This Mediterranean salmon recipe is a delicious easy healthy dinner ready in 30 minutes! With tomatoes, olives, capers, and savory spices, it’s bold and weeknight-friendly.
Who wouldn’t love a recipe with vibes of coastal living and sun-drenched tables? After traveling throughout the Mediterranean region the past few years, I am a bit of a super fan of this lifestyle (and the Mediterranean diet)! With this recipe, I wanted to create an easy healthy salmon dinner with vibes of that region, and I think I nailed it (I hope you’ll agree).
Tomatoes, olives, red onion, and lemon slices roast under the fish and collapse into a sort of sauce after baking. The salmon is rubbed with smoked paprika, garlic powder, onion powder, and cumin, which make the savory notes pop. It’s a dinner that truly tastes like you put in a lot more effort than you did!
Why You’ll Love This Recipe
- Big Mediterranean flavor. Kalamata olives, capers, garlic, and lemon slices bring flavor that makes you feel like you’re eating with a view of blue water.
- Done in under 30 minutes. It’s weeknight-fast: about 10 minutes of prep, 15–20 minutes in the oven.
- Healthy dinner that tastes satisfying. Salmon is packed with omega-3s and protein, and makes a full meal with a whole grain. One of my favorite healthy dinner ideas to date!
Ingredients You’ll Need
This recipe uses common Mediterranean ingredients to make a delicious baked fish recipe. While it’s not a traditional or authentic recipe, it reminds me a lot of the type of fish recipes I’ve eaten in Greece. Here’s what you’ll need:
- Cherry tomatoes: I love using a mix of red and yellow here when I can find them. They roast down into a jammy sort of sauce that mixes with the veggies.
- Olives: These add deep, briny flavor. I like using a mix of Kalamata olives and Castelvetrano olives, my favorite mild green variety.
- Capers: These add a punchy, pickled pop: a total Mediterranean diet power move!
- Spices: If you’ve made a lot of my recipes, you’ll know this spice combo: garlic powder, onion powder, smoked paprika, and cumin. The smoked paprika adds a vaguely smoky hint that ties everything together.
- Lemon slices: Roasting everything with lemon slices adds a nice pop of brightness.
- Fresh parsley or dill: Don’t skip the fresh herb at the end: Mediterranean style cooking is all about fresh herbs to add complexity and freshness.
How to Make Mediterranean Baked Salmon
The method here is simple enough to memorize after one or two tries:
- While the oven heats, take your salmon out of the fridge. Letting it sit at room temperature for even 10 to 15 minutes makes a real difference in how evenly it cooks. You can also brine the salmon, which helps to reduce albumin or the white stuff that sometimes appears on the surface after baking. See the Notes in the recipe below for how I do that!
- Toss the veggies with a bit of olive oil, a pinch of salt, and freshly ground black pepper directly in the baking dish.
- Pat the salmon dry, which is important so the spice rub stays on. Rub the fillets with olive oil and salt, lay them on top of the vegetables, then sprinkle with the seasonings. Scatter the capers over the top.
- Roast for 15 to 20 minutes depending on thickness. Cook until the temperature is 130°F at the thickest part or flesh that flakes easily when pressed with a fork. Finish with a fresh parsley or dill.
Tips for Perfectly Cooked Salmon
- Buy skin-on fillets. The skin acts as a buffer against the heat from the bottom of the pan, keeping the fish moist.
- Use a food thermometer. The temperature of 130°F is the sweet spot! A $15 instant-read thermometer is worth it. For more, see my guide of How to Know When Salmon is Done.
- Don’t skip drying the fish. Patting it dry with paper towels before seasoning helps the spices stick.
What to Serve Alongside
I love adding a quick whole grain as a side for this tasty Mediterranean salmon! Here’s how I like to accessorize it:
- Whole grain like seasoned quinoa, farro, or lemon rice is a perfect pairing
- A quick pasta like Israeli couscous (pearl couscous) or my easy orzo recipe are super fast and perfect for a quick meal
- Turn it into a bowl like a Mediterranean rice bowl or a salad like Greek salmon salad
- Add a green salad like my simple arugula salad or crisp apple salad
- Simple crusty bread like artisan bread or sourdough bread
Storage and Leftovers
Leftover Mediterranean salmon stores airtight in the refrigerator for up to 3 days. I personally don’t love leftover salmon, but I’ve found because this one has veggies alongside I was more willing to eat it in the next day (ha!).
Reheat gently in a covered skillet over low heat with a small splash of water.
Dietary Notes
This Mediterranean salmon recipe is gluten-free, dairy-free, pescatarian, and Mediterranean diet friendly.
Mediterranean Salmon
Pin RecipeThis Mediterranean salmon recipe is a delicious easy dinner ready in 30 minutes! With tomatoes, olives, capers, and savory spices, it’s bold and weeknight-friendly.
- Prep Time: 15 minutes
- Cook Time: 15 to 20 minutes
- Total Time: 0 hours
- Yield: 4 1x
- Category: Main Dish
- Method: Baked, Baking
- Cuisine: Mediterranean, Mediterranean Diet
- Diet: Dairy-Free, Gluten-Free, Mediterranean Diet, Pescatarian
Ingredients
- 1 pint cherry tomatoes, sliced in half (yellow and red if possible)
- ¼ cup olives, halved (Kalamata or a mix of Kalamata and a mild green olive like Castelvetrano)
- ½ red onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons drained capers
- 1 small lemon, thinly sliced into rings
- 2 tablespoons olive oil, divided
- 1 ¼ teaspoon kosher salt
- 1 1/2 pounds salmon fillets
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ tsp cumin
- Finely chopped fresh parsley or dill, for garnish
- Fresh ground black pepper
Instructions
- Preheat the oven to 425°F. Let the fish sit at room temperature while preheating (or brine it; see Notes).
- Place the chopped vegetables and lemon slices in the bottom of a 9 x 13″ baking dish. Mix with 1 tablespoon olive oil, ¼ teaspoon salt, and fresh ground black pepper.
- Pat the salmon dry. Rub it with 1 tablespoon olive oil and 1 teaspoon kosher salt (see Notes0 split between the filets. Place it on top of the vegetables in the pan. Mix the smoked paprika, garlic powder, onion powder, and cumin together, then sprinkle the fillets with the seasonings. Sprinkle the capers over the top.
- Place the pan in the oven and bake for 15 to 20 minutes (depending on the thickness of the fish), until the fish is flaky and the internal temperature is 130 degrees Fahrenheit when measured with a food thermometer. Garnish with chopped parsley and remove the lemon slices when serving (or eat them if you like!).
Notes
- Brining the salmon can help to avoid the “white stuff” or albumin that rises to the surface. To do so, in a shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes. Then pat the salmon dry and season with ½ teaspoon salt instead of 1 teaspoon.
More Salmon Recipes to Try
from A Couple Cooks https://ift.tt/lx6dIP3
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