Baked Salmon with Feta & Sun-Dried Tomatoes
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I first made this Mediterranean-style baked salmon on a busy weeknight and it instantly became a go-to: flaky salmon topped with briny feta, chewy sun-dried tomatoes, and a quick wilt of spinach — bright, satisfying, and ready in under 30 minutes. If you want a fast, elegant dinner that feels restaurant-quality with pantry-friendly ingredients, this is it. For another version from the same site I adapted from, see Mediterranean baked salmon with feta for inspiration.
Why you’ll love this dish
This recipe hits a lot of home-cooking sweet spots: it’s quick (minimal hands-on time), forgiving (works with skin-on or skinless fillets), and flexible (swap cheeses or sun-dried tomatoes easily). The Mediterranean flavor profile — olive oil, oregano, feta, and concentrated tomato — gives rich umami without heavy sauces. It’s excellent for weeknight dinners, easy dinner parties, or meal-prep lunches that feel special.
“A simple oven-bake that looks like you fussed all afternoon — flaky salmon, tangy feta, and just enough sun-dried tomato punch to keep everyone asking for seconds.”
The cooking process explained
Before you start: this is a short, layered bake. You’ll oil the salmon, scatter thinly sliced red onion and spinach, top with chopped sun-dried tomatoes and crumbled feta, season, then bake until the salmon flakes. Expect about 12–18 minutes in a hot oven depending on thickness. Finishing tips (like a quick broil or lemon zest) give it color and lift the flavors.
What you’ll need
- 1.5–2 lbs salmon fillet (skin-on or skinless)
- 2 tbsp olive oil
- 1/2 cup red onion, thinly sliced
- 2 cups fresh spinach
- 1/3 cup sun-dried tomatoes (packed in oil), chopped — use high-quality for extra flavor
- 1/2 cup crumbled feta cheese (can substitute goat cheese or mozzarella)
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Notes/substitutions: If you only have sun-dried tomatoes packed dry, rehydrate in warm water or a splash of the olive oil before chopping. For a dairy-free version, use a sprinkle of toasted pine nuts or a dairy-free cheese alternative. If you want a brighter finish, add lemon zest and a squeeze of lemon juice after baking. For more baked-feta ideas that pair well with this flavor profile, check out this baked feta with olives and sun-dried tomatoes.
Step-by-step overview
- Preheat oven and prepare a baking dish.
- Season salmon and assemble the onion, spinach, tomatoes, and feta on top.
- Bake until salmon reaches desired doneness.
- Garnish with parsley and serve immediately.
This short roadmap helps you move quickly through prep and keeps the bake time predictable.
Directions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet or shallow baking dish with parchment for easy cleanup.
- Pat the salmon dry with paper towels and place it skin-side down (if using skin-on) on the prepared pan. Let it sit at room temperature for 10–15 minutes while you prep the topping — this helps even cooking.
- Toss the thinly sliced red onion and fresh spinach with 1 tablespoon olive oil and a light pinch of salt to soften the spinach slightly. Chop the sun-dried tomatoes if needed.
Cooking
4. Drizzle the remaining olive oil over the salmon. Sprinkle garlic powder, dried oregano, salt, and pepper evenly across the fillet.
5. Spread the onion and spinach mixture over the salmon. Scatter chopped sun-dried tomatoes on top, then crumble feta evenly across the surface.
6. Bake in the preheated oven for 12–18 minutes, depending on the thickness of the fillet: thinner pieces will take about 12 minutes, thicker pieces closer to 18. The salmon is done when it flakes easily with a fork and reaches at least 125–130°F for medium-rare or 145°F for well-done per USDA guidelines.
7. Optional: switch to broil for 1–2 minutes to brown the feta and tomatoes — watch carefully so nothing burns.
8. Remove from the oven, let rest 2–3 minutes, then garnish with chopped fresh parsley and a squeeze of lemon if desired. Serve hot.
Best ways to enjoy it
Serve this salmon over a bed of:
- Steamed couscous or herbed rice for a hearty bowl.
