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A baked salmon filet with lemon slices, julienned basil, halved olives, tomatoes and a shallot dressing on a white platter.
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Mediterranean Salmon

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Yield: 4 servings

Ingredients

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

For serving:

  • 1 cup halved multicolored tomatoes
  • ¼ cup sliced kalamata olives
  • ¼ cup fresh basil, julienned

Instructions

  • 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.

Notes

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.

Video

Nutrition

Serving: 1serving | Calories: 352kcal | Carbohydrates: 5g | Protein: 32g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 89mg | Sodium: 321mg | Fiber: 2g | Sugar: 2g
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