Baked Feta and Salmon Pasta
Baked feta and salmon pasta is a one-pan Mediterranean meal where feta cheese and roasted cherry tomatoes melt into a creamy sauce without any cream, tossed with salmon, spinach, and penne.
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Baked feta and salmon pasta is a one-pan Mediterranean meal where feta cheese and roasted cherry tomatoes melt into a creamy sauce without any cream, tossed with salmon, spinach, and penne.
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Prices vary by store
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In a large baking dish, add the block of feta cheese, cherry tomatoes, and salmon pieces.
Sprinkle the dried Italian seasoning over the salmon, tomatoes, and feta. Drizzle with olive oil.
Bake until the salmon is cooked through and the tomatoes have burst.
Remove from the oven. Using a fork, smash the feta cheese and burst tomatoes to create a creamy sauce.
Add the fresh spinach and basil (if using) to the hot dish. The heat will wilt the greens.
Gently flake the cooked salmon into the sauce with a fork.
Add the cooked pasta to the baking dish.
Toss everything together until the pasta is fully coated in the sauce. Serve immediately.
Store leftovers in an airtight container for up to 2 days; reheat gently on low heat with a splash of water or pasta water to restore sauce consistency.
Yes. Bake the feta and tomatoes up to 1 day ahead, refrigerate, then reheat gently and toss with freshly cooked pasta.
Use skinless salmon fillets of similar thickness so they cook evenly in about 12–15 minutes at standard roasting temperature.
Yes. Any short pasta like rigatoni, farfalle, or orecchiette works; avoid thin, delicate shapes that may break apart.
Only if you use gluten-free pasta in place of regular penne; all other ingredients are naturally gluten-free.
Bake at moderate heat (around 375–400°F) and avoid boiling the sauce after adding feta; gentle heating keeps it creamy.
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