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Baked Mediterranean Salmon Recipe

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3.9 from 58 reviews

This Baked Mediterranean Salmon recipe features succulent salmon fillets baked alongside a vibrant mix of cherry tomatoes, artichoke hearts, kalamata olives, capers, and red onion. Marinated in a zesty blend of olive oil, lemon juice, garlic, and fresh dill, this dish boasts a bright, fresh flavor profile. Perfectly baked to tender perfection and garnished with parsley and lemon wedges, it makes a healthy and flavorful meal ready in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For the Marinade

  • 2 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 2 garlic cloves, minced
  • 2–3 tbsp fresh dill, chopped

For the Bake

  • 400 g (14 oz) cherry tomatoes, washed and halved
  • 1 can (400 g / 14 oz) artichoke hearts, drained and quartered
  • 1 red onion, finely diced
  • ½ cup kalamata olives, pitted
  • 2 tablespoons capers, rinsed
  • 4 salmon fillets, about 125 g (5 oz) each, thawed if frozen
  • Salt and freshly ground black pepper, to taste

To Serve

  • ¼ cup flat-leaf parsley, washed and chopped
  • Lemon wedges

Instructions

  1. Preheat the oven: Heat your oven to 200°C (400°F) to prepare for baking the salmon and vegetables.
  2. Make the marinade: In a small bowl, whisk together the extra virgin olive oil, juice of one lemon, minced garlic, and chopped fresh dill to create a flavorful marinade.
  3. Prepare the vegetables: In a 30 × 20 cm (9 × 13 inch) casserole dish, combine the halved cherry tomatoes, quartered artichoke hearts, finely diced red onion, pitted kalamata olives, and rinsed capers. Drizzle with two-thirds of the marinade, season with salt and freshly ground black pepper, then toss to coat the vegetables evenly.
  4. Prepare the salmon: Pat the salmon fillets dry using paper towels. Place the fillets on top of the vegetable mixture, nestling them slightly into it. Drizzle the remaining marinade over the salmon and season lightly with salt and freshly ground black pepper.
  5. Bake the salmon: Bake the salmon uncovered in the preheated oven for 12–15 minutes, or until the salmon is just opaque in the center and flakes easily with a fork. Note that cooking time may vary depending on the thickness of the fillets. After baking, rest the salmon for 3–5 minutes before serving.
  6. Serve: Remove the dish from the oven and sprinkle the baked salmon and vegetables with chopped flat-leaf parsley. Serve with lemon wedges on the side for an added burst of freshness.

Notes

  • For the juiciest salmon, aim for an internal temperature of 54–57°C (130–135°F) before resting; carryover cooking will bring it up to about 63°C (145°F), keeping the fish tender and moist.
  • If fresh dill is unavailable, substitute with finely chopped fresh parsley for a slightly different flavor.
  • Ensure the salmon fillets are of even thickness for uniform cooking.
  • You can use fresh lemon juice for best flavor, but bottled lemon juice can work in a pinch.
  • Resting the salmon after baking prevents it from drying out and enhances flavor.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://ellarecipe.com/baked-mediterranean-salmon-recipe/