"Fancy" dinner in just 20 minutes, this easy salmon recipe with vegetables and feta is the perfect weeknight meal! Loads of bold Mediterranean flavors you'll love.
Another Mediterranean-style baked salmon!
No one is ever mad when I serve salmon! And luckily, it’s the kind of “fancy” dinner I can pull together any night of the week.
Plus, your salmon dinner can look different every single time—covered in lemon garlic sauce, topped with beautiful citrus slices, grilled with heaps of mango salsa, or, arranged with veggies and blocks of feta cheese all on one pan like in today’s recipe!
This oven-baked salmon with vegetables is the rage at my house lately, and for good reason.
First, the fish fillets take on a bold seasoning of sumac, dried oregano, and ground cumin before they are nestled between par-cooked veggies and slices of feta.
This one-pan dinner is ready in about 20 or so start-to-finish, and you’ll love the bold Greek vibes in this dish--we all know baked feta makes everything betta (sorry, had to!)
Cooking salmon in the oven is simple, but it can also turn dry quickly. So before we get to the recipe, let’s address a couple of important questions.
What temperature to cook salmon in the oven?
This oven-baked salmon cooks at 425°F, which makes for tender, perfectly flaky fish fillets quickly!
How long does it take salmon to cook in the oven?
It is important not to overcook your salmon. Remember that even thicker fish fillets will cook quickly. I like to aim for four to six minutes per half-inch of thickness. And since most salmon fillets are about 1-inch in the thickest part, I like to check around the 10-minute mark, sometimes even before. The fish is ready when the flesh turns opaque pink, and if you poke it with a fork, it should flake easily.
With today’s recipe, because it is salmon with vegetables all on one pan, I like to par-cook the vegetables for a few minutes before adding the salmon in. This is to avoid overcooking the fish.
Two more secrets to never-dry salmon in the oven
- Bring the fish closer to room temperature before baking! About 15 minutes before you start cooking, set the salmon on the counter to get it as close to room temperature as possible. Allowing the salmon fillets to return to room temperature helps them cook more evenly. For your safety, do not leave the fish out of the fridge for too long.
- Cover with foil to bake. Covering the pan with foil will trap the moisture and help cook the fish so that it is perfectly tender, moist, and flaky. Particularly if you have not cooked fish or salmon very much in the past, this technique will ensure success. In some cases, I wrap salmon and veggies in foil (or foil lined with parchment), and in this recipe, I cover the entire pan with foil. Either way works great.
Ingredients: What you’ll need for this easy salmon recipe
With a few salmon fillets, some vegetables, tangy feta, and a trio of Mediterranean spices, you have all you need for a mouthwatering meal! Here’s what you need to make this baked salmon with vegetables:
- Salmon fillet – You’ll need four salmon pieces of similar size, about 6 ounces each (1 ½ pounds in total)
- Vegetables and fresh produce— cherry tomatoes, bell peppers, mushrooms (I used baby bella), and garlic cloves (peeled and left whole).
- Seasoning – Dried oregano, sumac, ground cumin, and fresh thyme together, these very Mediterranean flavors make an earthy, pungent seasoning for the baked salmon, with the sumac also providing lemony undertones with a hint of sourness.
- Feta cheese – Use a block of feta in the brine and break it up into large pieces or chunks to bake with the veggies and fish.
- Large lemons, halved – Have the lemon ready to squeeze immediately over the fish when it comes out of the oven. The acid will add brightness that complements the rich flavor of the salmon.
How to make this easy baked salmon recipe
This baked salmon fillet recipe is an ideal weeknight fish dinner! Here’s how to make it (printer-friendly recipe below):
- Combine the seasonings. In a small bowl, combine 2 teaspoons oregano, 1 teaspoon sumac, and 1 teaspoon ground cumin with a small whisk or spoon.
