Mediterranean Baked Salmon with Spinach, Tomatoes & Feta

The first time I made this salmon, I wanted something that felt fresh and special without making dinner complicated. I had salmon in the fridge, some spinach, tomatoes, and feta, so I decided to layer everything right on top and bake it together. The kitchen smelled amazing, and when I brought it to the table, everyone immediately wanted to know what was cooking.

The combination of flaky salmon, garlicky spinach, juicy tomatoes, tangy feta, and a little sweetness from the dried fruit is absolutely delicious. It has become one of my favorite weekend dinners when I want something healthy, colorful, and comforting all at once.

Why You’ll Love This Recipe

• Tender, flaky salmon with a flavorful topping
• Fresh spinach and juicy tomatoes
• Creamy, salty feta adds so much flavor
• Easy one-pan dinner
• Perfect for a Mediterranean-inspired meal
• Ready in about 30 minutes

Ingredients

For the Salmon

• 1½–2 lb salmon fillet
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp paprika
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest

For the Topping

• 3 cups fresh spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• ½ small red onion, finely diced
• ⅓ cup sun-dried tomatoes, chopped
• ½ cup crumbled feta cheese
• ¼ cup chopped walnuts or pecans
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions

1. Prepare the Oven

Preheat your oven to 400°F (200°C).

Line a baking sheet or baking dish with parchment paper and place the salmon fillet on top.

2. Season the Salmon

Drizzle the salmon with olive oil and lemon juice.

Sprinkle with garlic, oregano, paprika, Italian seasoning, salt, black pepper, and lemon zest. Gently rub the seasonings over the salmon.

3. Prepare the Topping

Heat 1 tablespoon of olive oil in a skillet over medium heat.

Add the garlic and red onion and cook for about 2 minutes.

Add the spinach and cook for another 1–2 minutes, just until it wilts.

Remove from the heat and stir in the cherry tomatoes, sun-dried tomatoes, and chopped walnuts.

4. Top the Salmon

Spoon the spinach and tomato mixture evenly over the salmon.

Sprinkle the crumbled feta generously over the top.

5. Bake

Bake uncovered for approximately 15–20 minutes, depending on the thickness of the salmon.

The salmon should flake easily with a fork and reach 145°F (63°C) in the thickest part for food safety.

For a slightly more golden topping, place it under the broiler for 1–2 minutes at the end, watching carefully.

6. Finish and Serve

Remove from the oven and let the salmon rest for a few minutes.

Sprinkle with fresh parsley and finish with an extra squeeze of lemon before serving.

My Tips

• Pat the salmon dry before seasoning so the flavors stick better.
• Don’t overcook the salmon; cooking time depends on the thickness of the fillet.
• If using frozen spinach, squeeze out as much excess water as possible.
• Feta is naturally salty, so taste the topping before adding extra salt.
• Add the walnuts just before baking if you want them to stay slightly crunchy.
• A little fresh lemon juice at the end really brightens the whole dish.

Easy Variations

Creamy Version: Add 2–3 tablespoons of softened cream cheese or Greek yogurt to the spinach mixture.

Mediterranean Version: Add Kalamata olives, artichoke hearts, and a little fresh dill.

Spicy Version: Add crushed red pepper flakes to the garlic and spinach.

No-Nut Version: Simply leave out the walnuts or replace them with pumpkin seeds.

Extra Vegetable Version: Add sliced zucchini, bell peppers, or mushrooms to the topping.

What to Serve With It

I love serving this salmon with something simple so the topping remains the star of the meal.

Try it with:

• Lemon herb rice
• Quinoa
• Roasted potatoes
• Cauliflower rice
• Couscous
• Greek salad
• Roasted asparagus
• Crusty whole-grain bread

Storage & Reheating

Store leftover salmon in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a 300°F (150°C) oven until warmed through, or microwave in short intervals. Avoid overheating because salmon can dry out quickly.

You can also enjoy the leftovers cold over a green salad for an easy lunch.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: About 30 minutes
Servings: 4–6

Approximate Nutrition Per Serving

Calories: 430
Protein: 40g
Carbohydrates: 9g
Fat: 27g
Fiber: 2g
Sugar: 4g

Nutrition is an estimate and will vary depending on the salmon size, feta, nuts, and other ingredients used.

Frequently Asked Questions

Can I use individual salmon fillets?
Yes. Divide the topping between individual fillets and reduce the cooking time as needed depending on their thickness.

Can I use frozen salmon?
Yes, but thaw it completely and pat it very dry before seasoning and baking.

Can I prepare this ahead of time?
You can prepare the topping and season the salmon several hours ahead. Keep everything refrigerated until you’re ready to bake.

What can I use instead of feta?
Goat cheese or crumbled ricotta salata can work well, although feta gives the dish its classic tangy Mediterranean flavor.