Mediterranean Diet Recipe: Easy Salmon and Veggies
My favorite Mediterranean diet recipe is this easy salmon and veggies, with roasted cherry tomatoes, olives, and onion all in one pan. It’s a fast and easy dinner that’s healthy and satisfying!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free, Mediterranean Diet, Vegan, Vegetarian
Ingredients
Scale
- 1 pint cherry tomatoes, sliced in half (yellow and red if possible)
- ¼ cup olives, halved (Kalamata, or a mix of Kalamata and a mild green olive like Castelvetrano)
- ½ red onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons drained capers
- 1 small lemon, thinly sliced into rings
- 2 tablespoons olive oil, divided
- 1 ¼ teaspoons kosher salt, divided
- 1 ½ pounds salmon fillets
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- Freshly ground black pepper
- Finely chopped fresh parsley or dill, for garnish
Instructions
- Preheat the oven to 425°F. Let the fish sit at room temperature while preheating (or brine it; see Notes).
- Place the chopped vegetables and lemon slices in the bottom of a 9 x 13″ baking dish. Mix with 1 tablespoon olive oil, ¼ teaspoon salt, and fresh ground black pepper.
- Pat the salmon dry. Rub it with 1 tablespoon olive oil and 1 teaspoon kosher salt (see Notes) split between the filets. Place it on top of the vegetables in the pan. Mix the smoked paprika, garlic powder, onion powder, and cumin together, then sprinkle the fillets with the seasonings. Sprinkle the capers over the top.
- Place the pan in the oven and bake for 15 to 20 minutes (depending on the thickness of the fish), until the fish is flaky and the internal temperature is 130 degrees Fahrenheit when measured with a food thermometer. Garnish with chopped parsley and remove the lemon slices when serving (or eat them if you like!).
Notes
Brining the salmon can help to avoid the “white stuff” or albumin that rises to the surface. To do so, in a shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes. Then pat the salmon dry and season with ½ teaspoon salt instead of 1 teaspoon.