Oven-roasted salmon with tomatoes, olives, and artichoke hearts
Mediterranean Baked Salmon
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
4 fillets
Difficulty
Easy
Cost
Premium
$$$
Mediterranean Baked Salmon
Oven-roasted salmon with tomatoes, olives, and artichoke hearts
★4.7(22)
Salmon fillets baked atop a bed of cherry tomatoes, Kalamata olives, artichoke hearts, and capers with a lemon herb vinaigrette.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
This Mediterranean-style salmon brings together all the bright, bold flavors of the region in one sheet pan. Rich salmon fillets roast on top of a colorful mixture of cherry tomatoes, briny olives, tender artichoke hearts, and piquant capers, all dressed in a lemony herb vinaigrette that ties everything together beautifully.
What makes this recipe special is how the vegetables roast underneath the salmon, catching all the flavorful juices from the fish as it cooks. The result is a dish where every component enhances the others — the tomatoes burst and create a sauce, the olives add saltiness, and the artichoke hearts provide a creamy, tangy contrast. It is healthy, gorgeous, and incredibly easy to pull together on a busy weeknight.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 cups cherry tomatoes, halved
- 1/2 cup Kalamata olives, halved
- 1 can (14 oz) artichoke hearts, quartered
- 2 tablespoons capers
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
Instructions
- 1
Preheat oven to 400°F. Line a large sheet pan with parchment paper.
- 2
Toss cherry tomatoes, olives, artichoke hearts, capers, and garlic with 2 tablespoons olive oil and oregano. Spread on the sheet pan.
- 3
Season salmon fillets with salt and pepper. Place on top of the vegetables. Drizzle with remaining olive oil and lemon juice.
- 4
Bake for 18-20 minutes until salmon is cooked to your liking (125°F for medium, 135°F for well-done) and the tomatoes have burst.
- 5
Garnish with fresh basil or parsley and serve directly from the pan.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
SalmonChicken thighs
Bake for 30-35 minutes at the same temperature until cooked through
Artichoke heartsRoasted red peppers
Adds sweetness and color with a different texture
Kalamata olivesGreen Castelvetrano olives
Milder and sweeter with a buttery texture
Tips & Storage
Pro Tips
Use parchment paper rather than foil to prevent the acidic tomatoes and lemon from reacting with the aluminum.
For crispier salmon skin, start the fillets skin-side up and flip halfway through cooking.
This recipe is easily doubled for meal prep — the Mediterranean vegetables make great leftovers.
Add crumbled feta cheese in the last 3 minutes of baking for extra richness.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Excellent cold over mixed greens for a Mediterranean salmon salad.
Reheating
Reheat gently in a 275°F oven for 8-10 minutes. The vegetables and salmon reheat well together.
Nutrition Facts
Per serving (1 fillet with vegetables) · 4 servings
Calories410
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates12g
Fat26g
Fiber4g
Sugar3g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use frozen salmon?
- Thaw completely in the refrigerator overnight for the best results. Frozen salmon releases excess moisture that prevents proper roasting.
- What should I serve this with?
- Couscous, orzo, or crusty bread are all excellent choices for soaking up the flavorful pan juices.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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