Baked Salmon with Feta and Olives (Ready in 30 mins!)

You’re only 30 minutes away from loaded Greek baked salmon with feta & olives!

This Baked Salmon with Feta and Olives is a quick and easy Mediterranean-inspired weeknight dinner ready in just 15 minutes. A tender salmon filet is topped with crumbled feta, briny Kalamata olives, juicy tomatoes, and fragrant oregano, then baked until flaky. It’s fresh, flavorful, and perfect when you need a healthy dinner on the table fast. Serve with a side salad, roasted vegetables, or warm pita for a complete meal.

You’ll always think twice about ordering takeout after making this sheet-pan Greek salmon. At 30 minutes from start to finish, the delivery guy can’t beat it —and it is so much more flavorful and healthier than anything you can order. It’s naturally gluten-free, and you can double the recipe to serve a crowd. There isn’t a downside here!

Why will I make this over takeout?

Tender, juicy, soft,

Buttery herb salmon,

Meaty, briny kalamata olives

Fresh, juicy tomatoes

Sweet red onions

Creamy, salty feta

What do I need to make this salmon?

Salmon filet -for the best results, use a salmon filet about 1 1/2 inches thick so it bakes evenly. If your filet is thinner, check for doneness after 12 minutes to avoid overcooking.

Grape tomatoes -halved or chopped, or you can use cherry tomatoes. You can even leave them off completely and add finely chopped sundried tomatoes with the olives to the salmon. They add even more depth and richness.  

Feta cheese -crumbled from a good-quality block for the best flavor. My favorite is sheep’s milk feta. Here’s the brand I buy.

Kalamata olives -pitted and chopped. These have the most robust flavor and really pop with every bite. I highly recommend them, but use your favorite olives if you don’t care for them.

Red onion -finely chopped, but if you don’t have a red onion, use whatever type you have on hand.

Olive oil -you can use extra virgin for a richer, silkier flavor, or you can use a light-flavored olive oil, whichever you prefer.

Dried oregano -the earthy, slightly sweet herbiness pairs so well with the combination of tomatoes, olives, red onion, and feta.

Salt and black pepper -season the salmon on both sides and then season the vegetables, too.

Fresh parsley -I like to garnish my baked salmon with feta and olives, then finely chop parsley to add that extra hit of freshness.

Lemon wedges -my entire family likes a squeeze of lemon over their salmon, so I squeeze a bit over the entire filet, but you can use wedges for serving to a mixed crowd.

How do I prepare the salmon?

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the salmon filet on the prepared pan and drizzle both sides lightly with olive oil—season with salt and black pepper.

What’s the best way to add the Feta and olives?

Arrange the halved tomatoes around the salmon. Sprinkle the salmon with oregano and top evenly with crumbled feta, chopped olives, red onion, and sundried tomatoes if using.

How long do I bake salmon with feta and olives?

Bake uncovered for 15 minutes, or until the salmon flakes easily with a fork.

What’s the best way to serve this?

Garnish with fresh parsley and serve with lemon wedges. Pair with rice, orzo, or a fresh Greek salad for a balanced meal.

Can I store leftovers after baking salmon with feta and olives?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently or enjoy chilled over salad.

Do you have more 30-minute meals?

30 Minute Meal: Creamy Chicken with Spinach & Feta

Sumac Chicken Pitas Ready in 30 Mins! (Palestinian MusaKhan)

30 Minute Spinach, Feta, & Chicken Orzo

The Most Delicious Shrimp Tacos (Ready in 30 Mins!)

30 Minute Meal: Mediterranean Fish & Chickpea Skillet

Balsamic-Glazed Chicken Ready in 30 mins!

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