- Warm quinoa or orzo with a drizzle of extra virgin olive oil.
- Crusty bread to mop up juices, or alongside a crisp green salad for a lighter meal.
Pair with: a simple Greek salad, roasted vegetables (asparagus, zucchini), or lemon-garlic potatoes. For wine, try a chilled Sauvignon Blanc or a light-bodied rosé. For more plating inspiration and a slightly different take on Mediterranean salmon, see this another take on Mediterranean salmon.
Storage and reheating tips
- Refrigerate cooked salmon within 2 hours. Store in an airtight container for up to 3 days.
- Reheat gently in a 300°F (150°C) oven for 8–12 minutes or warm in a skillet over low heat to avoid drying the fish. Avoid high microwave heat — it can toughen the salmon.
- To freeze: wrap tightly and freeze cooked portions for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Safe handling: always check that raw seafood is fresh (no strong ammonia smell) and that internal temperature reaches safe levels if serving to children, elderly, or pregnant guests (USDA recommends 145°F).
Pro chef tips
- Pat the salmon very dry for better browning and to prevent steaming under the topping.
- Use skin-on fillets and place skin-side down; it helps hold the fish together and protects the flesh from overcooking.
- Spoon a little oil from the sun-dried tomato jar over the fish for an extra flavor boost.
- If you like a crispy top, broil for the last 1–2 minutes, but watch closely.
- Let the salmon rest briefly after baking; carryover heat finishes cooking and keeps juices locked in.
Creative twists
- Add olives and capers for salt-forward brininess.
- Swap spinach for arugula or baby kale for peppery greens.
- Use goat cheese for a creamier tang or shredded mozzarella for a milder melt.
- Make individual foil packets for easy grilling or picnic transport.
- For a spicy kick, add red pepper flakes or a smear of harissa under the feta.
Helpful answers
Q: Can I use frozen salmon?
A: Yes. Thaw overnight in the refrigerator before baking. Pat dry and proceed as directed.
Q: What if I only have dry-packed sun-dried tomatoes?
A: Rehydrate them in warm water for 10–15 minutes, drain well, and chop before using. Or briefly sauté them in olive oil to soften.
Q: How long will leftovers keep?
A: Cooked salmon stored in the fridge keeps 3 days. Freeze for up to 2–3 months for best quality.
Q: Is this safe for kids/pregnant guests?
A: Use USDA guidelines: cook salmon to 145°F for full doneness to reduce risk. For more delicate textures, confirm with your guests’ dietary needs before serving.
Conclusion
If you want more recipe ideas or variations that riff on sun-dried tomato and feta flavors, these resources are useful: see Sun-Dried Tomato and Feta Baked Salmon with Spinach for a spinach-forward version, Mediterranean Salmon with Sun Dried Tomatoes and Feta for a slightly different seasoning profile, and Baked Salmon with Sun-dried Tomato Mayo – The Dizzy Cook if you’re curious about a creamy sun-dried tomato sauce twist.
Mediterranean Baked Salmon
Ingredients
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet or shallow baking dish with parchment for easy cleanup.
- Pat the salmon dry with paper towels and place it skin-side down (if using skin-on) on the prepared pan. Let it sit at room temperature for 10–15 minutes.
- Toss the thinly sliced red onion and fresh spinach with 1 tablespoon olive oil and a light pinch of salt to soften the spinach slightly.
- Chop the sun-dried tomatoes if needed.
- Drizzle the remaining olive oil over the salmon and sprinkle garlic powder, dried oregano, salt, and pepper across the fillet.
- Spread the onion and spinach mixture over the salmon. Scatter chopped sun-dried tomatoes and crumbled feta on top.
- Bake in the preheated oven for 12–18 minutes, depending on the thickness of the fillet.
- Optional: switch to broil for 1–2 minutes to brown the feta and tomatoes.
- Remove from the oven, let rest for 2–3 minutes, then garnish with chopped fresh parsley.