- Par-cook the vegetables. Lightly oil a large baking dish or sheet pan. Add 1 cup cherry tomatoes, 5 ounces baby bella mushrooms, 1 sliced bell pepper of your choice, and 4 to 5 whole garlic cloves. Cut or break a large block of feta cheese into chunks and nestle the chunks amongst the vegetables. Season the veggies with 1 ½ teaspoons of the spice mixture, as well as a generous pinch of kosher salt and black pepper. Top with a few sprigs of fresh thyme, then drizzle with a couple tablespoons of quality extra virgin olive oil. Place the sheet pan on the center rack of a 425 degrees F heated oven, and roast, uncovered, for 10 minutes.
- Add the salmon and bake in 425 degrees F heated oven. While the vegetables are roasting, prepare the salmon fillets. Pat them dry and season on both sides with kosher salt, black pepper, and the remaining seasoning mixture. Don a pair of oven mitts and carefully remove the sheet pan from the oven. Place the salmon fillets on top of the veggies and feta. Cover with foil and return to the center rack of the heated oven. Cook for 15 minutes, or until the salmon is cooked through and flakes easily. Remove the sheet pan from the oven and immediately drizzle generously with fresh lemon juice. Serve and enjoy!
Can I use frozen salmon in this recipe?
Don’t have fresh salmon fillets? No problem! Frozen salmon will work just as well. Allow the salmon to thaw in the fridge overnight. About 15 to 20 minutes before cooking, take the salmon out of the fridge and set it on your kitchen counter to allow it to rise to room temperature before cooking.
What to serve with salmon
This easy salmon recipe with feta and vegetables makes a filling meal on its own. For a bit more heft, you can add a side of plain basmati rice, toasted orzo, or crispy smashed potatoes.
For a bit of crunch and texture, I like to pair the salmon and vegetables with a fresh salad.
Leftover and storage tips
Baked salmon is best eaten immediately, but leftovers will keep in in the fridge for 2 days. I like to keep the salmon fillets separate from the vegetables and feta in different airtight containers.
I don’t recommend reheating cooked salmon. Instead, keep it chilled and use it in a salad, like this Greek Salmon Salad. If you must, you can reheat the fish and vegetables briefly in a 350 degrees F heated oven, but be aware that salmon will quickly become dry (it may help to add a little liquid to the pan and cover with foil).
More baked salmon recipes to try
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Baked Salmon with Vegetables and Feta
Ingredients
- 2 teaspoon dried oregano
- 1 teaspoon sumac
- 1 teaspoon cumin
- 1 cup cherry tomatoes
- 1 bell pepper, any color, cored and sliced into thin sticks
- 5 ounces baby bella mushrooms, trimmed and halved
- 4 to 5 large garlic cloves, peeled
- 5 to 6 ounces feta cheese block, cut into large chunks
- 6 to 7 sprigs of fresh thyme
- Kosher salt and black pepper
- Extra virgin olive oil
- 4 6-ounce portions salmon fillet
- 1 to 2 large lemons, halved, for serving
Instructions
- Heat the oven to 425 degrees F and arrange a rack in the middle.
- In a small bowl, combine the oregano, sumac, and cumin.
- In a baking dish or sheet-pan, arrange the tomatoes, mushrooms, bell peppers, and 4 to 5 whole garlic cloves. Nestle the chunks of feta in between. Sprinkle with 1 ½ teaspoons of the spice mixture and a good pinch of kosher salt and black pepper. Add a few sprigs of fresh thyme. Drizzle with 1 to 2 tablespoon olive oil.
- Place the sheet pan in the heated oven on the center rack. Bake for 5 to 10 minutes until the veggies are softer.
- Meanwhile, pat the fish dry and season on both sides with kosher salt and black pepper and the remainder of the spice mixture.
- Carefully remove the sheet pan from the oven and add the fish in with the veggies and feta.
- Cover the sheet pan with foil and return to the center rack of the heated oven. Cook for about 10 minutes or until the fish is cooked through and flakes easily. Remove from the oven and immediately squeeze lemon juice onto the fish.
