This easy Salmon Feta Pasta is a fresh, Mediterranean-inspired dish ready in under 30 minutes. Flaky salmon, creamy feta, and juicy cherry tomatoes come together with penne, olive oil, and fresh herbs for a light yet satisfying meal.
If you like this recipe, you might like my Creamy Salmon Pasta or my Pasta alla Gricia.
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Hi! I couldn't wait to share this latest pasta recipe with you! This is a riff on a pasta I used to make when I was first cooking on my own and it was made with shrimp and feta. This Salmon Feta Pasta brings together everything I love about Mediterranean cooking. It's all the fresh, simple ingredients that let the flavors shine.
Flaky salmon, creamy feta, and sweet cherry tomatoes come together with penne pasta, olive oil, and fresh herbs for a dish that feels both comforting and light. It’s the kind of meal you can make on a weeknight but still serves beautifully for guests.
The salty feta balances the richness of the salmon, while a touch of sea salt and freshly ground black pepper tie every bite together. Add a squeeze of lemon and a drizzle of good olive oil before serving, and you’ll have a pasta that tastes like summer by the sea, no matter the season.
Ingredient Notes
- Salmon: Fresh salmon fillet, tender and rich, perfect for a light yet satisfying meal.
- Olive oil: Use a good-quality extra virgin olive oil for flavor and a silky finish.
- Sea salt: Enhances all the natural flavors—use just enough to balance the dish.
- Freshly ground black pepper: Freshly ground for a subtle heat and depth that ties everything together.
- Feta: Creamy feta cheese that adds a tangy, savory note to the warm pasta and salmon.
- Tomatoes: Sweet cherry tomatoes that roast beautifully and bring a burst of freshness.
- Shallots: You could use shallots, or sweet onion. You could even leave shallots or onions out. I like the flavor of using just a bit of sliced shallots.
- Herbs: A mix of fresh herbs like parsley or basil to brighten every bite.
- Pasta: Penne pasta, ideal for catching every bit of the sauce and flaky salmon.
How to Make Salmon Feta Pasta
First thing to do is gather up your ingredients.
- Step 1: Prep and Bake – Preheat your oven to 400°F. In a small greased baking dish, add the salmon, feta, and cherry tomatoes. Add the sliced shallots on the tomatoes and around the baking dish.
- Step 2: Drizzle on the olive oil.
- Step 3: Season with salt, and freshly ground black pepper.
- Step 4: Squeeze on the lemon juice. Depending on the thickness of your salmon, it could take for 15–20 minutes until the salmon is ready. When it flakes easily and is the temperature you like it, it is ready (I like mine medium). If your salmon is ready at the 15-20 min mark, remove it, and let the tomato/feta mixture continue on baking.
Cook the pasta- When the tomato feta sauce is half way to being finished, bring a large pot of salted water to boil. Add the pasta to the boiling water and cook until it is al dente (be sure to check the timing on the pasta packaging and set a timer). Reserve ½ cup of the starchy pasta water.
- Step 6: Toss with Pasta – With a fork or a banana masher, begin to mash the tomatoes and feta. Add the cooked penne and toss until coated in that creamy sauce. Salt & pepper to taste. (add some extra olive oil if you'd like!)
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Our Recipe Tips
- Cook the pasta al dente: It should be tender but still have a slight bite so it holds up well when tossed with the sauce.
- Use high-quality olive oil: The flavor shines through in simple pasta dishes, so choose a good extra virgin variety.
- Season the pasta water: Add a generous pinch of sea salt to the boiling water—it’s your first layer of flavor.
- Flake the salmon gently: Use a fork to break it into large, tender pieces so it doesn’t dry out.
- Reserve pasta water: A splash of it helps the sauce cling beautifully to the pasta.
- Don’t overbake the salmon: Cook just until it flakes easily to keep it moist and buttery.
- Use fresh herbs at the end: Add parsley or basil right before serving for color and brightness.
- Add feta last: Toss it in just before serving so it stays creamy without melting completely.
- Combine gently: The sauce has different components and textures. Mom taught me to combine it in separate parts so it doesn't look like one big messy mush.
Storing & Freezing
Storing:
- Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently with a splash of olive oil or water to keep it creamy.
Freezing:
- I do NOT recommend freezing. It is not ideal, as feta and salmon can change texture.
FAQ'S
Yes, you can use frozen salmon—just thaw it completely in the fridge overnight and pat it dry before cooking.
You can cook the pasta and salmon in advance, then toss everything together before serving. Add a drizzle of olive oil to refresh the sauce.
