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Preheat your oven to 400°F (204°C).
Pat the salmon fillets dry using paper towels and place them skin-side down on a baking pan lined with parchment paper.
Scatter the cherry tomatoes around the salmon fillets on the pan.
In a small mixing bowl, combine the olive oil, lemon juice, minced garlic, chopped dill, dried oregano, salt, and pepper. Mix until all ingredients are well blended.
Brush or generously pour the marinade over the salmon fillets, ensuring they are well-coated. Drizzle any remaining marinade over the cherry tomatoes.
Transfer the baking pan into the preheated oven and bake the salmon and tomatoes for approximately 12-15 minutes. The salmon should easily flake with a fork, and the tomatoes should be slightly charred.
Remove from the oven and allow the salmon to rest for 5 minutes.
Serve the salmon fillets on plates, garnished with roasted cherry tomatoes, lemon slices, and Kalamata olives. Sprinkle with some feta.