Name: Baked Salmon with Feta and Tomato Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil, (plus extra); 2–3 shallots, (finely diced); 2 garlic cloves, (minced); red chilli flakes, (to taste); 700 g ripe tomatoes, (diced); 60 ml dry white wine, (optional (1/4 cup)); 3 tablespoons flat-leaf parsley, (chopped); 2 tablespoons fresh dill, (chopped); 500 g salmon fillet, ((skinless, whole)); sea salt and freshly ground black pepper, (to taste); 100 g feta, (crumbled)

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Baked Salmon with Feta and Tomato Sauce is one of those wonderfully easy dinners that delivers far more flavour than the effort involved. A whole salmon fillet is baked under a juicy fresh tomato sauce with salty feta, garlic, shallots, chilli and loads of fresh herbs. It’s fresh, colourful, a little bit Greek-inspired and exactly the kind of dinner I want on repeat.

And the best part? It’s on the table in around 35 minutes.

The tomatoes become soft and saucy, the feta turns warm and creamy around the edges, and underneath it all you have tender, succulent salmon. Serve this oven-baked salmon with ribbon pasta and let those tomato-feta juices mingle with the noodles, or keep things lighter with steamed vegetables or a crisp salad. Crusty bread for scooping up the sauce is also a great choice!

What You’ll Need for Baked Salmon with Feta & Tomatoes

The beauty of this Greek-inspired salmon with tomatoes and feta is its simplicity. A handful of Mediterranean ingredients, one gorgeous piece of salmon and plenty of fresh flavour.

Salmon: I use one whole skinless salmon fillet. It stays beautifully succulent in the oven and can be brought straight to the table in the baking dish.
Fresh tomatoes: These cook down into a rustic, juicy sauce. The riper and more flavourful your tomatoes, the better.
Feta: Salty, tangy and creamy once warmed. Greek feta is a great choice here.
Shallots and garlic: The flavour base. Shallots bring a subtle sweetness that works especially well with the tomatoes.
Fresh dill and parsley: Be generous! The herbs are what give this tomato-feta sauce its bright, fresh character.
Chilli flakes: Just enough to add a little warmth without taking over.
Olive oil: For sautéing the shallots and lightly greasing the baking dish.
Dry white wine: Completely optional, but a splash adds brightness and extra depth to the tomato sauce.
Salt and pepper: Season as you go, but remember that feta already brings plenty of saltiness to the party.

PBaked Salmon with Feta and Tomato Sauce

How to Make Greek Salmon with Tomatoes and Feta

This baked salmon with tomato and feta sauce is wonderfully unfussy. Get the oven heating while you make the sauce, assemble everything in a baking dish and let the oven take it from there.

Make the tomato sauce. Soften the shallots in olive oil, then add garlic and a pinch of chilli. Splash in a little white wine if you’re using it, add the fresh tomatoes and let them cook until juicy and saucy. Fresh dill and parsley go in at the end to keep their flavour bright.
Pile it all onto the salmon. Set the whole salmon fillet into a lightly greased baking dish, season it, then spoon the warm tomato-herb mixture generously over and around the fish. Scatter feta over the top.
Bake until just tender. Pop the whole thing into the oven until the salmon is succulent and just cooked through and the feta has softened into the warm, tomatoey juices. That’s it. Bring the baking dish to the table and dig in!

Get the exact ingredient quantities in the printable recipe card below.

Why You’ll Love This Baked Salmon with Feta

This Mediterranean baked salmon is easy enough for a weeknight but impressive enough to share.

Quick and easy: Minimal prep and hardly any fuss — perfect for a delicious midweek dinner!
Big Mediterranean flavour: Juicy tomatoes, salty feta, garlic and fresh herbs are a perfect match for salmon.
Beautifully succulent: Baking the salmon whole helps keep it tender and juicy.
Easy to serve: Pair it with pasta, crusty bread, vegetables or a fresh salad.
Great leftovers: It tastes delicious cold the next day, too.

Got questions?

Baked Salmon with Feta and Tomatoes: FAQs

Here are the answers to the most common questions about making this baked salmon with feta and tomato sauce.

Yes. Fresh tomatoes give the dish a lighter, fresher flavour, but good-quality canned tomatoes are a handy alternative, particularly when tomatoes aren’t at their best. Let them simmer until the sauce has reduced enough that it’s juicy rather than watery.

Absolutely. Cut the salmon into four similarly sized portions and follow the recipe as usual. Individual pieces will cook faster than one large fillet, so check them sooner.

Yes — and it’s totally delicious. Once chilled, the salmon is lovely flaked together with the tomato, feta and herbs. It makes an easy next-day lunch and is especially good on it’s own.

Look at the thickest part of the fillet. The salmon should be tender and moist inside and separate easily into flakes. Because every fillet is a slightly different thickness, checking the fish itself is more reliable than relying solely on the clock.

Looking for More Greek-Style Dinner Recipes?

If you love the fresh Mediterranean flavours in this baked salmon with feta and tomatoes, try my Chicken Souvlaki for a fresh and easy classic. Or go for this flavour-packed Greek Chicken Skillet for an easy weeknight dinner. Feta fans will love my Baked Feta with Gnocchi, and for another seafood favourite with those irresistible tomato-feta flavours, try my Shrimp Saganaki recipe.

Elle

Baked Salmon with Feta and Tomato Sauce

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Baked salmon with feta and tomato sauce is an easy Greek-inspired dinner with fresh tomatoes, herbs and creamy feta. Ready in around 35 minutes!

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Main Dish

Cuisine: Mediterannean

Calories: 425

Ingredients

1 tablespoon olive oil, plus extra
2–3 shallots, finely diced
2 garlic cloves, minced
red chilli flakes, to taste
700 g ripe tomatoes, diced
60 ml dry white wine, optional (1/4 cup)
3 tablespoons flat-leaf parsley, chopped
2 tablespoons fresh dill, chopped
500 g salmon fillet, (skinless, whole)
sea salt and freshly ground black pepper, to taste
100 g feta, crumbled

Instructions

Preheat the oven: Preheat the oven to 400°F / 200°C (180°C fan-assisted). Lightly grease a baking dish with olive oil.
Prepare the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the shallots and cook for 3–5 minutes, until softened. Add the garlic and chilli flakes and cook for about 30 seconds, until fragrant.
Add the wine and tomatoes: If using the white wine, add it to the pan and let it simmer until reduced. Add the diced tomatoes, season with salt and pepper, and simmer for about 5 minutes, until the tomatoes begin to soften and release their juices.
Add the herbs: Remove the pan from the heat and stir in the parsley and dill. Taste and adjust the seasoning as needed.
Assemble the salmon: Arrange the salmon in the baking dish and season with salt and pepper. Spoon the tomato sauce over and around the salmon, then scatter the crumbled feta on top.
Bake and serve: Bake for about 15 minutes, or until the salmon is just cooked through. NOTE: Cooking time will vary depending on the thickness of the fillet.
Serve with ribbon pasta, crusty bread or vegetables for a lower-carb option. Enjoy!

Nutrition

Calories: 425kcal

Notes

Speed things up: For a quicker cooking time, cut the salmon fillet into 4 equal-sized pieces before placing it in the baking dish. Individual portions will cook faster than a whole fillet, so check them a few minutes earlier to avoid overcooking.
Meal-prep: This baked salmon tastes just as delicious cold, making leftovers perfect for an easy office lunch.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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