There’s something fishy going on in the kitchen…
It might be fishy, but there’s nothing suspicious about this Mediterranean baked salmon – it’s one of the easiest salmon recipes in my repertoire! An American twist on Mediterranean cuisine, this classic seafood favorite is packed with flavor but is free of gluten – and guilt! Salmon feels like a splurge, but it’s deceptively healthy, giving you a boost of omega 3’s, protein, and vitamins with every beautifully flaky bite.
This particular take on baked salmon is ideal for quick, weeknight meals. With a 20-minute cook time and minimal dishes, it’s honestly less painful—and far tastier—than braving the McDonald’s drive-thru at rush hour. Topped with olives, tomatoes, and capers, this dish encapsulates summer in Sicily. Baked until golden pink, these salmon fillets will practically melt in your mouth. The potent tang of minced garlic pairs perfectly with the subtle sweetness of the tomato, while the fish itself tastes almost buttery. A dollop of Greek yogurt adds a deliciously rich and cool counterpart to the vibrant warmth of the salmon. Even though it boasts decadent flavors, this dish is wonderfully light, leaving you satisfied without feeling painfully stuffed at the end of dinner. The results will make you feel like a master chef – but without the mess. No one else needs to know it only took one pan!
Scrumptiously Tender Salmon
The salmon is the star of this no-frills but fancy-feeling dish. Thankfully, it’s a breeze to prepare, though you’ll want to ensure the salmon comes out as tender and flavorful as possible.
One step that’s easy to forget but makes a big difference is patting down the salmon with a paper towel. This soaks up excess moisture to promote even cooking and help the seasoning stick to the fillet. Keep an eye on the time and the salmon, being careful not to overcook it. If in doubt, you can use a meat thermometer to check the internal temperature, which should reach 145 degrees (according to the FDA).
Ingredients
- 2 skinless boneless salmon fillets
- Kosher salt to taste
- Ground pepper to taste
- 2-3 garlic cloves minced
- 1 tbsp olive oil
- 1/2 cup kalamata olives pitted and halved
- 1/4 cup sun-dried tomatoes drained and chopped
- 2 tbsp capers with a splash of their juice
- 2 tbsp fresh dill chopped
- Plain Greek yogurt or sour cream optional for serving
How to Make Mediterranean Baked Salmon
Step 1: Preheat your oven to 400ºF.
Step 2: Prepare the salmon by placing the fillets in a baking dish. Season each fillet with salt and pepper. Massage them with minced garlic and a drizzle of olive oil (a true salmon spa!).
Step 3: Add kalamata olives, sun-dried tomatoes, and capers on your salmon.
Step 4: Roast the salmon in the preheated oven for 14-18 minutes (stop when flaky and with a golden color on top).
Step 5: Garnish with fresh dill. You can add a spoonful of Greek yogurt or sour cream on the side.
FAQs & Tips
Although Mediterranean baked salmon doesn’t take long to prepare, you can still work ahead, seasoning your salmon and storing it in the fridge before you need to bake it. However, to keep the salmon from drying out, it’s best to make it in one go if you can.
Leftovers can be stored in the fridge for up to 3 days, and I’d recommend keeping the fillet and toppings in different containers. To reheat the salmon, pop it into the oven at 275 degrees for about 10 – 15 minutes. Loosely cover it with foil to help retain moisture and keep the fillet tender.
Salmon can get expensive, but that doesn’t mean this recipe is a write-off. Try substituting salmon steaks for a more budget-friendly option!
Canned olives aren’t ideal. If possible, stick with Kalamata olives, which offer a richer flavor and meatier texture.
I would highly advise against skipping the yogurt. It adds a cool, tangy contrast that elevates the dish into something special. However, if you despise yogurt, you can substitute sour cream for a similar effect. (Yogurt is a little weird if I think about it for too long…)
It’s your kitchen – take charge! It’s pretty simple to change up the profile of your fillet; popular seasonings include rosemary, thyme, and paprika. Serving up this salmon with a lemon slice provides a shower of citrus that pairs perfectly with the tang of the yogurt! Additionally, while this recipe calls for sun-dried tomatoes, you’re also welcome to use garden-fresh cherry tomatoes for an added punch of summertime freshness.
Serving Suggestions
Mediterranean baked salmon is a delicious and diet-conscious dish that doesn’t compromise on taste! A wonderful entrée for lunch or dinner, salmon pairs well with several different side dishes. A garden-fresh salad with feta cheese, chickpeas, chopped veggies, and a vinaigrette of your choice makes for a snappy, refreshing side. For something a little more filling, you could also opt for quinoa, brown rice pilaf, or a thick slice of crusty bread. And don’t forget baklava for dessert! Although, baklava might defeat the whole “quick and healthy” part of having baked salmon for dinner… oops!
I hope you enjoy making – and eating! – this dish. It’s one fishing story that never fails to live up to the hype.
Mediterranean Baked Salmon
Ingredients
- 2 skinless boneless salmon fillets
- Kosher salt to taste
- Ground pepper to taste
- 2-3 garlic cloves minced
- 1 tbsp olive oil
- 1/2 cup kalamata olives pitted and halved
- 1/4 cup sun-dried tomatoes drained and chopped
- 2 tbsp capers with a splash of their juice
- 2 tbsp fresh dill chopped
- Plain Greek yogurt or sour cream optional for serving
Instructions
- Preheat your oven to 400ºF.
- Prepare the salmon by placing the fillets in a baking dish. Season each fillet with salt and pepper. Massage them with minced garlic and a drizzle of olive oil (a true salmon spa!).
- Add kalamata olives, sun-dried tomatoes, and capers on your salmon.
- Roast the salmon in the preheated oven for 14-18 minutes (stop when flaky and with a golden color on top).
- Garnish with fresh dill. You can add a spoonful of Greek yogurt or sour cream on the side.
Nutrition
