Short Description
A vibrant and nutritious salmon bake featuring tender fillets and colorful Mediterranean vegetables, finished with tangy feta and fresh herbs—ideal for a healthy yet flavorful dinner.

Why You’ll Love This Recipe

Simple and fuss-free: One-pan dish with minimal prep and clean-up.
Mediterranean goodness: Combines lean protein, olive oil, fresh veggies, and feta for a balanced, anti-inflammatory meal.
Quick and satisfying: Ready in under 35 minutes—perfect for busy weeknights.
Versatile: Easily adapted with seasonal vegetables or your favorite herbs.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 salmon fillets (about 6 oz each)
1 zucchini, sliced
1 red bell pepper, chopped
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup pitted Kalamata olives, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Juice of 1 lemon
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste

directions

Preheat your oven to 400 °F (200 °C). Prepare a baking dish by lining it with parchment paper or lightly greasing it.
In a large bowl, combine the zucchini, bell pepper, red onion, cherry tomatoes, and olives.
Drizzle the olive oil over the vegetables, then add the minced garlic, dried oregano, and lemon juice. Season with salt and black pepper, and toss until everything is evenly coated.
Spread the vegetable mixture in a single layer in the prepared baking dish.
Place the salmon fillets skin‑side down atop the vegetables. Drizzle a little extra olive oil over the salmon, and season lightly with salt and pepper.
Sprinkle the crumbled feta cheese evenly over the entire dish.
Bake in the preheated oven for 20–25 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
Remove from the oven and garnish with freshly chopped parsley. Serve immediately.

Servings and timing

Servings: 2 main-course portions
Active prep time: 10 minutes
Cooking time: 20–25 minutes
Total time: 30–35 minutes

Variations

Swap vegetables: Use eggplant, asparagus, or broccoli depending on preference or seasonality.
Herb twist: Substitute fresh oregano or basil for a bright variation.
Protein alternative: Replace salmon with cod or chicken breast—adjust cooking time accordingly.
Dairy-free option: Omit the feta or replace with a dairy-free cheese substitute.
Spice it up: Add crushed red pepper flakes or a pinch of smoked paprika for a little heat.

storage/reheating

To store: Transfer leftovers to an airtight container and refrigerate for up to 2 days.
To reheat: Warm gently in a 350 °F (175 °C) oven for about 10 minutes or until heated through. Avoid the microwave to preserve texture—though it’s still fine if short on time.

FAQs

What type of salmon works best for baking?

Wild-caught salmon fillets such as sockeye or coho offer richer flavor and firmer texture, but farmed Atlantic salmon also works well.

Can I prepare this ahead of time?

Yes—assemble the dish (without baking) and refrigerate for up to 4 hours before baking. Add feta just before cooking to avoid excessive moisture.

Is it gluten-free?

Absolutely—the recipe contains no gluten ingredients, making it suitable for gluten‑free diets.

How do I know when the salmon is done?

The salmon is ready when it flakes easily with a fork and its internal temperature reaches 145 °F (63 °C).

Can I double the recipe?

Yes—use a larger baking dish and bake for an additional 5–10 minutes, checking doneness with fork‑flakiness.

What side dishes go well with this bake?

Serve alongside quinoa, couscous, or a crisp green salad to complete the meal.

Can I skip the olives?

Yes—omit them or swap with capers or roasted artichoke hearts for similar tang and texture.

What makes this healthy?

It’s rich in omega‑3 fatty acids, lean protein, heart‑healthy fats, and a variety of vegetables—aligned with Mediterranean diet principles.

Can I use fresh oregano instead of dried?

Yes—use approximately 1 tablespoon of chopped fresh oregano in place of 1 teaspoon dried.

My vegetables released too much water while baking—what can I do?

Drain excess liquid halfway through baking or arrange vegetables around rather than under the salmon for better moisture control.

Conclusion

This Mediterranean-style salmon bake brings together vibrant vegetables, flaky fish, and tangy feta in a simple yet elegant dish. It offers wholesome nutrition, effortless preparation, and a comforting reminder of coastal flavors. Ideal for weeknight dinners or a relaxed weekend meal—enjoy the burst of color, flavor, and health in every bite!