Baked Mediterranean Salmon Recipe

This Baked Mediterranean Salmon recipes an easy way to bring Mediterranean flavors to the table on a busy weeknight. The salmon bakes on a bed of cherry tomatoes, artichokes, olives, and capers with plenty of lemon, garlic, and fresh herbs. It's a healthy, Mediterranean diet friendly dinner that comes together with very little effort.

This is very much how I love to cook and eat: simple ingredients, bold Mediterranean flavors, and minimal fuss. My husband is usually a little sceptical (he naturally leans toward heavier, meaty dishes), but salmon dinners like this one almost always win him over-especially when there are olives and plenty of garlic involved.

This is an easy and healthy weeknight dinner idea that's full of Mediterranean flavor. It comes together with just a handful of ingredients, all baked in one casserole dish. Dinner's on the table in 25-30 minutes, and it fits beautifully into a Mediterranean diet.

If you love salmon as much as we do, you might also enjoy our Baked Moroccan Salmon with Harissa Chickpeas, our Sheet Pan Lebanese Salmon, or try our Greek Baked Cod recipe.

Scroll down for step-by-step photos, helpful tips, and fun flavor variations!

Jump to:

• Ingredients You'll Need
• How to Make Mediterranean Salmon
• Flavor Variations, Add-Ins and Substitutions
• What to Serve with Mediterranean Salmon
• Best Wine Pairings for Mediterranean Baked Salmon
• Storage Instructions
• FAQ's
• More Mediterranean Inspired Recipes
• Baked Mediterranean Salmon Recipe

Ingredients You'll Need

Here's what you'll need for this Mediterranean salmon bake:

• Extra virgin olive oil - the base of the marinade; adds richness and carries the lemon and garlic.
• Freshly squeezed lemon juice - bright acidity that lifts the whole dish.
• Garlic cloves - for that classic savory Mediterranean flavor.
• Fresh dill - gives a fresh, herby finish that works so well with salmon.
• Cherry tomatoes - soften into a juicy tomato mixture that lightly "sauces" the salmon.
• Artichoke hearts - tender and slightly tangy, they make the dish feel hearty.
• Red onion - sweetens as it bakes and adds depth to the vegetables.
• Kalamata olives - bring a salty, briny note that makes everything taste more Mediterranean.
• Capers - little pops of salty-tangy flavor throughout.
• Salmon fillets - the star of the show, packed with high-quality protein, heart-healthy omega-3 fatty acids, and essential nutrients like vitamin B12 and vitamin D. It's one of the most nutritious fish you can eat and a great fit for the Mediterranean diet.  Learn more about salmon's nutrition and health benefits.
• Salt and freshly ground black pepper - to season everything and bring the flavors into focus.

See the recipe card for quantities.

How to Make Mediterranean Salmon

Preheat the oven

Heat your oven to 200°C (400°F).

Make the marinade

In a small bowl, whisk together the olive oil, lemon juice, garlic, and chopped dill.

 Prepare the vegetables

In a 30 × 20 cm (9 × 13 inch) casserole dish, combine the cherry tomatoes, artichokes, red onion, kalamata olives, and capers. Drizzle with two-thirds of the marinade, season with salt and pepper, and toss to coat evenly.

Prepare the salmon

Pat the salmon fillets dry with paper towels. Place them on top of the vegetables, nestling them slightly into the mixture. Drizzle with the remaining marinade and season lightly with salt and pepper.

Bake the salmon

Bake uncovered for 12-15 minutes, or until the salmon is just opaque in the center and flakes easily with a fork. (Cooking time may vary depending on the thickness of the fillets.) Rest for 3 - 5 minutes before serving.

Chef's Tip - For the juiciest salmon, aim for an internal temperature of 54-57°C (130-135°F) and let carryover cooking bring it up to about 63°C (145°F) as it rests. This keeps the fish tender and moist rather than overcooked.

Serve

Remove from the oven and sprinkle with chopped flat-leaf parsley. Serve with lemon wedges on the side.

Flavor Variations, Add-Ins and Substitutions

• Add a little heat: Sprinkle in some red pepper flakes or Aleppo pepper before baking.
• Boost the Mediterranean flavor profile: Add a few chopped sun-dried tomatoes or green olives along with the kalamata olives.
• Finish with feta: Crumble some feta cheese over the salmon just before serving.
• Add extra veggies: Toss in sliced zucchini, bell peppers, or baby spinach to bulk up the vegetable base.
• Use another protein: This flavor combo also works well with cod, trout, or even chicken thighs (you might just need to adjust the cooking time).

What to Serve with Mediterranean Salmon

This Mediterranean baked salmon works with so many simple sides. Here's few ideas:

• Salads: Arugula salad, Greek salad, bulgur salad, cucumber salad, or a roasted beet salad.
• Vegetables: Mediterranean roasted vegetables, cauliflower rice, or simple steamed green beans with olive oil and lemon.
• Potatoes: Mini Hasselback potatoes, Greek lemon potatoes, or boiled baby potatoes tossed with olive oil and herbs.
• Grains and pasta: Basmati rice, herbed orzo, quinoa, or bulgur wheat-great for soaking up the tomato mixture.

Best Wine Pairings for Mediterranean Baked Salmon

These wines pair beautifully with the lemon, herbs, and briny olives in this dish:

• Sauvignon Blanc - fresh and zesty with citrus notes that echo the lemon and cut through the richness of the salmon.
• Vermentino - a Mediterranean white with subtle herbal and citrusy notes that complement the dill and olive oil.
  Assyrtiko - crisp, mineral, and dry; a perfect match for the briny capers and olives.
• Dry rosé - especially refreshing in warmer months and lovely with the tomato and herb base.
• Light Pinot Noir - if you prefer red wine, this softer style won't overpower the delicate fish and Mediterranean flavors.

Storage Instructions

This salmon is best freshly baked, but leftovers still make a lovely lunch the next day.

• Fridge: Store cooled leftovers in an airtight container for up to 2 days.
• Not freezer friendly: The tomatoes and baked salmon can become watery and soft after freezing and thawing, so we don't recommend it.
• How to reheat: Warm gently in the oven at 160°C (325°F) until just heated through, or microwave in short bursts to avoid drying out.
• Ways to use leftovers: Flake the salmon into a big salad, tuck into a pita with cucumber and yogurt sauce, or serve over rice or quinoa with the leftover tomato mixture.

FAQ's

More Mediterranean Inspired Recipes

If you're building out a Mediterranean dinner rotation, you might also like:

This baked Mediterranean salmon recipe is one of those back-pocket dinners you can pull out on any busy weeknight. It's simple, healthy, and full of bright Mediterranean flavors made from everyday ingredients. 

If you try it, let us know in the comments how it turned out and what you served alongside it. Don't forget to Pin this recipe for later or share it with a friend who loves Mediterranean cooking.

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.