Craving a quick, effortless dinner? This easy salmon feta pasta is a weeknight lifesaver — rich, creamy, and full of bright flavor from roasted cherry tomatoes and tender salmon. It’s essentially a one-pan recipe that comes together fast, perfect for busy evenings when you want something satisfying without a lot of fuss.
If you enjoy pasta, you may also like some of my other creamy pasta recipes, which pair great with this dish.
Ingredients
- Salmon fillet
- Feta cheese
- Cherry tomatoes
- Olive oil
- Fresh parsley
- Penne pasta
- Spices: garlic powder and smoked paprika
See the recipe card below for exact quantities.
Instructions
Place the salmon, feta and cherry tomatoes in a greased baking dish. Season with salt, pepper and drizzle with olive oil.
Bake for 15–20 minutes, then mash the salmon, feta and tomatoes together and add the seasonings.
Add cooked penne to the baking-dish mixture and toss to combine.
Mix well and serve with extra feta or parsley if desired.
- Prep and bake – Preheat the oven to 400°F (200°C). In a greased baking dish, combine the salmon, feta and cherry tomatoes. Season with salt, pepper and a drizzle of olive oil. Bake 15–20 minutes, until the salmon flakes easily and the tomatoes burst.
- Mash and season – Mash the baked salmon, feta and tomatoes together with a fork or potato masher. Stir in garlic powder, smoked paprika, extra olive oil and chopped parsley until creamy.
- Toss with pasta – Add cooked penne (al dente) and toss to coat in the sauce. Adjust salt and pepper to taste and add a splash of reserved pasta water if you want a looser, creamier sauce.
- Serve – Transfer to plates, garnish with additional parsley and feta if you like, and enjoy.
Scroll down to the recipe card for full details, servings and nutrition.
Substitutions
- Salmon: chicken breast, shrimp or canned tuna work well.
- Feta: goat cheese, ricotta or cream cheese for a milder, creamier sauce.
- Cherry tomatoes: grape tomatoes, sun-dried tomatoes or roasted red peppers.
- Garlic powder: fresh minced garlic or onion powder.
- Smoked paprika: regular paprika or a pinch of chili powder for heat.
- Olive oil: avocado oil or melted butter.
- Parsley: basil, cilantro or dill for a different herb profile.
- Pasta: any short pasta such as fusilli, rigatoni or farfalle.
Equipment
- Baking dish
- Medium pot for boiling pasta
- Knife and cutting board
Storage
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil if needed. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
Top tips
- Watch the bake time – Remove the salmon as soon as it flakes easily to avoid dryness.
- Reserve pasta water – A splash of starchy pasta water makes the sauce silkier and helps it cling to the pasta.
- Choose good feta – Block feta in brine tends to melt and cream up better than pre-crumbled varieties.
FAQs
Yes. Thaw completely and pat dry before baking to avoid extra moisture. Fresh salmon will give the best texture and flavor.
Stir in reserved pasta water or a little olive oil to loosen and make it creamier.
Yes — prepare the baked salmon-feta-tomato mixture up to 2 days ahead and store it refrigerated. Cook pasta fresh and combine when ready to serve.
Related
Looking for more pasta recipes with bold, creamy flavors? Try other favorites in your collection or explore similar dishes for weeknight cooking inspiration.
-
The Best Street Corn Pasta Salad with Chicken
-
Creamy White Bolognese Sauce (with Rigatoni)
-
Creamy Garlic Parmesan Chicken Ramen
-
Lemon Basil Pasta with Chicken
Easy Salmon Feta Pasta with Tomato (Baked)
Ingredients
- 1 salmon fillet
- 1 cup feta cheese
- 1 ½ cups cherry tomatoes
- 1 teaspoon salt (or to taste)
- ½ teaspoon fresh black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 250 g penne pasta, cooked al dente
Equipment
- Medium baking dish
- Pot for boiling pasta
- Knife and cutting board
Method
- Prep and Bake – Preheat oven to 400°F (200°C). In a greased baking dish add the salmon, feta and cherry tomatoes. Season with salt, pepper and olive oil. Bake 15–20 minutes until the salmon flakes and the tomatoes burst.
- Mix It Up – Mash the salmon, feta and tomatoes with a fork or masher. Stir in garlic powder, smoked paprika, olive oil and parsley until creamy.
- Toss with Pasta – Add cooked penne and toss until the pasta is well coated. Season to taste and add reserved pasta water if needed.
- Serve and Enjoy – Garnish with extra parsley or feta and serve warm.
Nutrition
Carbohydrates: 103 g
Protein: 45 g
Fat: 45 g
Notes
Tried this recipe?
Let us know how it turned out!
Food safety
- Cook seafood to a safe internal temperature and ensure it flakes easily.
- Do not use the same utensils or plates for cooked food that touched raw fish without washing them first.
- Wash hands thoroughly after handling raw fish.
- Don’t leave perishable food at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils suitable for your cooking method to avoid smoking and unpleasant flavors.
- Use proper ventilation when cooking on a gas stove.
