Preheat oven to 400 degrees F.
Season the salmon. Combine 2 minced garlic with 1 teaspoon lemon zest, ½ teaspoon red pepper flakes, 1 teaspoon paprika, and ½ teaspoon oregano. Rub 1 tablespoon oil into the salmon and season with salt and pepper. Spread the seasoning mix on the salmon and let sit for 20 minutes.
Meanwhile, make the caramelized onion and pepper relish. Heat 1 tablespoon oil in a saute pan over medium-low heat. Add the red onion and season with salt. Cook until browned and caramelized, about 20 minutes. Add the sliced bell peppers and cook until softened, about 5 minutes. Add 1 teaspoon minced ginger, 1 tablespoon sherry vinegar, a pinch of sugar, tossing to combine. Season the relish with salt and pepper and finish with 2 tablespoon chopped basil. Keep warm.
Bake the salmon for about 12-14 minutes or until the fish flakes easily. Remove from the oven and keep warm.
While the salmon is baking, make the whipped feta. In a food processor, puree 4 ounces feta with 2 tablespoon greek yogurt until smooth. Add 2 teaspoon fresh dill and pulse until combined.
Spoon the whipped feta onto a platter and place the salmon on top followed by the onion and pepper relish. Garnish with more fresh basil. Serve immediately.