please read our disclosure policy.

This easy one dish meal is inspired by the viral TikTok Baked Feta Pasta, which I’m sure you have all tried by now! Lower in carbs, this baked feta salmon is full of wonderfully fresh and healthy ingredients, and is so simple and easy to make.

Baked Feta salmon after it's cooked in the oven
Want to save this recipe?
Just type your email below and I’ll send it to you. And as a bonus you’ll get delicious new recipes from me!

Baked feta salmon tutorial

Ingredients & substitutions

  • Salmon: I like to use MOWI Essential Fresh Atlantic Salmon. It has a wonderful flavor as well as being sustainable. Salmon is a great source of healthy omega-3s and is high in protein.
  • Vegetables: Cherry tomatoes, green pepper, red onion, garlic, kalamata olives.
  • Feta cheese: This Greek cheese adds a great creamy texture and rich flavor. Goats cheese will also work well.
  • Seasonings: Salt, oregano, red pepper flakes and fresh basil.
  • Oil: I like to use extra virgin olive oil for this dish for a richer flavor. You can use regular olive oil if that’s what you have.
Ingredients to make the recipe

How to make baked feta salmon

  1. Place the veggies and feta cheese into an oven proof dish.
  2. Add some of the seasonings and oil, and toss to combine.
  3. Place the salmon in the middle of the dish with the rest of the seasonings and bake!
3 image collage to show how to make the recipe

Tips for making the recipe well

  1. Quarter the cherry tomatoes, rather than leaving them whole. This dish requires a lot less cooking time than the original baked feta pasta, so this will allow them to cook through and be soft.
  2. Double the recipe. This is the perfect meal for one, but turn this into a family meal by adding additional salmon fillets and vegetables and using a bigger baking dish.
  3. Allow your salmon to reach room temperature before baking it. It helps to take it out of the fridge 15 to 30 minutes before baking. This will help it to cook evenly through.
  4. Do the fork check on the salmon. When it’s done cooking, the salmon should be juicy and should flake easily with a fork when pressed on top. If it is over cooked, it will look dry or crumble when you cut into it.

Frequently asked questions

What do you serve it with?

This salmon recipe is a great balanced meal with lots of veggies, protein and good fats. If you like, you can serve it up with a separate veggie or potato side. It’s great with some sautéed asparagus or green beans.

Can you make it ahead of time?

Baked feta salmon is best served as soon as it’s made. If you do have leftovers, they will keep well in the fridge for up to 4 days. You can reheat it, covered with foil, in the oven at 275°F for around 15 minutes until warmed through.

Can you use frozen salmon?

For the best flavor and texture, it’s best to use fresh salmon for this recipe. If you use frozen, be sure to thaw it fully before baking it and pat it dry with kitchen towel to remove any moisture.

Fork on top of salmon flaking it off to show the texture

This baked feta salmon is such an effortless weeknight meal. Full of fresh and healthy ingredients, it wonderfully flavorful and so simple to make!

More salmon recipes:

If you’ve tried this healthy-ish feel good Baked Feta Salmon recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

order MY book

The Feel Good Foodie Cookbook is now available everywhere books are sold!

Baked Feta Salmon

Ready to serve in 20 minutes, this simple baked feta salmon is a perfect weeknight meal. Fresh, vibrant and low carb.
5 from 345 votes
Servings 1 serving
Calories 536
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!


  • 6 ounces MOWI Essential Fresh Atlantic Salmon
  • 1 cup cherry tomatoes quartered
  • ¼ cup chopped green pepper
  • ¼ cup chopped red onion
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons pitted kalamata olives
  • 1 garlic clove pressed
  • ¼ teaspoon salt divided
  • ¼ teaspoon oregano divided
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon crushed red pepper
  • Fresh basil for garnish


  • Preheat oven to 400°F. Pat the salmon dry.
  • In an oven safe dish, place the cherry tomatoes, green peppers, red onions, feta cheese, kalamata olives, garlic, half the salt and half the oregano oregano. Pour the olive oil on top, and toss until well combined.
  • Place the salmon in the middle of the baking dish surrounded by all the vegetables. Add the remaining oregano and crushed red pepper on top of the salmon. Drizzle more olive oil if desired.
  • Bake in the preheated oven for 15 minutes, until the tomatoes soften and the salmon is cooked through.
  • Add fresh basil leaves and serve with a side of your choice, if desired


Storage: Leftovers will keep well covered in the fridge for up to 4 days and can be reheated in the oven.


