Description

This easy salmon feta pasta is a delightful baked dish featuring tender salmon fillets, savory feta cheese, and juicy cherry tomatoes. Minimal prep and fresh ingredients come together for a satisfying, flavorful meal perfect for weeknights or special occasions. Serve this Mediterranean-inspired pasta for a comforting, crowd-pleasing main course.

Ingredients

Units Scale

Pasta

8 oz (225g) penne or rigatoni pasta

Salmon

2 salmon fillets (about 6 oz/170g each), skinless and boneless

Vegetables & Extras

2 cups (about 10 oz) cherry tomatoes, halved
3 cloves garlic, minced
3 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes (optional for spice)

Cheese

6 oz (170g) feta cheese, drained and cut into cubes or crumbled

To Serve

Fresh basil, for garnish
Lemon wedges (optional)

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Instructions

Preheat the Oven – Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil for the pasta.
Prepare the Baking Dish – In a large oven-safe baking dish, combine halved cherry tomatoes, minced garlic, olive oil, dried oregano, salt, black pepper, and red pepper flakes if using. Toss gently to coat everything evenly.
Add Feta and Salmon – Nestle the feta cheese in the center of the dish. Place the salmon fillets on top of the tomatoes and feta. Drizzle a little olive oil over the salmon and season with a pinch of salt and pepper.
Bake – Bake uncovered for 18–22 minutes, or until the salmon is cooked through and flakes easily with a fork, and the tomatoes are blistered and juicy.
Cook the Pasta – While the salmon bakes, cook the pasta in boiling salted water according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain.
Flake Salmon and Mix – Remove the dish from the oven. Use a fork to gently flake the salmon and break up the feta, stirring to combine with the roasted tomatoes into a creamy sauce.
Toss and Serve – Add the cooked pasta to the baking dish, tossing well to coat. If needed, add some reserved pasta water to loosen the sauce. Garnish with fresh basil and serve with lemon wedges if desired.

Notes

For extra flavor, stir in a handful of fresh spinach or arugula before serving.
Use high-quality feta cheese for best results; avoid pre-crumbled feta if possible.
This dish works well with other types of firm fish like cod or trout.
The recipe is naturally gluten-free if you use gluten-free pasta.
Leftovers keep in the fridge for up to 2 days and can be reheated gently with a splash of water.

Nutrition

Serving Size: 1/4 of recipe
Calories: 460
Sugar: 5g
Sodium: 660mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 3g
Protein: 32g
Cholesterol: 65mg