This baked Mediterranean salmon has big, fresh flavors with a lemony shallot dressing and a topping of tomatoes, olives and basil. Plus, it’s ready in just 15 minutes!
We're starting up back at work and school this week after spring break, and re-entry is always tough. Hopefully we'll be back in the swing of things in the next couple of days.
Or else just eagerly awaiting the weekend...
Anyway, today we’re making baked Mediterranean salmon, which is just incredibly flavorful!
The salmon is simply roasted with olive oil, salt and pepper and lemon slices.
And then the magic happens.
We’ve got a simple sauce with shallots, garlic, lemon juice, white wine vinegar and a touch of Dijon mustard. It brings some serious flavor to the party.
And of course, since we’re going Mediterranean, we’re loading up our salmon with a topping of chopped tomatoes, olives and fresh basil.
Big, fresh flavors to make this a truly outstanding salmon dinner!
Plus, it’s ready in just 15 minutes, start to finish. You can’t beat that for a healthy, yummy dinner on a busy weeknight!
If you love baked salmon recipes as much as we do, also check out this southwest baked salmon, easy BBQ salmon and honey Dijon salmon for more ways to mix up the flavor and keep it feeling new each time.
Or if you’re a Mediterranean food addict like me, you might like Mediterranean shrimp skillet, easy Mediterranean chicken skillet and Mediterranean chopped salad for more of those gorgeous flavors.
But back to today’s recipe.
Let’s get cooking!
Now, I’ve got some notes and tips coming up below on how to make Mediterranean salmon. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
- Salmon: I prefer wild salmon because it has more flavor and is a tad healthier than farmed salmon, but either will work. Just make sure your salmon is completely thawed if it’s been frozen.
- Tomatoes: I like using the multicolored small round tomatoes, sometimes called rainbow or constellation. You can also sub cherry or grape tomatoes or even use heirloom tomatoes if they are in season.
- Olives: Kalamata olives are my go-to and they are readily available in most stores. You can certainly substitute your favorite type of olive.
- Basil: Fresh basil is my favorite herb to use here, but parsley or a mix of herbs would also work.
And this recipe really comes together so quickly and easily!
First, get your salmon prepped and get it into the oven.
While it’s baking, prep and make the sauce. Set that aside.
Then get the toppings — tomatoes, olives and basil — prepped.
When the salmon comes out, add the toppings and the sauce and it’s all ready to go.
And if you want some ideas to round out your meal, I’ve got you covered.
– This salmon goes great with steamed brown or white rice and a steamed vegetable.
– Other grains like farro or quinoa would be great pairings too. It’s pictured below with mixed grains from Trader Joe’s. Or use cauliflower rice to keep this a low-carb recipe.
– You could also serve this salmon with some cooked spaghetti or other noodle.
– Or serve this with roasted potatoes and a big salad.
– A big hunk of crusty bread would be another great accompaniment.
Lots of ways to enjoy it!
And as with most seafood, this really is best enjoyed immediately.
However, you can store leftovers, in a covered container, in the fridge for up to 1-2 days.
I hope you give this baked salmon a try for a new Mediterranean twist!
Baked Mediterranean salmon has big, fresh flavors with a lemony shallot dressing and a topping of tomatoes, olives and basil. Plus, it’s ready in just 15 minutes!
For the salmon:
- 1.25 lbs. salmon filets
- 1 teaspoon extra virgin olive oil
- Salt and black pepper
- 4 thin slices of lemon
For the sauce:
- 1 teaspoon extra virgin olive oil
- 1 medium shallot, finely chopped
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 cup halved multicolored tomatoes
- ¼ cup sliced kalamata olives
- ¼ cup fresh basil, julienned
- Preheat oven to 450.
- Place the salmon filets on a baking sheet lined with parchment paper or aluminum foil. Drizzle with olive oil and season with salt and pepper. Top with a lemon slice.
- Bake the salmon at 450 for 10-14 minutes, until cooked through. (It will depend on the thickness of your salmon.)
- Meanwhile, make the sauce. Heat the oil in a small sauce pan over medium heat. Add the shallot and garlic and sauté for 1 minute, until softened. Add the lemon juice, vinegar and Dijon mustard, stir to combine and then remove from heat.
- Place the cooked salmon on a plate or platter. Top with the tomatoes and olives. Drizzle with the sauce. Sprinkle the fresh basil over top. Serve immediately.
Salmon: I prefer wild salmon because it has more flavor and is a tad healthier than farmed salmon, but either will work. Just make sure your salmon is completely thawed if it’s been frozen.
Tomatoes: I like using the multicolored small round tomatoes, sometimes called rainbow or constellation. You can also sub cherry or grape tomatoes or even use heirloom tomatoes if they are in season.
Olives: Kalamata olives are my go-to and they are readily available in most stores. You can certainly substitute your favorite type of olive.
Basil: Fresh basil is my favorite herb to use here, but parsley or a mix of herbs would also work.
Serving ideas: Serve with steamed white or brown rice, farro or quinoa, spaghetti, roasted potatoes, or just a hunk of crusty bread.
Amount Per Serving: Calories: 352Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 89mgSodium: 321mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 32g
Hi. Looks great! Could I substitute capers for the olives? We don’t like olives. Thanks.
Absolutely! The capers would add a good briny finish, similar to the olives. You might just need 2 tablespoons though (instead of the 1/4 cup of olives called for). Hope you enjoy it!