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Baked Feta salmon after it's cooked in the oven
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5 from 345 votes

Baked Feta Salmon

Ready to serve in 20 minutes, this simple baked feta salmon is a perfect weeknight meal. Fresh, vibrant and low carb.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 serving
Calories 536kcal
Author Yumna Jawad


  • 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