Baked Feta Salmon
A gorgeous, rustic, Mediterranean-style one-pan dinner where cherry tomatoes blister into a jammy sauce and feta melts into a creamy, salty base for buttery Atlantic salmon.
Ingredients
- 6 ounces MOWI Essential Fresh Atlantic Salmon Pat completely dry before seasoning
- 1 cup cherry tomatoes Quartered for faster cooking
- 1/4 cup green pepper Finely chopped
- 1/4 cup red onion Chopped
- 2 tablespoons feta cheese Crumbled
- 2 tablespoons kalamata olives Pitted
- 1 clove garlic Pressed
- 1/4 teaspoon salt Divided
- 1/4 teaspoon dried oregano Divided
- 1 tablespoon extra virgin olive oil Plus a little extra for the fish
- 1/4 teaspoon crushed red pepper
- fresh basil To taste, for garnish
Instructions
- Preheat your oven to 400°F. Pat the salmon fillet completely dry with paper towels to ensure it roasts properly.
- In an oven-safe baking dish, combine quartered tomatoes, chopped peppers, onions, feta, and olives. Mix in the pressed garlic, half the salt, and half the oregano. Drizzle with olive oil and toss to coat evenly.
- Create a space in the center of the vegetables and place the salmon fillet there. Season the fish with the remaining salt, oregano, and crushed red pepper.
- Bake for 15 minutes. The salmon should flake easily with a fork and the tomatoes should look soft and jammy.
- Remove from oven, let rest for 1-2 minutes, and garnish with fresh torn basil leaves before serving.
Notes
For even cooking, let the fish sit on the counter for 15 minutes to reach room temperature before baking. If you want a heartier meal, toss the finished dish with cooked penne or fusilli pasta!