4 salmon fillets (≈ 6 oz / 170 g each), skin on or off as preferred

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1/3 cup sun-dried tomatoes (oil-packed preferred), chopped

½ cup crumbled feta cheese

1 tablespoon fresh lemon juice

1 tablespoon fresh parsley, chopped (or dill or basil)

1 teaspoon dried oregano (or 1½ tsp fresh)

Salt and freshly ground black pepper, to taste

Optional: 2 tbsp pitted kalamata olives, sliced

Optional: ½ cup halved cherry tomatoes or roasted red peppers

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Preheat your oven to 200 °C (≈ 400 °F). Lightly grease or line a baking dish.
Pat the salmon fillets dry with paper towels. Place them skin side down (if skin) in the baking dish. Drizzle them with 1 tablespoon of the olive oil, and season with salt and pepper.
In a small bowl, combine the remaining olive oil, minced garlic, chopped sun-dried tomatoes, lemon juice, parsley, and dried oregano. Stir to blend. If using olives or extra tomatoes/peppers, fold them in.
Scatter the tomato/herb mixture over and around the salmon fillets, then sprinkle the crumbled feta evenly on top.
Bake in the preheated oven for about 12–18 minutes, depending on thickness of fillets. You want the salmon to be just cooked through (it should flake with a fork) but still moist.
Remove from oven and let rest 2–3 minutes before serving. The residual heat will settle the flavors.
Serve the salmon with a spoonful of the topping, garnished with extra parsley or a squeeze of lemon, alongside your favorite sides.

Use oil-packed sun-dried tomatoes if possible—they’re more flavorful and less likely to dry out. If using dry ones, rehydrate them (soak in hot water) first.
Don’t overcook the salmon; it continues cooking slightly after removal from the oven.
You can mix in olives, capers, or roasted red peppers to broaden the flavor profile. Many Mediterranean baked salmon recipes use olives and artichokes. :contentReference[oaicite:2]{index=2}
If you like, underlay the salmon on a bed of sliced zucchini, eggplant, or cherry tomatoes to roast with it and absorb the juices.
Leftovers are great cold or gently reheated; the topping flavors intensify over time.
Adjust feta amount to your taste—some prefer a lighter sprinkle, others more bold cheese coverage.