There are certain dishes that instantly transport you to another place, and this Mouthwatering Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes is one of them. Imagine a warm evening when the sun begins to set, the table set with simple plates, and the aroma of herbs and roasted fish filling the kitchen. This recipe is perfect for those moments when you want something wholesome yet impressive, whether it’s a relaxed family dinner or a special meal shared with friends.

The inspiration for this dish comes from the heart of Mediterranean cooking, where fresh ingredients, simple techniques, and bold flavors are celebrated. Mediterranean cuisine is known for turning everyday ingredients into memorable meals, and this baked salmon does exactly that. The combination of tender salmon, tangy feta, sweet sun-dried tomatoes, and fragrant herbs creates a dish that feels both comforting and elegant, making it a recipe you’ll return to again and again.

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Why You’ll Love This Mediterranean Salmon Recipe

This recipe stands out because it strikes a perfect balance between ease and sophistication. It looks like something you’d order at a seaside restaurant, yet it’s simple enough to prepare on a busy weeknight.

First, it’s incredibly flavorful without being complicated. Each ingredient has a purpose, from the richness of the salmon to the briny feta and the concentrated sweetness of sun-dried tomatoes. Second, it’s a healthy and nourishing option. Salmon is packed with protein and healthy fats, while the Mediterranean-style toppings add flavor without relying on heavy sauces.

Finally, it’s versatile. You can serve it with roasted vegetables, a light salad, or fluffy rice, making it adaptable to different seasons and preferences. Once you try it, this baked salmon will quickly earn a permanent spot in your meal rotation.

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Ingredients for Mediterranean Baked Salmon

To achieve the best flavor, it’s important to use quality ingredients. Below is everything you’ll need, with precise measurements to ensure consistent results.

• Salmon fillets – 4 fillets (about 6 ounces / 170 g each)
• Olive oil – 3 tablespoons
• Garlic cloves – 3 cloves, finely minced
• Sun-dried tomatoes (in oil, drained) – ½ cup (about 70 g), chopped
• Feta cheese – ¾ cup (about 110 g), crumbled
• Cherry tomatoes – 1 cup (about 150 g), halved
• Red onion – ½ medium onion (about 75 g), thinly sliced
• Fresh parsley – ¼ cup (about 15 g), finely chopped
• Fresh basil – 2 tablespoons, chopped
• Lemon zest – 1 teaspoon
• Lemon juice – 2 tablespoons
• Dried oregano – 1 teaspoon
• Salt – ¾ teaspoon, or to taste
• Black pepper – ½ teaspoon, or to taste

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How to Make Mediterranean Baked Salmon

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the salmon fillets in a single layer.
2. Pat the salmon fillets dry with paper towels. Place them skin-side down in the prepared baking dish.
3. In a small bowl, mix the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, salt, and black pepper.
4. Spoon the olive oil mixture evenly over the salmon fillets, ensuring each piece is well coated.
5. Scatter the chopped sun-dried tomatoes and sliced red onion over the salmon.
6. Add the halved cherry tomatoes, distributing them evenly around and on top of the fillets.
7. Bake the salmon uncovered for 12–15 minutes, depending on the thickness of the fillets.
8. Remove the dish from the oven and sprinkle the crumbled feta cheese evenly over the salmon.
9. Return the dish to the oven and bake for an additional 5–7 minutes, or until the salmon flakes easily with a fork and the feta is slightly softened.
10. Remove from the oven and garnish with fresh parsley and basil before serving.

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Tips for Perfectly Baked Salmon

Cooking salmon can feel intimidating, but a few simple tips can make all the difference. Always start with salmon fillets that are similar in size so they cook evenly. Avoid overbaking, as salmon can dry out quickly. The moment it flakes easily with a fork, it’s ready.

Using sun-dried tomatoes packed in oil adds extra richness, but be sure to drain them well to prevent excess oil in the dish. Finally, add the feta toward the end of baking so it retains its creamy texture rather than melting completely.

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Serving Suggestions

This Mediterranean baked salmon pairs beautifully with a variety of sides. Serve it over steamed rice or quinoa to soak up the flavorful juices. A simple cucumber and tomato salad with lemon dressing complements the richness of the fish. Roasted vegetables such as zucchini, bell peppers, or asparagus also make excellent accompaniments.

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Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well for this Mediterranean baked salmon recipe, as long as it is properly thawed before cooking. To thaw frozen salmon safely, place it in the refrigerator overnight or use a sealed bag and submerge it in cold water for about 30–40 minutes. Once thawed, pat the fillets dry thoroughly with paper towels. Removing excess moisture is crucial, as it helps the salmon bake evenly and allows the olive oil and seasonings to adhere better. Keep in mind that frozen salmon may release slightly more liquid during baking, but this won’t affect the flavor if prepared correctly.

What type of feta cheese is best for this dish?

Traditional feta made from sheep’s milk or a blend of sheep’s and goat’s milk offers the most authentic Mediterranean flavor. It has a tangy, slightly salty taste and a creamy yet crumbly texture that works beautifully with baked salmon. If possible, buy feta sold in blocks rather than pre-crumbled, as block feta tends to be fresher and more flavorful. Simply crumble it yourself just before using. If you prefer a milder flavor, you can choose a cow’s milk feta, but the overall taste will be slightly less robust.

Can I prepare this dish ahead of time?

This recipe is best enjoyed fresh, but you can prepare certain elements in advance to save time. You can chop the sun-dried tomatoes, slice the onion, and mix the olive oil seasoning up to one day ahead and store them in the refrigerator. When you’re ready to cook, simply assemble everything in the baking dish and bake as directed. Fully baking the salmon ahead of time is not recommended, as reheating can dry it out. However, leftovers can be stored in an airtight container in the refrigerator for up to two days and gently reheated.

How do I know when the salmon is perfectly cooked?

Perfectly cooked salmon should be opaque and flake easily when tested with a fork. The center should be moist and tender, not dry. If you have a kitchen thermometer, the internal temperature should reach about 125–130°F (52–54°C) for medium doneness. Remember that salmon continues to cook slightly after being removed from the oven, so it’s better to take it out just before it looks fully done. This ensures a juicy, flavorful result every time.

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Final Thoughts

This Mouthwatering Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes is more than just a recipe; it’s an invitation to slow down and enjoy the simple pleasures of good food. Every element in this dish works together harmoniously, from the richness of the salmon to the brightness of lemon and herbs. It’s the kind of meal that feels nourishing without being heavy and satisfying without being complicated.

One of the greatest strengths of this recipe is its flexibility. It fits effortlessly into a busy lifestyle while still feeling special enough for entertaining. Whether you’re cooking for yourself, your family, or guests, this dish delivers consistent results and impressive flavor. It also encourages creativity, allowing you to adjust herbs or side dishes based on what you have on hand.

Most importantly, this recipe embodies the spirit of Mediterranean cooking: using fresh, simple ingredients to create something memorable. Once you try it, you’ll understand why it’s such a standout dish. It’s comforting, vibrant, and deeply satisfying, making it a recipe you’ll come back to whenever you want a meal that truly wows.

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