Calories: 536kcal, Carbohydrates: 15g, Protein: 41g, Fat: 35g, Saturated Fat: 9g, Cholesterol: 124mg, Sodium: 1313mg, Potassium: 1338mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1299IU, Vitamin C: 68mg, Calcium: 241mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Main Course
5 from 345 votes (317 ratings without comment)

Rate and comment

Recipe Rating


  1. Nayla says:

    This recipe is really good!

  2. Stacey says:

    This was amazingly delicious and so easy! I served it on top of pearled couscous, but it would also be great with pasta or just on its own. Definitely going in my meal plan rotation! Thank you, Yumna!!

    1. Yumna J. says:

      You’re so welcome, Stacey! Thank you for making it!

  3. Romanita says:

    Omg ! This salmon was so moist and delicious. Yum

    1. Yumna J. says:

      Thank you so much, Romanita!

  4. Ree says:

    Delicious! I did make some substitutions and used what I had on hand. I also didn’t measure anything. Of course you can do that with a recipe like this.
    I used a whole, small green pepper; fresh oregano instead of dried, half a sweet onion, diced tomato’s from my garden, and two large cloves of garlic. Next time I might add a few capers for a little pop of flavor. This recipe is a keeper!

    1. Yumna J. says:

      Love the idea of adding capers!!

  5. Kathrine says:

    We loved it! Husband wants more olives. So easy.

    1. Yumna J. says:

      So happy to hear that everyone enjoyed it!

  6. Samantha says:

    Best recipe ever!!!! So delicious and fresh, we’ve already made it twice this week! I doubled up on the veggies and added more red pepper but it is overall so easy and yummy!!

  7. Trish Cocksedge says:

    Recipe is excellent however NEVER NEVER use Atlantic – aka farmed salmon!!!!!! The fish farms are killing our wild salmon and everyone needs to recognize that and only use wild salmon in all recipes. Thanks for your attention to this.

  8. Michelle Ganon says:

    We enjoyed this dish so much we tried it on Thursday, changed our planned menu to serve to company on Saturday, then served again to friends the following Friday. Sent to our kids who also loved it. It’s a new staple — easy, nutritious, delicious. Thank you!

    1. Yumna J. says:

      Wow!! I feel so honored! Thank you for making it, Michelle!

  9. Randi Sugarman says:

    So good as is. But, next time I’ll add marinated artichokes. Should be a great addition.

    1. Yumna J. says:

      Oh, I love that idea! So glad you like it, Randi!

  10. Mia says:

    Hi 👋 I am trying some new foods and I was a little skeptical, but this is really good! Even for someone who are not big on salmon. I will make this again for sure!
    Thanks from Denmark 😁
    (It’s even worth having to translate to metrics 😅)

    1. Yumna J. says:

      Aw, thank you so much, Mia!

  11. Arel says:

    I suppose it’s very gauche, but we lacked fresh salmon, although we did have some nice feta cheese, fresh basil from our pot garden, and olives, etc., and I had a yen for salmon and feta. So I used canned salmon. We also didn’t have enough fresh tomatoes for the 2 of us, so I used canned diced tomatoes. We also used yellow onions, and the green peppers were from our pot garden, so they were more or less fresh but had been waiting to get used (the pot fell off its shelf, effectively sheering off the branches with immature peppers). Even with the major substitution of canned salmon, the recipe was tasty. And it was easy. Because we are seniors with small appetites, doubling the recipe to use the whole can of salmon resulted in 2 meals for 2 people (4 servings). We ate it with half pieces of garlic bread, even though there was some garlic in the recipe.

    1. Yumna Jawad says:

      I’m so glad you were able to make it work – I have never tried this recipe that way before! Yum!!

  12. Lauren says:

    This dish was absolutely amazing. I haven’t cooked salmon in years, but when I accidentally received beautiful salmon fillets and feta with my delivery order, I searched for some way to use both and found this recipe. I doubled the vegetable-feta mix because we had 4 pieces of salmon, substituted orange bell pepper instead of green, and eliminated the garlic (allergic), but otherwise made it exactly as written.

    The thick cuts of fish we received needed more than 15 minutes cooking time, which allowed the vegetables to fully simmer. The fish was moist from the vegetables and looked beautiful with the vegetables on top. I made the dish a second time tonight, for my son who just returned from college, and he was so impressed that he actually took a photo of it!

