Baked Salmon Feta Pasta

Some weeknights call for a dish that feels like a treat without asking much from you in return. That’s where this baked salmon feta pasta comes in. Everything roasts together in one dish and the oven does most of the work while you set the table or pour a glass of wine.

The tomatoes soften and caramelize, mixing with the creamy feta to make a tangy, rich sauce that coats the pasta beautifully. The salmon breaks into tender flakes, adding heartiness and enough protein to make it a full meal. Toss it all together and you’ve got something cozy, fresh, and so satisfying.

It’s a flexible recipe, too. I often add a handful of spinach or some olives if they’re around, but it’s just as lovely on its own. However you serve it, this pasta is one of those dinners that feels special but is simple enough for any busy evening.

Creamy baked salmon feta pasta tossed with cherry tomatoes and herbs

Ingredients

• 250-300g skinless salmon filet

• 15–20 cherry tomatoes

• 200g pasta of choice

• 125g feta cheese

• Olive oil

• Salt

• Pepper

• Thyme

• Chili flakes

• Other herbs to taste

Instructions

Preheat your oven to 200°C (390°F). In a baking dish, scatter the cherry tomatoes and place the block of feta cheese in the center. Nestle the salmon filet beside the feta.

Drizzle generously with olive oil, then season with salt, pepper, thyme, chili flakes, and any herbs you love. Bake for 20–25 minutes, until the salmon is cooked through and the tomatoes are soft and blistered.

Meanwhile, cook your pasta according to the package directions. Reserve a splash of the cooking water before draining.

Once the salmon and tomatoes are out of the oven, flake the salmon and mash the feta and tomatoes together to create a creamy, rustic sauce. Add the cooked pasta straight into the baking dish and toss everything together. Use a bit of pasta water to loosen the sauce if needed.

Serve warm, topped with fresh herbs or a squeeze of lemon juice if you like a little brightness.