Baked Mediterranean Salmon (Easy 30-Minute Dinner!)
Make this Mediterranean salmon recipe in just 20 minutes! Baked on a sheet pan or in a baking dish with bold flavors and minimal cleanup—perfect for busy nights.
Servings: 4 servings
Calories: 310.94kcal
Equipment
- 1 Knife
- 1 Cutting board
- 1 Small Bowl
Ingredients
- 1-1 ¼ pounds salmon cut into filets
- salt and pepper to taste
- 1 pint cherry or grape tomatoes cut in half
- ½ cup pitted kalamata olives cut in half
- ½ cup artichoke hearts diced (you can use marinated or canned)
- 2 tablespoons extra virgin olive oil
- ½ lemon juiced
- 3-4 garlic cloves chopped or minced
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- ¼ cup crumbled feta cheese
Instructions
- Preheat oven to 400 degrees F.
- To a sheet pan or baking dish, add the salmon and season with salt and pepper. Add the tomatoes, olives and artichoke hearts to the pan. (1-1 ¼ pounds salmon, salt and pepper, 1 pint cherry or grape tomatoes, ½ cup pitted kalamata olives, ½ cup artichoke hearts)
- In a bowl, mix together the remaining ingredients and pour on top of everything in the pan. (2 tablespoons extra virgin olive oil, ½ lemon, 3-4 garlic cloves, 1 tablespoon fresh dill, 1 tablespoon fresh parsley, ¼ cup crumbled feta cheese)
- Bake for 15-20 minutes, let the salmon rest for 5 minutes and serve.
Video
Notes
- Pat the salmon dry before seasoning so the oil and seasonings stick better and the fish roasts instead of steams.
- Use salmon fillets that are similar in thickness for the most even cooking.
- For the best flavor and texture, use fresh salmon and block feta cheese packed in brine.
- Cherry tomatoes work best because they release less moisture and create a richer sauce.
- Bake just until the salmon flakes easily with a fork and still looks slightly moist in the center. An internal temperature of 125–130°F will finish perfectly after resting.
- If your tomatoes are especially juicy, keep the dish uncovered so excess moisture can evaporate while baking.
- Let the salmon rest for 5 minutes before serving to help it stay tender and juicy.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked salmon in a freezer-safe container for up to 2 months.
- Reheat: Warm gently in a 300°F oven or microwave in short intervals until heated through.
Nutrition
Serving: 1serving | Calories: 310.94kcal | Carbohydrates: 4.98g | Protein: 30.29g | Fat: 18.06g | Saturated Fat: 3.61g | Polyunsaturated Fat: 4.41g | Monounsaturated Fat: 8.53g | Cholesterol: 86.3mg | Sodium: 414.81mg | Potassium: 734.38mg | Fiber: 1.48g | Sugar: 0.88g | Vitamin A: 191.39IU | Vitamin C: 9.27mg | Calcium: 72.47mg | Iron: 1.42mg
