Baked Feta Salmon Pasta: Your New Weeknight Obsession

Looking for a comforting (but healthy) dinner to get you through December? This baked feta salmon pasta is the perfect balance of cozy and nourishing—your whole family will love it! With simple ingredients and irresistible flavors, you’ll find yourself making it all winter long. Start by baking cherry tomatoes with shallot and a block of tangy feta. Then, layer in tender salmon filets for a second bake. Toss everything together with steamed spinach, your favorite pasta, fresh herbs, and a bright squeeze of lemon. That’s it! Ideal for a variety of dietary needs, this versatile recipe is a winter staple you’ll turn to again and again.

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Why You’ll Love This Recipe

This baked feta salmon pasta is a crowd-pleaser in every sense— even my four-year-old gives it a thumbs up! Loaded with protein, healthy fats, and vibrant flavors, it’s a dish that’s as wholesome as it is simple to prepare. Plus, it’s easy to make your own: swap egg noodles for gluten-free or low-carb options, or trade the spinach for steamed broccoli or sautéed zucchini. Craving a Mediterranean twist? Add a cup of marinated artichokes for extra depth. With nourishing fats from feta and olive oil, this pasta is both filling and satisfying, making it the perfect family-friendly comfort meal.

Ingredients in Baked Feta Salmon Pasta

• 2, 4-oz salmon filets
• 1 block feta cheese (8 oz)
• 1 pint cherry tomatoes
• 1 small shallot, diced
• Extra-virgin olive oil
• 1 tablespoon Herbs de Provence
• Sea salt and black pepper, to taste
• 1/4 cup basil, chopped
• 2 tablespoons dill, chopped
• 1 juiced lemon
• 2 cups egg noodles (or gluten-free/low-carb pasta)
• 8 cups spinach

Salmon Filets

Rich in omega-3 fatty acids and high-quality protein, salmon filets provide a hearty and nutritious base for this dish.

Feta Cheese

The star of the show! Feta adds a creamy texture and tangy flavor. Feta is also a great source of calcium and protein. If possible, try to find Greek or Israeli feta (in brine). It has the best texture and taste! We love Odyssey feta.

Cherry Tomatoes

Bursting with antioxidants and vitamin C, cherry tomatoes add a burst of sweetness that complements the savory salmon and feta.

Shallot

With a subtle sweetness and mild onion flavor, shallots enhance the dish with a delicate depth and aromatic quality.

Extra-Virgin Olive Oil

This heart-healthy oil brings a smooth richness to the recipe, enhancing overall satisfaction while providing beneficial monounsaturated fats.

Herbs de Provence

This aromatic blend of herbs infuses the dish with a complex, Mediterranean-esque flare.

Sea Salt

Sea salt brings out the ingredients’ natural flavors, balancing and enhancing each bite!

Black Pepper

Adding a touch of heat and depth, black pepper complements the savory elements of the recipe.

Basil

Fresh basil is both fragrant and slightly sweet, adding a vibrant freshness to the dish.

Dill

Dill’s unique, slightly tangy taste pairs beautifully with salmon (but if you don’t like dill, you can omit it!).

Lemon

A generous squeeze of lemon adds zesty acidity, perfectly balancing the richness of the salmon and feta.

Egg Noodles

Serving as a comforting, hearty base, egg noodles (or sub with Carba-Nada egg noodles!) make the dish more filling and satisfying.

Spinach

Spinach boosts the dish with a dose of iron, fiber, and a fresh, subtle flavor that pairs well with the other ingredients.

How to Make Baked Feta Salmon

1. Start by preheating your oven to 400°F (200°C).
2. In a large baking dish, add cherry tomatoes and chopped shallot. Make space for the block of feta. Place it in the middle. Drizzle olive oil across the baking dish. Season the feta with Herbs de Provence. Bake for 15 minutes.
3. Remove the baking dish from the oven. Place salmon filets (skin side down) on top of the tomatoes. Season your fish with a bit more olive oil, salt, and pepper. Bake for 13-15 minutes.
4. Meanwhile, boil egg noodles and steam spinach.
5. Once the salmon is cooked to your liking, pull the pan from the oven. Remove the salmon skin. Place the filets back in the baking dish. Toss in steamed spinach and drained noodles.
6. Add dill, basil, and lemon juice.
7. Mix it all together until the salmon is flaked to bite-sized pieces and all ingredients are coated in feta.
8. Portion into bowls or plates. Dig in.

Enjoy your baked feta salmon as is! Otherwise—for added zest and spice—add lemon zest and chili flakes on top.

Is Crumbled Feta the Same as Block Feta?

Not exactly. Crumbled feta is pre-cut and often treated with anti-caking agents to prevent sticking, while block feta is sold in its natural, brined state. It maintains more moisture and a fresher flavor. For a richer and creamier texture in recipes (like this one!), block feta is the way to go. It’s often more economical and flavorful, too.

What Kind of Salmon Should I Use?

For this healthy baked feta salmon pasta dish, it’s best to use wild-caught salmon—such as Sockeye or King salmon. It’s rich in flavor, has a firm texture, and is sustainably caught. If wild-caught isn’t available (or in your budget!), look for sustainably farmed Atlantic salmon as a good alternative. It has fewer omega-3 fatty acids but offers a slightly milder taste and tender, flaky texture. At any rate, use fresh, not canned salmon!

A Balanced Dinner Idea

I love making this baked feta salmon for my family because it’s as nutrient-dense as it is tasty. And because it combines protein (salmon and feta) with healthy fats (olive oil and feta), fiber (spinach), and slow-digesting carbs (egg noodles), this recipe helps maintain stable blood sugar levels. Overall, steady blood glucose is key for both kids and adults. It supports healthy hormones, fewer mood fluctuations, better sleep, minimizes intense sugar cravings, and improves daytime energy.

Common Questions About This Baked Feta Salmon Pasta Recipe

To ensure your baked feta salmon pasta is mouth-wateringly delicious, use high-quality ingredients—like cold-pressed olive oil and feta in brine. And for the salmon, pull it from the oven right before it’s fully cooked (to avoid dry and tough fish). As it rests in the pan, it will finish cooking!

What kind of salmon should I use?

We prefer this best with wild-caught salmon, but sustainably farmed Atlantic salmon is delicious too. Use what fits your grocery budget. As mentioned, use fresh salmon (not canned).

Can I make this baked feta salmon pasta recipe gluten-free?

Yes! Simply choose your favorite gluten-free noodles. A few favorites include Rummo gluten-free rigatoni, Kaizen low-carb fusilli, and ZENB high-fiber cavatappi.

Can I make this recipe keto/low-carb?

Yes! Simply use a low-carb pasta, like Carba-Nada, ZENB high-fiber cavatappi, or Pastabilities ruffles.

Can I make it dairy-free?

Yes, it’s possible (although I haven’t tried a dairy-free version). Opt for Daiya’s feta-style block or Violife’s “Just Like Feta.”

Can I use frozen spinach?

Yes, but squeeze out as much water as possible once it’s steamed.

What kind of baking dish do you recommend?

You’ll want to use a large casserole/lasagna baking dish, like this.

How do I store the leftovers?

Store in an airtight container—in the fridge—for up to two days. The dish doesn’t need to be completely cool before it’s refrigerated! I wouldn’t recommend freezing. And rather than reheat the leftovers, I prefer to eat it cold the following day!

More Salmon Recipe Inspiration

My menstrual cycle meal plan includes salmon, this tzatziki salmon salad is perfect for a quick yet satisfying lunch, and this smoked salmon toast always hits the spot.