Mediterranean Baked Salmon With Feta & Sun-dried Tomatoes

Mediterranean Salmon with Sun Dried Tomatoes and Feta is a restaurant-worthy meal that’s simple enough for a weeknight dinner. Perfectly pan-seared salmon is topped with a creamy Greek-inspired sauce made with tangy sun-dried tomatoes, briny kalamata olives, and crumbled feta cheese. It’s a rich, savory dish bursting with bold Mediterranean flavors—and it’s ready in just 45 minutes.

Why You’ll Love This Recipe

• Elegant yet easy — Simple steps and everyday ingredients make this meal effortless.

• Mediterranean flavors — The combination of sun-dried tomatoes, olives, and feta is vibrant and delicious.

• Protein-rich and low carb — Salmon is a great source of healthy fats and lean protein.

• Creamy sauce — A tomato and half-and-half base creates a velvety finish without being heavy.

• One-pan sauce prep — Make the sauce in the same pan to maximize flavor and minimize cleanup.

• Customizable — Great with shrimp or chicken as alternatives to salmon.

• Weeknight fast, dinner-party fancy — It looks and tastes impressive without taking hours.

• Perfect for seafood lovers — A fresh twist on traditional salmon recipes.

• Flavor-packed sauce — Balanced with brightness, creaminess, and umami richness.

• Great with sides — Serve with rice, couscous, or roasted veggies for a full meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salmon:

• olive oil

• salmon filets

• salt and pepper

For the Sauce:

• olive oil

• yellow onion

• garlic

• tomato paste

• chicken stock

• fresh lime juice

• sun-dried tomatoes

• crumbled feta cheese

• fresh parsley

• salt and pepper

• sugar

• cherry tomatoes

• kalamata olives

• half and half

Directions

To Prepare the Salmon:

1. Pat the salmon filets dry with a paper towel and season both sides with salt and pepper.

2. Heat olive oil in a large sauté pan over high heat.

3. Once hot, add the salmon skin-side up and sear for 3 minutes.

4. Flip the salmon, reduce heat to medium-high, and cook for another 3 minutes or until it reaches an internal temperature of 145°F.

5. Transfer the salmon to a plate and set aside.

To Make the Sauce:

1. In the same pan, add more olive oil and chopped onion. Sauté over medium heat for 4–5 minutes until softened.

2. Stir in the minced garlic and cook for 1 minute more.

3. Add tomato paste and stir to combine.

4. Pour in the chicken stock and bring to a gentle simmer.

5. Add lime juice, sun-dried tomatoes, ⅓ of the feta, chopped parsley, salt, pepper, and sugar. Let simmer for 2–3 minutes.

6. Add the halved cherry tomatoes and olives. Cook for another 3 minutes, allowing the tomatoes to release their juices.

7. Remove from heat and stir in the half and half until smooth. Add more chicken stock if the sauce is too thick.

8. Spoon the sauce over the seared salmon filets.

9. Garnish with the reserved feta and parsley before serving.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Use Chicken or Shrimp: Swap the salmon for chicken breasts or large shrimp—just adjust cooking times accordingly.

• Make it spicy: Add a pinch of crushed red pepper flakes to the sauce for heat.

• Add greens: Stir in fresh spinach or baby kale just before finishing the sauce.

• Swap herbs: Try fresh dill or basil in place of parsley for a different herbal note.

• Add pasta: Serve the salmon and sauce over linguine or orzo for a heartier dish.

• Make it dairy-free: Use a plant-based cream alternative and omit the feta or use a vegan cheese substitute.

• Go low-carb: Serve with cauliflower rice or roasted zucchini for a lighter meal.

• Add capers: For extra briny punch, add 1 tablespoon of capers with the olives.

• Use white wine: Deglaze the pan with a splash of white wine before adding stock.

• Try different tomatoes: Replace cherry tomatoes with diced Roma or grape tomatoes.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Reheating: Reheat gently in a skillet over low heat, adding a splash of broth or cream to refresh the sauce. Avoid overcooking the salmon.

• Freezer: Not recommended due to the creamy sauce and texture of the fish after thawing.

FAQs

What type of salmon works best for this recipe?

Use skin-on or skinless fillets of Atlantic or wild-caught salmon, about 6 ounces each. Fresh is preferred, but thawed frozen fillets also work well.

Can I substitute the half and half?

Yes. You can use heavy cream for a richer sauce or whole milk for a lighter option. Unsweetened almond milk can work in a pinch.

What if I don’t have sun-dried tomatoes?

You can substitute with roasted red peppers or sautéed mushrooms, though the flavor profile will change.

How do I know when the salmon is fully cooked?

Use a digital thermometer to check that the internal temperature reaches 145°F in the thickest part. It should be opaque and flake easily.

Is this recipe gluten-free?

Yes, as long as your chicken stock and other ingredients are gluten-free certified.

Can I make the sauce ahead of time?

Yes. Prepare the sauce up to a day in advance and store in the refrigerator. Reheat gently before serving over freshly cooked salmon.

What sides go well with this salmon?

Great pairings include lemon rice, roasted potatoes, couscous, quinoa, grilled vegetables, or a fresh Greek salad.

Can I bake the salmon instead of pan-searing?

Yes. Bake at 400°F for 12–15 minutes, then spoon the sauce over before serving.

What can I use instead of feta?

Goat cheese, ricotta salata, or a dairy-free alternative work well if you need a feta substitute.

Is this dish spicy?

Not inherently, but you can add crushed red pepper flakes or hot sauce to spice it up if desired.

Conclusion

Mediterranean Salmon with Sun Dried Tomatoes and Feta is a bold, flavorful dish that’s as impressive as it is easy to prepare. With just one pan and a few fresh ingredients, you can create a stunning dinner that’s perfect for a busy weeknight or a special occasion. Tangy, creamy, and packed with Mediterranean flair, this recipe is bound to become a staple in your kitchen.

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