This Mediterranean baked salmon is one of those beloved family dishes that doesn’t really have a proper name, and it varies slightly each time we make it. Do you have similar recipes that your family enjoys? For instance, my mom’s “meat and sour cream” creation (trust me, it’s better than it sounds), or my mother-in-law’s delightful “cranberry dish.” We call this one “salmon with tomatoes and olives,” and it’s just as delicious with halibut or mahi mahi. We love it so much that I finally decided to jot down the recipe and give our Mediterranean Baked Salmon a proper title, measuring the ingredients just for you.
This nutritious one-pan meal is ideal for busy weeknights or special gatherings. Baking the salmon alongside veggies and lemon yields tender, flavorful fish, as the vegetables create a savory sauce.
Keep reading for a new go-to dinner that’s quick to whip up.
The simplest salmon recipes begin at the market. For this Mediterranean Baked Salmon, I often ask the fishmonger to remove the skin for me, as I prefer to skip that texture in the final dish. Alternatively, I buy frozen salmon fillets that are skinless, thawing them in the refrigerator overnight.
This may be debatable, but I often go for farmed Atlantic salmon instead of wild salmon, which you usually hear recommended. I enjoy the milder taste of farmed varieties, plus they’re budget-friendly and easier to find. According to SeafoodWatch.org, Atlantic salmon raised in indoor tanks with wastewater treatment is a “Best Choice” for sustainability.
The other ingredients are vibrant, tangy, and perfect for summer! Cherry tomatoes bring a burst of color (chopped heirloom tomatoes work well too), along with whatever briny olives you have, salty capers, crushed garlic, fresh lemon slices, and chopped parsley. Eating this dish reminds me of a charming open-air seaside restaurant in Sicily that Adam and I adored during our travels. Plus, you only have one pan to clean up later! It doesn’t get any better.
Scroll down for the recipe card and video at the end of this post. If you try this dish, please leave us a comment and a rating!
Print Recipe
Description
This Mediterranean baked salmon recipe is a simple, healthy one-pan dinner that features a few flavorful ingredients.
Ingredients
- 4 5-ounce salmon fillets (skin removed)
- 1 pint grape or cherry tomatoes
- 1/3 cup pitted olives (your choice)
- 3 tablespoons capers
- 4 garlic cloves, peeled and smashed
- 3 tablespoons olive oil
- 1 lemon, sliced
- kosher salt and freshly ground black pepper
- chopped parsley, for garnish
Instructions
- Preheat your oven to 450 degrees. In a cast-iron skillet or baking dish, drizzle 2 tablespoons of olive oil to coat the base. Place the salmon fillets in the pan, then layer the tomatoes, olives, capers, garlic, lemon slices, and the remaining tablespoon of olive oil over the salmon. Season with salt and pepper, then bake until the salmon is cooked through and flakes easily with a fork, about 10–12 minutes.
- Top with parsley, a sprinkle of flaky salt, and a drizzle of olive oil. I enjoy serving this over quinoa or cauliflower rice. Enjoy!
Prep
10 minutes
Cook
10 minutes
Categories
Ingredients
- 4 5-ounce salmon fillets (skin removed)
- 1 pint grape or cherry tomatoes
- 1/3 cup pitted olives (your choice)
- 3 tablespoons capers
- 4 garlic cloves, peeled and smashed
- 3 tablespoons olive oil
- 1 lemon, sliced
- kosher salt and freshly ground black pepper
- chopped parsley, for garnish
Instructions
- Preheat the oven to 450 degrees. In a cast-iron skillet or baking dish, drizzle 2 tablespoons of olive oil to coat the bottom. Arrange the salmon fillets in the pan, then scatter the tomatoes, olives, capers, garlic, lemon slices, and the remaining tablespoon of olive oil over the salmon. Season with salt and pepper, then bake until the salmon is cooked through and flakes easily with a fork, about 10–12 minutes.
- Garnish with parsley, a pinch of flaky salt, and a drizzle of olive oil. I love it served over quinoa or cauliflower rice. Enjoy!
