Baked Feta Salmon Pasta

I wanted to make a salmon version of the viral baked feta pasta because I loved the simplicity, but wanted it to feel more like dinner. The tomatoes, feta, garlic, olives, and artichokes bake into a creamy, salty sauce right in the dish, and the salmon cooks on top at the same time. You still cook the pasta separately, but it gets stirred straight into the baking dish at the end, which keeps cleanup easy.

This healthy feta pasta is the recipe I’d make when I want something that feels a little special on a weeknight without pulling out three pans or making a separate sauce. It’s close to a one pan salmon pasta dinner, and it gives you pasta, protein, and vegetables in one cozy dish!

Before You Get Started

A few quick notes will make this baked tomato feta pasta with salmon easier to pull off.

• Salmon amount: Use 1 pound of salmon for 6 lighter servings, or use about ¼ pound per person for a higher-protein dinner!
• Pasta choice: Higher-protein pasta works great here, but regular pasta, whole wheat pasta, or chickpea pasta all work. Cook it al dente, so it holds up when stirred into the sauce.
• Feta choice: Reduced-fat feta keeps the dish lighter. Add more feta if you want the sauce creamier and saltier!
• Baking dish: Use a large casserole dish so there is room for the tomatoes, salmon, and cooked pasta.

How to Make This Baked Feta Salmon Pasta Dish

This easy baked salmon pasta is simple, but the timing matters, so the salmon stays tender.

1. Build The Tomato Feta Base

Preheat the oven to 400 degrees. Add the cherry tomatoes, artichoke hearts, red onion, garlic, feta, Kalamata olives, olive oil, salt, pepper, oregano, dried basil, and red pepper flakes to a large baking dish. Toss everything well.

Pro tip: Spread the tomatoes out in the dish so they have room to soften and burst.

2. Add The Salmon

Place the salmon in the center of the baking dish on top of the tomato mixture. Drizzle with a little olive oil, then season with salt and pepper.

Pro tip: If the salmon has a thin tail end, tuck it under slightly so it cooks more evenly.

3. Bake Until Tender

Bake uncovered for about 15 minutes, until the salmon flakes easily with a fork and the tomatoes are starting to burst.

Pro tip: Check thinner salmon early. Thick fillets may need a few extra minutes.

4. Cook The Pasta

While the salmon bakes, cook the pasta in salted water until al dente. Save a little pasta water before draining.

Pro tip: Pasta water helps loosen the feta sauce if it feels too thick after stirring.

5. Flake The Salmon

Remove the baking dish from the oven. Use a fork to gently flake the salmon into large chunks.

6. Stir In The Pasta

Add the cooked pasta to the baking dish and gently stir until everything is coated in the warm tomato feta sauce. Add fresh basil and serve right away.

Pro tip: Want spinach? Stir in a few handfuls with the hot pasta. It wilts quickly and blends right in.

Recipe Tips and Tricks

These are the small details that make this salmon feta pasta bake creamy, fresh, and really satisfying.

• Mash the feta first: Gently press the warm feta into the burst tomatoes before adding the pasta. This helps make a creamier sauce.
• Use pasta water as needed: Add a splash at a time if the pasta looks dry. The starch helps the sauce coat the noodles.
• Don’t shred the salmon too much: Big flakes make the pasta feel more generous and keep the salmon from disappearing into the sauce.
• Taste before adding salt: Feta and olives are salty, so taste the finished pasta before adding more.
• Add lemon at the end: A squeeze of lemon wakes up the feta, salmon, and artichokes. It is especially good if the pasta has been sitting for a few minutes.
• Make it higher protein: Use higher-protein pasta and increase the salmon to about ¼ pound per person.
• Add more vegetables: Stir in baby spinach at the end, or add zucchini slices to the baking dish with the tomatoes.
• Adjust the heat: The red pepper flakes add gentle warmth. Add extra at the table if your family likes more spice.
• Save leftovers for lunch: This reheats best with a splash of water or broth, which brings the sauce back to life.

Serving Ideas

This Mediterranean salmon pasta is already a full meal, but a crisp salad or simple vegetable side makes it even better.

• Greek Salad: Cucumbers, tomatoes, feta, Kalamata olives, and red onion echo the Mediterranean flavors in the pasta!
• Israeli Chopped Salad: Tomatoes, cucumbers, herbs, and lemon dressing keep the meal fresh and crunchy.
• Chopped Greek Chickpea Salad: Chickpeas make this a heartier side with cucumbers, tomatoes, feta, olives, and fresh herbs!
• Simple Roasted Asparagus: Roast it while the salmon bakes, then serve it with lemon and black pepper.
• Easy Grilled Asparagus: A great option when you’re making this with grilled bread or serving it during warmer months.
• Crusty bread: Serve some Two Ingredient Dough Breadsticks on the side for scooping up the tomato feta sauce!

Storage & Reheating

Here is how to keep leftovers tasting good without drying out the salmon.

• Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days. The pasta will absorb some of the sauce as it sits.
• Freezer: Freeze only if needed for up to 2 months. The feta sauce and salmon will be softer after thawing.
• Reheating: Reheat gently in the microwave at 50 percent power or in a skillet over low heat with a splash of water or broth.
• Leftovers: Add leftovers to a bowl with spinach, cucumbers, and extra basil, or warm them with extra tomatoes for an easy lunch.