This mouthwatering salmon is baked with kalamata olives, garlic, sun-dried tomatoes, and capers, then topped with fresh dill for a Mediterranean feast!
I love eating lots of different types of fish. Trout, catfish, tuna, cod, even tilapia—they’re all incredible with a little bit of butter, lemon, and seasoning. But without a doubt, my favorite fish to eat is salmon. I can eat it raw, broiled, grilled, baked, pan-fried, or straight out of a can. It’s to die for when smoked and sliced, served with capers, cream cheese, and chives on a bagel. I’m kind of obsessed with it, in all honesty.
So when my local grocery store had a sale recently on fresh salmon fillets, you better believe I stocked up! Last week, I found myself with more salmon than I knew what to do with. Should I get a smoker? I wondered. Alas, I did not buy a smoker. But I did get really creative with my salmon dinners!
This is one recipe I came up with. Surprisingly delicious for how simple it is, this Mediterranean baked salmon turns out flaky and garlicky, briny from the olives and capers, with the sun-dried tomatoes lending a sweet acidity to the plate. Minimal ingredients make this a great weeknight dinner main, and paired with a few healthy sides, you’ve got yourself a little salmon feast!
Variations of this fabulous baked salmon
Baked salmon can be dressed in all kinds of ways, so don’t hesitate to get creative with this minimalist salmon dish. For example, it’s great with some feta cheese crumbled on top. Try using butter instead of olive oil for a more decadent flavor and texture. Add a squeeze of lemon juice on top of the fish, or sprinkle some lemon pepper on top before baking.
Personally, I love adding a spoonful of homemade basil pesto to my salmon after it’s cooked!
How do I store leftovers?
Let the salmon cool completely, then transfer leftovers to an airtight container. Store it in the fridge for up to 4 days. You can also freeze it in freezer-safe bags (squeeze as much air out as possible, or use vacuum-sealing bags) for up to 2 months. Let portions thaw in the fridge overnight before reheating. Reheat in an air fryer, frying pan, or oven until hot. You can also use a microwave to reheat, but personally, I think it tastes better with a little crisp on top!
Serving suggestions
Serve your baked salmon over wild rice or a Mediterranean Rice Salad. You could also opt to serve it with Roasted Potatoes. I love eating my baked salmon with a side of these Delicious Grilled Green Beans or Roasted Brussels Sprouts, or if I don’t particularly feel like heating up another appliance, I’ll make a nice green salad on the side.
Mediterranean Baked Salmon
Ingredients
- 2 skinless, boneless salmon fillets
- Kosher salt to taste
- Ground pepper to taste
- 2-3 cloves garlic minced
- 1 tablespoon olive oil
- ½ cup kalamata olives pitted and halved
- ¼ cup sun-dried tomatoes drained and chopped
- 2 tablespoons capers with a splash of their juice
- 2 tablespoons fresh dill chopped
- Plain Greek yogurt or sour cream optional, for serving
Instructions
- Preheat the oven to 400ºF.
- Place the salmon fillets in a baking dish. Season each fillet with salt and pepper. Massage them with minced garlic and a drizzle of olive oil (a true salmon spa!).
- Add kalamata olives, sun-dried tomatoes, and capers (plus a splash of caper juice) to the top of the salmon fillets.
- Roast the salmon in the preheated oven for 14-18 minutes, or until flaky and golden on top.
- Garnish with fresh dill. Serve with a spoonful of Greek yogurt or sour cream on the side, if desired.
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