Q : How do I know when salmon is done baking?

A : The salmon should be just opaque in the center and flake easily with a fork. If you’re using a thermometer, aim for around 54–57°C (130–135°F) before resting and let carryover cooking bring it up to about 63°C (145°F) .

Q : Can I use frozen salmon fillets?

A : Yes. Thaw them completely in the fridge, pat very dry, and then proceed with the recipe.

Baked Mediterranean Salmon Recipe - Seasons in the Kitchen

Name: Baked Mediterranean Salmon Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
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

Description

This baked Mediterranean salmon recipe is 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.

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

1/2 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

1/4 cup flat-leaf parsley, washed and chopped

Lemon wedges

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Instructions

1. Preheat the oven
Heat your oven to 200°C (400°F).

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

3. 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.

4. 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.

5. 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.

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

Notes

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 2 days.

Not freezer friendly: The texture becomes watery and soft after freezing.

How to reheat: Reheat gently in a low oven (160°C / 325°F) or in short bursts in the microwave.

Ways to use leftovers: Flake into salads, wraps, pitas, or grain bowls with extra veggies.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 317
Sugar: 4.5 g
Sodium: 507.8 mg
Fat: 15.5 g
Carbohydrates: 14.1 g
Protein: 31.8 g
Cholesterol: 65.2 mg