Baked Salmon with Feta & Sun-Dried Tomatoes

There are nights when I want dinner to feel a little special without spending an hour in the kitchen.

That’s exactly when I make this Baked Salmon with Feta & Sun-Dried Tomatoes.

Tender salmon fillets are seasoned simply, then baked with salty feta, sweet-tangy sun-dried tomatoes, garlic, lemon, and fresh herbs.

As everything cooks together, the feta becomes warm and creamy around the edges, the sun-dried tomatoes release their rich flavor, and the salmon stays beautifully moist.

I first made this on a busy weekend when I had salmon in the refrigerator and a jar of sun-dried tomatoes sitting in the pantry.

I wanted something Mediterranean-inspired, but I didn’t want a complicated recipe.

I crumbled some feta over the salmon, scattered the tomatoes around it, added garlic and lemon, and put everything in the oven.

A few minutes later, the whole kitchen smelled incredible.

When I brought the dish to the table, everyone immediately commented on how colorful it looked.

Then came the first bite.

The salmon was tender and flaky, the feta was salty and creamy, and the sun-dried tomatoes added little bursts of intense sweetness.

It was one of those dinners where everyone gets quiet for a moment because they’re too busy eating.

Now I make this whenever I want something quick, healthy, and impressive without much effort.

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: About 30 minutes
Servings: 4

Why You’ll Love This Baked Salmon

• Ready in about 30 minutes
• Tender, flaky salmon
• Salty feta and sweet sun-dried tomatoes
• Bright lemon and garlic flavor
• Naturally low-carb
• High in protein
• Easy one-pan dinner
• Perfect for weeknights
• Elegant enough for guests

Ingredients

• 4 salmon fillets, about 6 oz each
• ½ cup crumbled feta cheese
• ½ cup sun-dried tomatoes, drained and chopped
• 3 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Optional Additions

• Baby spinach
• Kalamata olives
• Red pepper flakes
• Cherry tomatoes
• Fresh basil
• Artichoke hearts

How to Make Baked Salmon with Feta & Sun-Dried Tomatoes

Step 1: Preheat the Oven

Preheat your oven to 200°C (400°F).

Lightly grease a baking dish or line a sheet pan with parchment paper.

Step 2: Prepare the Salmon

Pat the salmon fillets dry with paper towels.

Place them skin-side down in the baking dish.

Drizzle with olive oil.

Season with salt, black pepper, oregano, and smoked paprika.

Rub the seasoning gently over the surface.

Step 3: Add the Garlic and Lemon

Sprinkle the minced garlic over the salmon.

Drizzle the lemon juice over the top.

Add the lemon zest for extra brightness.

Step 4: Add Feta and Sun-Dried Tomatoes

Scatter the chopped sun-dried tomatoes over and around the salmon.

Sprinkle the crumbled feta evenly over the fillets.

Don’t worry if some feta falls into the baking dish—it becomes deliciously golden around the edges.

Step 5: Bake

Place the salmon in the preheated oven.

Bake for approximately 15–20 minutes, depending on the thickness of the fillets.

The salmon should flake easily with a fork.

For the most accurate result, use a food thermometer and cook salmon to your preferred safe internal temperature.

Step 6: Garnish

Remove the salmon from the oven.

Sprinkle with fresh parsley.

Add another squeeze of lemon juice.

For extra heat, sprinkle with red pepper flakes.

Serve immediately.

My Best Tips

Don’t Overcook the Salmon

Salmon continues cooking slightly after it comes out of the oven.

Start checking it early, especially if your fillets are thinner.

Pat the Salmon Dry

Removing excess moisture helps the seasoning stick and encourages better browning.

Use Good Feta

A good-quality feta adds a wonderful salty, tangy flavor.

Drain the Sun-Dried Tomatoes

If they’re packed in oil, drain them first.

You can reserve a little of the oil for drizzling over the finished dish.

Can I Use Frozen Salmon?

Yes.

Thaw it completely in the refrigerator before cooking.

Pat it very dry before seasoning.

Can I Use Salmon With the Skin On?

Absolutely.

Place the salmon skin-side down.

The skin helps protect the fish during baking and can become deliciously crisp.

Can I Use Crumbled Feta?

Yes.

Pre-crumbled feta is convenient, while a block of feta often has a creamier texture and stronger flavor.

Can I Use Sun-Dried Tomatoes Packed in Oil?

Yes.

Drain them well and chop them into smaller pieces.

You can use some of the reserved oil in place of the olive oil for extra flavor.

Can I Add Spinach?

Definitely.

Place a few handfuls of fresh baby spinach underneath and around the salmon.

It will wilt as the salmon bakes.

Can I Add Olives?

Absolutely.

Kalamata olives are especially delicious with feta and sun-dried tomatoes.

