This Mediterranean Salmon Recipe with cherry tomatoes, olives, capers and lemon zest is so tender and flavorful and takes under 30 minutes. The perfect recipe for busy weeknights but special enough to serve for special occasions. You will love the fresh Mediterranean flavors that taste of summer by the sea - where ever you are! Le Chef asked for 2 servings of this dish - he loved it so much.
A healthy salmon dish, full of fresh flavors that you can cook in under a half hour.
One of my favorite light recipes! This easy baked salmon recipe requires just olive oil and 25 minutes to cook and is a superstar in my weekly menu rotation. You will love this easy salmon recipe with fresh vegetables.
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Ingredients for 4
- 5oz Salmon Filets (4) skin on, boneless
- 2 cups of cherry tomatoes, sliced in half
- 1 tablespoon drained capers
- 1 lemon for zesting and for juice
- ½ cup black olives, cut in half (I prefer Kalamata or Niçois olives if you can find them)
- 2 cloves of garlic
- ½ red onion, sliced thinly (shallots work great for this too - use 2 small shallots)
- ½ cup fresh basil, thinly sliced (you can use fresh dill if you prefer)
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon salt
- ⅛ teaspoon of red pepper flakes
Instructions
- Pre-heat the oven to 350 degrees f.
- Drizzle 1 tablespoon of olive oil into your baking dish or sheet pan.
- Pat the salmon dry with a paper towel.
- Place salmon fillet skin side down on the olive oil.
- Gently rub the top of each fillet with a garlic clove, sliced in half then leave the garlic cloves in the baking dish.
- Sprinkle the top of the fish with salt and chili flakes.
- Surround the salmon with the cherry tomatoes (you can also use fresh tomatoes, diced in large chunks).
- Top the filets with the red onion slices, capers and olives.
- Set, uncovered, on the middle rack of the oven for 20-25 minutes - depending on your preferred level of doneness. If you like your salmon medium rare - I recommend 20 minutes. If you like it medium (soft pink all the way through), it takes closer to 25 minutes to reach an internal temperature of about 145 degrees)
- After the Salmon is in the oven you have enough time to cook some white rice (or cauliflower rice) or pasta to serve with the dish as well as a simple salad if you choose. Mediterranean Salmon with Rice is one of my favorite easy meals - it comes together so simply and the family loves it.
- Sprinkle the chopped basil and lemon zest over the top of the fish.
- Serve and enjoy!
Salmon Fillets
If you are at the fish counter of your local grocery store you can ask for boneless 5oz salmon fillets.
It is the thickness of your salmon, more than the weight, that will determine cooking time.
For this recipe the salmon was 2 inches thick.
Types of Salmon
Atlantic Salmon is what is most readily available in supermarkets in the US and has a generally mild flavor. It is also often the most affordable and comes from farmed Salmon.
King Salmon or Chinook is considered, hence the name, as the King of Salmons. Rich in texture and flavor.
Coho Salmon holds up beautifully when cooking and has a subtle flavor.
Sockeye Salmon has a deep red color and a pronouced flavor that is sought after.
Mediterranean Salmon Tray Bake
This recipe can easily be done on a sheet pan for a quick and easy no-fuss dinner. As a mom of 2 young kids I appreciate a "set it and forget it" dinner that I can pop in the oven and set the timer for and not have to touch it again.
Storage instructions
Once the salmon cools, you can store in an airtight container in the fridge for up to 3 days.
Part of a healthy, Mediterranean Diet
Mediterranean Salmon is a delicious dish that adheres to the Mediterranean Diet as defined by the Mayo Clinic. Lean protein, lots of vegetables and healthy fats from the olives and olive oil while being incredibly delicious.
This recipe is also dairy free and gluten free.
Other Recipes you will love!
Mediterranean Branzino Filet Recipe with Vierge Sauce
Side dishes to serve with Mediterranean Style Salmon
Garlic Roasted Potatoes with Rosemary
A Big Salad such as La salade Mentonnaise
FAQS
Mediterranean Salmon is a vibrant baked salmon dish adorned with juicy cherry tomatoes, briny olives, capers, and bright lemon zest - capturing the sunshine and sea breezes of the Mediterranean in every bite. It feels both fresh and comforting, perfect for a simple weeknight or a special dinner.
Dry salmon roasts beautifully instead of steaming. This helps the olive oil and seasonings cling and develop flavor.
Yes - gently rubbing the garlic over the top infuses the fish with subtle aromatic warmth without overpowering the fresh Mediterranean notes. Leaving the garlic cloves in the dish roasts them gently, adding depth to the juices.
Let me know if you make this delicious Mediterranean Salmon recipe. If you enjoyed it please leave a star rating on the recipe card below.
Au plaisir,
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (7 and 4) and I run a marketing agency in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this Washington Post Article. We were featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment below:
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Mediterranean Salmon Recipe
- Prep Time: 5
- Cook Time: 25
- Total Time: 30
- Yield: 4 1x
- Category: dinner
- Method: Bake
- Cuisine: French, Mediterranean
Description
This Mediterranean Salmon Recipe with cherry tomatoes, Kalamata olives, capers and lemon zest is so tender and flavorful and is made in under 30 minutes. The perfect recipe for busy weeknights but special enough to serve for special occasions. You will love the fresh Mediterranean flavors that taste of summer by the sea
Ingredients
- 5oz Salmon Fillets (4) skin on, boneless
- 2 cups of Cherry tomatoes, sliced in half
- ½ cup black olives, sliced in half (Kalamata Olives or Niçois if you can find them!)
- 1 tablespoon drained capers
- 1 lemon for zesting and for juice
- 2 cloves of garlic
- ½ red onion, sliced thinly (shallots work great for this too - use 2 small shallots)
- ½ cup fresh basil, thinly sliced (you can use fresh dill if you prefer)
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon salt
- ⅛ teaspoon of red pepper flakes
Instructions
- Pre-heat the oven to 350 degrees f.
- Drizzle 1 tablespoon of olive oil into your baking dish or sheet pan.
- Pat the salmon dry with a paper towel.
- Place salmon fillet skin side down on the olive oil.
- Gently rub the top of each fillet with a garlic clove, sliced in half then leave the garlic cloves in the baking dish.
- Sprinkle the top of the fish with salt and chili flakes.
- Surround the salmon with the cherry tomatoes (you can also use fresh tomatoes, diced in large chunks).
- Top the filets with the red onion slices, capers and olives.
- Set, uncovered, on the middle rack of the oven for 20-25 minutes - depending on your preferred level of doneness. If you like your salmon medium rare - I recommend 20 minutes. If you like it medium (soft pink all the way through), it takes closer to 25 minutes to reach an internal temperature of about 145 degrees)
- After the Salmon is in the oven you have enough time to cook some white rice (or cauliflower rice) or pasta to serve with the dish as well as a simple salad if you choose. Mediterranean Salmon with Rice is one of my favorite easy meals - it comes together so simply and the family loves it.
- Sprinkle the chopped basil and lemon zest over the top of the fish.
- Serve and enjoy!
Puhh Watt. says
Totally divine
Wow, this Mediterranean salmon recipe is now a staple in my supper rotation after I cooked it last night. Bright, flavorful, and full of Mediterranean sunlight, the zesty, herbaceous tomato-olive topping was the highlight, and the salmon flaked delightfully delicate while maintaining just the proper amount of moisture.
Carrie says
This is amazing! It will be in regular rotation for salmon. Thank you!