Vibrant Mediterranean Baked Salmon (Print Version)
# Ingredients:
→ Fish
01 -
4 skin-on salmon fillets (about 6 ounces each), preferably wild-caught
→ Mediterranean Topping
02 -
1½ cups cherry tomatoes, halved (mixed colors look beautiful if available)
03 -
½ small red onion, thinly sliced into half-moons
04 -
½ cup Kalamata olives, pitted and roughly chopped
05 -
2 tablespoons fresh basil leaves, torn or chopped
→ Dressing & Seasonings
06 -
2 tablespoons extra virgin olive oil, plus more for drizzling
07 -
2 tablespoons fresh lemon juice
08 -
1 teaspoon dried oregano
09 -
½ teaspoon sea salt
10 -
¼ teaspoon freshly ground black pepper
# Instructions:
01 -
Position a rack in the center of your oven and preheat to 400°F (200°C). Lightly brush a baking dish large enough to hold all the salmon fillets with olive oil.
02 -
In a medium bowl, combine the halved cherry tomatoes, sliced red onion, and chopped Kalamata olives. Add the olive oil, lemon juice, dried oregano, salt, and pepper. Toss gently until everything is evenly coated in the dressing.
03 -
Pat the salmon fillets dry with paper towels and place them skin-side down in the prepared baking dish, leaving a little space between each piece. Season the tops with a pinch of additional salt and pepper.
04 -
Spoon the Mediterranean topping all around the salmon fillets, making sure to get some of the liquid from the bowl. Drizzle a little extra olive oil over each piece of salmon.
05 -
Bake the salmon in the preheated oven for 15-20 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
06 -
Remove the baking dish from the oven and let it rest for 2-3 minutes. Sprinkle the fresh basil over the salmon and vegetables just before serving. For an extra touch of brightness, serve with lemon wedges on the side.
# Notes:
01 -
This dish is part of the heart-healthy Mediterranean diet, rich in omega-3 fatty acids from the salmon and antioxidants from the vegetables.
02 -
For the best flavor, try to use wild-caught salmon if available.
03 -
The vegetable mixture can be prepared up to a day in advance and stored in the refrigerator until ready to use.