Can I Add Cream?

Yes.

For a richer version, add a few tablespoons of heavy cream around the salmon before baking.

The juices, feta, garlic, and cream create a wonderful sauce.

Is This Keto?

Yes.

Salmon, feta, olive oil, and sun-dried tomatoes can all fit into a low-carb or keto meal.

For strict keto, check the label on your sun-dried tomatoes because some packaged varieties contain added sugar.

Is This Gluten-Free?

Yes.

The basic ingredients are naturally gluten-free.

Check packaged seasonings and sun-dried tomatoes if you need to avoid gluten strictly.

Can I Make This Dairy-Free?

Yes.

Replace the feta with a dairy-free feta alternative or simply omit it.

The salmon will still be flavorful with the garlic, lemon, herbs, and sun-dried tomatoes.

Delicious Variations

Mediterranean Salmon

Add:

• Kalamata olives
• Artichoke hearts
• Cherry tomatoes
• Fresh oregano

Spicy Feta Salmon

Add crushed red pepper flakes or sliced jalapeño before baking.

Creamy Tuscan-Style Salmon

Add spinach and a splash of heavy cream.

Let everything bake together until creamy and bubbling.

Lemon Herb Salmon

Skip the sun-dried tomatoes and add extra lemon, parsley, dill, and oregano.

Garlic Butter Salmon

Replace some of the olive oil with melted butter.

What to Serve With Baked Salmon

This salmon pairs beautifully with:

• Roasted asparagus
• Green beans
• Broccoli
• Cauliflower rice
• Greek salad
• Roasted zucchini
• Sautéed spinach
• Quinoa
• Rice
• Roasted potatoes

For a low-carb dinner, I especially love serving it with roasted asparagus and a simple cucumber salad.

Can I Make This Ahead?

You can prepare the salmon with the seasonings, feta, and sun-dried tomatoes a few hours ahead.

Keep it covered in the refrigerator until you’re ready to bake.

For the best texture, bake it shortly before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

How to Reheat

Reheat gently in a low oven until warmed through.

Avoid overheating because salmon can dry out quickly.

You can also enjoy leftover salmon cold over a salad.

Can I Freeze Baked Salmon?

Yes, although fresh salmon has the best texture.

Allow it to cool completely, then wrap tightly and freeze in a freezer-safe container.

Use within approximately 2 months for best quality.

Thaw overnight in the refrigerator.

Nutritional Information

Approximate per serving:

• Calories: 430
• Protein: 39g
• Fat: 27g
• Total Carbohydrates: 7g
• Fibre: 2g
• Net Carbohydrates: 5g

Nutrition values are estimates and will vary depending on the size of the salmon fillets, feta, and sun-dried tomatoes used.

Frequently Asked Questions

How do I know when salmon is done?

The flesh should become opaque and flake easily with a fork. A food thermometer is the most reliable way to check doneness.

Why is my salmon dry?

It was likely cooked too long or at too high a temperature. Start checking early, especially with thin fillets.

Can I use salmon steaks instead of fillets?

Yes. Adjust the cooking time according to their thickness.

Can I use another cheese?

Yes. Goat cheese, ricotta salata, or Parmesan can work, although feta gives the most classic flavor.

Can I make this in an air fryer?

Yes. Smaller salmon portions can be cooked in an air fryer, although you’ll want to adjust the temperature and cooking time according to your appliance.

Can I add vegetables to the pan?

Absolutely. Asparagus, zucchini, cherry tomatoes, spinach, and broccoli are all good options.

What if I don’t like feta?

Simply leave it out or replace it with another cheese you enjoy.

Final Thoughts

This Baked Salmon with Feta & Sun-Dried Tomatoes is proof that a simple dinner can still feel special.

The salmon is tender and buttery.

The feta adds salty, tangy richness.

The sun-dried tomatoes bring concentrated sweetness.

Garlic and lemon brighten everything up.

And the whole dish comes together in one baking dish.

That’s probably my favorite part.

I can season the salmon, scatter everything over the top, put it in the oven, and have dinner nearly ready before I’ve had time to make a complicated side dish.

I love making this on weekends when friends or family are over because it looks beautiful straight from the oven.

The red sun-dried tomatoes against the pink salmon and white feta make it almost too pretty to eat.

Almost.

Then everyone starts serving themselves.

I usually add a squeeze of lemon at the table and a little fresh parsley, and that’s it.

If you’re looking for a quick Mediterranean-inspired dinner that’s packed with flavor but doesn’t require a long ingredient list, this recipe is a keeper.

Serve it with roasted vegetables, a crisp salad, or cauliflower rice for an easy meal that feels fresh and satisfying.

And don’t forget the lemon.

That final squeeze is what makes all those rich flavors come alive. 🍋🐟🧀🌿