Video
Notes
- Two secrets to never-dry salmon in the oven
- Bring the fish closer to room temperature before baking! About 15 minutes before you start cooking, set the salmon on the counter to get it as close to room temperature as possible. Allowing the salmon fillets to return to room temperature helps them cook more evenly. For your safety, do not leave the fish out of the fridge for too long.
- Cover with foil to bake. Covering the pan with foil will trap the moisture and help cook the fish so that it is perfectly tender, moist, and flaky. Particularly if you have not cooked fish or salmon very much in the past, this technique will ensure success. In some cases, I wrap salmon and veggies in foil (or foil lined with parchment), and in this recipe, I cover the entire pan with foil. Either way works great,
- Can I use frozen salmon in this recipe? Don’t have fresh salmon fillets? No problem! Frozen salmon will work just as well. Allow the salmon to thaw in the fridge overnight. About 15 to 20 minutes before cooking, take the salmon out of the fridge and set it on your kitchen counter to allow it to rise to room temperature before cooking.
- What to serve with salmon: This easy salmon recipe with feta and vegetables makes a filling meal on its own. For a bit more heft, you can add a side of plain basmati rice, toasted orzo, or crispy smashed potatoes. For a bit of crunch and texture, I like to pair the salmon and vegetables with a fresh salad.
- Leftover and storage tips: Baked salmon is best eaten immediately, but leftovers will keep in in the fridge for 2 days. I like to keep the salmon fillets separate from the vegetables and feta in different airtight containers. I don’t recommend reheating cooked salmon. Instead, keep it chilled and use it in a salad, like this Greek Salmon Salad. If you must, you can reheat the fish and vegetables briefly in a 350 degrees F heated oven, but be aware that salmon will quickly become dry (it may help to add a little liquid to the pan and cover with foil).
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices (like the sumac and ground cumin used in this recipe).
This was so delicious! I didn’t have mushrooms, but had asparagus I wanted to use. They were also perfectly cooked and worked well. The seasoning really pulled the whole dish together! I was able to use homegrown tomatoes that really added to the flavor I think. This is a definite repeat recipe and a hit even with a family member who is less fond of vegis😉
I made this with tuna steaks and omitted the bell pepper since I did not have one. I used 8 oz of baby bellas instead. I cut two lemons in half and roasted them with the fish and vegetables and then squeezed them over the dish after cooking. I served this with brown rice and it was delicious. It would also be good with polenta. This is a keeper!
Thanks for sharing your version, Ellen! Sounds amazing!!
This is wonderful! I used zucchini instead of the bell pepper (can't have them), and used the whole 8 oz container of mushrooms, but otherwise followed the recipe to a T. I will be making this often, and it is a beautiful dish to serve company, too!
The flavour was awesome. Cooked salmon for 10 minutes and it was perfect. Will definitely make this again
Oh my gosh! This was amazing. The flavors were on point and the feta was outstanding. I will def be making this again. Thank you for all your wonderful recipes...they never disappoint.
I’ve enjoyed making this a number of times. I’d like to use with additional seasonal veggies, such as zucchini, Brussels sprouts etc. any thoughts on whether the cook8ng time would be same before additi g salmon, or should the vegis be cooked prior and each for different times before adding the salmon. I’m particularly concerned that the zucchini not get mushy. ( sorry for typos- found it difficult to correct once typed)
I heard you say "large garlic cloves," we've discovered that the smaller cloves are much more tastier.
This was an awesome treat. It also works with trout, which is great since my husband fishes. (Gulf of Mexico)
This is my favorite way to eat salmon now. Thank you.
Great recipe. I used broccoli instead of mushrooms, and roasted the veggies for 15 min before adding the salmon on top for 10 min. Came out great. The spice mixture and creamy feta pulled the whole dish together.
Sounds delicious, husband isn’t a fan of Salmon! Can I make it with Haddock? Look forward to your reply 😊
Hi, Marsha. Sure! I think that would work, but, of course, the cooking time might vary. I would just keep a close eye on it the first time you do it. Haddock is fully cooked when it reaches an internal temp of 145 degrees F and flakes easily with a fork. Enjoy!