Absolutely. Try spaghetti, rigatoni, or fusilli—just keep the sauce-to-pasta ratio balanced.
It tastes great warm or at room temperature, and even works as a Mediterranean-style pasta salad.
What to serve with this recipe
- A side salad of mixed greens with a simple vinaigrette dressing
- Roasted vegetables such as Brussels sprouts, carrots and parsnips
- Garlic bread or crusty French bread for dipping in the sauce
- Grilled chicken or shrimp for added protein
- Tiramisu is easy to make and the perfect way to end the meal
More Pasta Recipes to Try
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📖 Recipe
Salmon Feta Pasta
Equipment
- large sauce pan
Ingredients
- 1 lb penne pasta you could use rigatoni or farfalle
- 1 salmon fillet
- 3 Tablespoons extra virgin olive oil
- 1 cup feta cheese
- 1 ½ cups cherry tomatoes or more if you love them!
- 1 shallot sliced, use more or less to your taste (can also use a Sweet or white onion)
- 1 lemon (organic) juice and rind
- 1 teaspoon sea salt or to taste
- ½ teaspoon fresh black pepper more to taste
- 2 Tablespoons fresh parsley leave chopped stems removed
Instructions
Prep and Bake
- Preheat your oven to 400°F. In a small greased baking dish, add the salmon, feta, cherry tomatoes, and shallots (or onions). Add salt, pepper & olive oil overtop. Squeeze the lemon juice on the salmon. Bake for 15–20 minutes until the salmon flakes easily.
Remove salmon
- Depending on thickness of the salmon, the salmon could be ready in 12-15 minutes. Set a timer for the salmon, and if it's ready around 12-15 minutes, remove it and set it aside on a plate while the tomatoes and feta continue to bake. The tomatoes and feta are ready when the tomatoes are bursting and the feta is soft and gets a little color (that could take a full 25-30 minutes).
Cook the pasta
- When the tomato feta sauce is half way to being finished, bring a large pot of salted water to boil. Add the pasta to the boiling water and cook until it is al dente (be sure to check the timing on the pasta packaging and set a timer). Reserve ½ cup of the starchy pasta water.
Mix It Up
- Before combining, flake up the salmon with a fork away from the skin. Using a fork (or a potato masher for extra speed), combine the feta, and tomatoes together. Stir in salt, a drizzle of olive oil, and chopped parsley until everything is creamy and well combined. Sprinkle on some lemon rind (if you like).
Toss with Pasta
- Add the cooked penne and toss until coated in that creamy sauce. Add a bit of the reserved starchy pasta water, if needed. Salt & pepper to taste. (add some extra olive oil if you'd like!)
Serve and Enjoy
- Plate it up, garnish with extra parsley if you’re feeling fancy, and dig in!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Salmon: You can bake, grill, or pan-sear the salmon—just be careful not to overcook it so it stays tender and flaky.
- Pasta water: Always save a bit before draining; it helps create a silky sauce that clings to the pasta.
- Feta: Use block feta in brine if possible—it’s creamier and more flavorful than pre-crumbled feta.
- Herbs: Fresh basil, parsley, or dill add brightness; avoid dried herbs for this recipe.
Tomatoes: Roast until blistered for the best flavor and natural sweetness. - Seasoning: Taste before serving and adjust with sea salt, freshly ground black pepper, or a squeeze of lemon juice.
- Serving: Drizzle with extra virgin olive oil right before serving for a glossy, restaurant-style finish
Tessa says
This salmon pasta feta is really easy, and really delicious! Best part for me is there is not much to clean!
Rose says
Such a smart, fuss-free way to bring Mediterranean flavors to the table. I’m bookmarking this for weeknights when I want something quick but still special.
Sara says
I love salmon, I love feta, I love pasta, and this recipe brought them all together beautifully. I'm planning to try it with smoked salmon as well.
Kathy says
This was absolutely delicious! I'd made feta pasta before, but never thought to add salmon. I loved this addition and will for sure make it again.
Susie says
I loved this simple recipe! All of my favorite flavors in one dish.
Lisa says
This salmon pasta is so so delicious!
Naomi says
This salmon is so so good! Thank you for this.
Jackie says
This was super yummy! I actually used leftover salmon from a whole filet I cooked the night before. It was a great way to use up leftovers.
Jena says
I am always on the lookout for salmon recipes, and this pasta and feta recipe is awesome —tastes great and is easy to make!
swathi says
Salmon feta pasta is delicious and easy to put together, we enjoyed as family dinner.