    So easy to make, so delicious and flavorful, and a great way to ensure moist cooking of the fish–I highly recommend it. And the large scoop of leftover vegetable-feta mix are going in my husband’s omelet tomorrow…

    1. Yumna Jawad says:

      Thank you so much! Glad you came across this recipe and are loving it.

  13. Cari says:

    Super clean, fresh, flavorful & easy! I used salmon & haddock b/c my hubby doesn’t like salmon. I think any other thicker, white fish could work well with this too — cod, sea bass. So glad to have stumbled onto your site! Looking forward to trying some of your other recipes.

    1. Yumna Jawad says:

      Thank you so much! This recipe is definitely versatile in that way. Can’t wait for you to try the other recipes too!

  14. KarenC says:

    This is my first time cooking salmon. I trust Yumna, so I decided to go for it since I had all these ingredients on hand.
    I doubled the recipe because I had 12 ounces of salmon. Even without the garlic and crushed red pepper, this recipe is a keeper!!
    It turned out perfectly and I had to stop myself before I ate the entire six servings🥰🥳👏

    1. Yumna Jawad says:

      I’m so glad you decided to give it a go and that it turned out well! Yay!!

  15. Aislynn Hobbs says:

    Delicious!! I omitted the olives since I’m not a fan and the flavor was still delicious! Husband needed a side so served his with brown rice, but I ate it as is and was fully satisfied. Love easy, healthy recipes!

    1. Yumna Jawad says:

      Thank you! This recipe is super customizable in that way. I love that!

  16. Dawn A Mooring says:

    One of the best salmon recipes I’ve ever had! Will definitely make again!

    1. Yumna Jawad says:

      That’s such an amazing compliment! Thank you!!

  17. Danielle says:

    Delicious! Such an easy dinner to make that is healthy and quick! Thanks!

    1. Yumna Jawad says:

      That’s amazing! Thank you!!

  18. Kaitlin says:

    Super tasty! Fish was cooked perfectly and loved all the veggies with the melty, salty feta. So so good!

    1. Yumna Jawad says:

      I’m so glad to hear that! Thank you!!

  19. Noelle says:

    Such a great and easy recipe!!!!! Highly recommend!

    1. Yumna J. says:

      Yay! Thank you so much!

  20. Tessa says:

    This dish checked all my boxes – made in one dish, had lots of veggies, used up a lot of staples in my fridge! And so flavorful of course! I served it over couscous and it was perful. I will definitely be making this again 🙂

    1. Yumna J. says:

      Exactly what I love about this meal too! That sounds delicious! Yay!!

  21. Andrea says:

    It was really good! Thanks for the inspiration. Made it into a bowl with leftover rice, chopped cucumbers and hummus. I like an extra layer of freshness, so I added lemon juice and chopped parsley to finish the dish. So delicious!

    1. Yumna J. says:

      You’re so welcome! That sounds like such a great way to enjoy it!!

  22. Jane says:

    Beautiful easy recipe, I made a few changes as I cannot eat onion or garlic, and replaced that with oils. My kids who normally don’t like salmon loved this dish.

    1. Yumna J. says:

      This dish is so personalizable in that way! It’s great that the kids enjoyed it too!

  23. KAROLINA says:

    Absolutely delicious 🤤 so simple yet so full of flavour. Huge hit with the hubby too.

    1. Yumna J. says:

      So glad you both enjoyed it!

  24. Remmy says:

    I love this recipe. So easy and tasty 😍♥️👌

    1. Yumna J. says:

      Thank you!

  25. Audrey Goodnight says:

    Forgot the olives and didn’t miss them until I came back to say thank you for a delicious recipe; seriously so good! Can’t wait to try it again with the olives.

  26. Tracy says:

    Delicious. The flavours were amazing! I added more garlic and gave the veggies a bit of a head start so they were more caramelized. I am adding this to my regular weekday night rotation! Thanks for a quick, healthy and delicious recipe!

    1. Yumna J. says:

      That’s a great idea! You’re so welcome!

  27. Marilyn says:

    I tripled the veggies/olives/feta and threw in some chopped artichoke hearts I had in the fridge, and used 4 salmon filets. I served with some baked brown rice pilaf and a green salad. Delicious!

    1. Yumna J. says:

      Love the sound of that! Yay!!

  28. sara says:

    I had to compromise a bit because I did not have olives but the result was still very tasty.
    Thanks Yumna 🙂

    1. Yumna J. says:

      I’m still glad you enjoyed it! You’re so welcome!

  29. becky says:

    turned out really well

    1. Yumna J. says:

      Thank you so much!