Description
This Mediterranean Salmon is a delightful mix of flavors with fresh cherry tomatoes, olives, and herbs. Perfect for a quick dinner, it’s both healthy and satisfying.
Ingredients
Scale
- 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 1/4 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. Allow the salmon to sit at room temperature while the oven heats.
- In a 9 x 13″ baking dish, combine the chopped vegetables and lemon slices with 1 tablespoon of olive oil, ¼ teaspoon of salt, and fresh ground black pepper.
- Pat the salmon fillets dry and rub them with the remaining tablespoon of olive oil and 1 teaspoon of kosher salt. Place the salmon on top of the vegetable mix.
- In a small bowl, mix the smoked paprika, garlic powder, onion powder, and cumin, and sprinkle this seasoning on the fillets. Top with capers.
- Bake in the preheated oven for 15 to 20 minutes, or until the salmon flakes easily and reaches an internal temperature of 130°F. Garnish with chopped parsley and serve.
Notes
For extra flavor, consider brining the salmon before baking.
Adjust seasoning based on personal preference, especially if you prefer less salt.
Lemon slices can be removed before serving, or they can be eaten if desired.
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg