Preheat your oven to 400°F. While it heats, mince your 3 garlic cloves finely, chop the 6 sprigs of oregano and 6 sprigs of dill, zest your lemon to get 1.5 tbsp plus an additional 1 tsp, and squeeze fresh lemon juice to get 1.5 tbsp. Finely dice the large shallot into 1/8-inch pieces, halve the 15 cherry tomatoes, and crumble the 1/2 cup feta cheese into roughly 1/2-inch chunks. Slice 6 thin rounds from your lemon. Having everything prepped and ready makes the cooking process smooth and allows you to focus on timing.

In a small bowl, combine 3 tbsp olive oil, the 1.5 tbsp lemon zest, 1.5 tbsp lemon juice, minced garlic, chopped oregano, chopped dill, 1/2 tsp salt, and 1/2 tsp black pepper. Stir well to combine and allow the flavors to meld for a minute. This herb mixture will create the flavorful crust on your salmon and develop the Mediterranean character of the dish.

Heat 2.5 tbsp of olive oil (preferably a peppery extra virgin like Gaea) in a large oven-safe skillet over medium-high heat until shimmering. Season the 4 salmon fillets lightly with salt and pepper on both sides, then place them skin-side down in the hot skillet. Sear for 4 minutes without moving them—this creates a golden, flavorful crust that locks in moisture and develops complex flavors. I find this initial sear makes all the difference in getting restaurant-quality results at home.

Spread the herb marinade from Step 2 generously over each salmon fillet, then top each with a lemon slice. Scatter the diced shallot and halved cherry tomatoes around the salmon in the pan. The vegetables will roast alongside the fish and add fresh acidity and sweetness. Transfer the entire skillet to your preheated 400°F oven and bake for 5 minutes or until the salmon reaches an internal temperature of 145°F—this ensures moist, perfectly cooked fish that flakes gently at the fork.

While the salmon finishes cooking, combine the crumbled feta cheese from Step 1, the reserved 1 tsp lemon zest, 1 tbsp capers, and 1 tsp honey in a small bowl. Stir gently to combine—the honey adds a subtle sweetness that balances the briny capers and salty feta, creating a sophisticated topping. Once the salmon is cooked through and the oven timer sounds, remove the skillet carefully from the oven and let it rest for 1 minute.

Transfer the cooked salmon fillets to your serving plates or a platter, distributing the roasted shallot and cherry tomatoes from the pan alongside or over the fish. Top each salmon fillet with a generous spoonful of the feta mixture from Step 5, allowing some to cascade down the sides. Serve immediately over rice, orzo, or your preferred grain to soak up all the flavorful pan juices.