The light, fresh tastes of this Mediterranean salmon recipe will be one to add to the regular dinner rotation! In addition to the amazing flavors, it is simple to make all on a sheet pan. And can be ready to eat in under 30 minutes!
Leaving you with a delicious and fork tender salmon filet!
This post has been updated from its original publish date of June 22, 2019 from my old food blog, Olive & Artichoke. It has been updated to provide better photos, additional helpful information and step by step instructions.
Mediterranean Salmon Recipe
This Mediterranean salmon is a simple dish, with just a few ingredients to bring out the natural flavor of the fish.
I love making this sheet pan dinner because it is quick and easy to make. It really makes getting a healthy meal on the table a breeze. And my children love this recipe. Total wins all around!
The Mediterranean diet is great for overall health and for weight loss. This healthy salmon recipe is rich in omega-3 fatty acids.
What makes this salmon recipe Mediterranean? It is inspired by the flavors found in the Mediterranean areas of Italy and Greece.
My great-grandparents are from various parts of the Mediterranean in both Italy and Greece. This recipe is a sort of tribute to those regions.
The toppings are healthy and full of color, creating a visually appealing meal.
Ingredients
Flavored with common vegetables that are grown in the Mediterranean (but not complicated to find), like lemon, artichokes, olive oil, olives, tomatoes, and asparagus.
Here’s what you’ll need:
- 4-6 salmon fillets (portions about 6 oz each)
- asparagus stalks
- mini heirloom tomatoes
- marinated artichokes
- extra virgin olive oil
- lemon
- garlic cloves
- pitted Kalamata olives
- pitted green greek olives
- Primal Palate Amore or Italian seasoning of choice
- salt & pepper to taste
Instructions
Who doesn’t love a delicious healthy meal that is super easy to make? This one is so incredibly simple to make on a baking sheet pan.
Begin by preheating the oven and line a large sheet pan with parchment paper.
Lay the salmon on top of the sheet pan. Drizzle a bit of olive oil, seasonings, and begin the layer the Mediterranean inspired vegetables.
Cut up the veggies for this dish and layer them around the salmon on the sheet pan. Slice the lemon and remove any seeds that are visible. Lay the lemon slices on the salmon portions.
Next, cut up the aspargus. Remove the woody end pieces and discard. Cut the remaining asparagus into thirds or by half if short. Lay the asparagus around all sides of the salmon on the sheet pan.
Slice the mini heirloom tomatoes in half and add them to the sheet pan.
Remove the skin from the garlic and slice into medium size pieces. And add to the sheet pan.
Add the marinated artichoke pieces to the veggie mix on your sheet pan.
Add both of your olive varieties to the sheet pan. Drizzle the entire sheet pan mixture with the extra virgin olive oil.
Sprinkle with the Greek oregano and a small amount of salt & pepper. Bake in the preheated oven until salmon is cooked through.
It only takes about 22 minutes or so to bake for delicious, flaky fish.
How to Tell if Your Salmon is Cooked
Before cooking salmon, it should be almost red in color. When it is cooked completely, it will be a light pink color and flaky.
You can test it for doneness, by taking a fork or knife to the thickest portion and if it flakes easily, it is ready. If it is still dark in color and doesn’t flake, it needs more cooking time.
If you don’t want to destroy the presentation of your fish, you can also use a toothpick to check for doneness. Stick the toothpick into the thickest part of the fish. If you feel a resistance, it is still not cooked. But if you feel it sink all the way through, it is ready.
You definitely want to avoid over cooking the fish, it will taste dry.
🍅 Recipe tips
I wholeheartedly believe that good quality ingredients make for the best recipes! I don’t recommend any fake or overly processed ingredients and will usually recommend organic / non-gmo ingredients whenever possible.
Sourcing good quality ingredients can be difficult sometimes. Did you know that most of the olive oil in grocery stores aren’t truly authentic? Or that most seafood is farmed and sourced from China? These are just a couple of examples of confusing product labels.
How do we find the BEST ingredients? If you’re like me, then sourcing clean ingredients is important to you! So, I’ve created a favorite shop page with all of my recommendations. Here you can find all of the best places to source good quality ingredients!
How to store and reheat leftover salmon.
Storage of leftover salmon should be in an airtight container for about 3-4 days in the refrigerator. To reheat the salmon, heat low and slow in the oven to prevent it from drying out. Add it to a baking dish and warm it in a preheated 275°F oven for about 10-15 minutes until warmed through.
More favorite Mediterranean recipes
Here’s a few of our favorite Mediterranean related recipes that we think you’ll love too!
FAQ (frequently asked questions)
The Mediterranean diet is mostly vegetable based with salmon and other healthy fish as one of the main sources of protein, which is served a couple of times a week.
Salmon is very versatile and so many herbs and spices pair well with it! Some of the best include: fresh basil, parsley, dill, rosemary, thyme, cilantro, and sage. You could even make a delicious sauce or vinaigrette with your favorite dried herbs or spices and a little bit of honey for a light natural sweetener.
I love to pair ours with a fresh salad with a drizzle of balsamic vinegar or lemon juice and olive oil, or a honey mustard / dijon mustard based dressing. Sometimes a pasta salad loaded with veggies and a bit of feta cheese. But it also pairs well with rice, pasta dishes, or other healthy grains like farro or lentils.
want more recipes?
Check out the recipe index where you can discover more homemade recipes from my homestead!
Mediterranean Salmon Recipe
Ingredients
- 4-6 salmon portions about 6 oz each
- 8-10 medium/large asparagus stalks
- 1 cup mini heirloom tomatoes
- ⅓ cup marinated artichokes
- ¼ cup extra virgin olive oil
- 1 lemon
- 3 garlic cloves
- ¼ cup of pitted Kalamata olives
- ¼ cup of pitted green greek olives
- ¼ teaspoon Primal Palate Amore or Italian seasoning of choice
- salt & pepper to taste
Instructions
- Preheat oven to 425° F. Line a baking sheet pan with parchment paper.
- Lay out the salmon on top of the parchment paper and season lightly with bit of salt & pepper, to taste.
- Begin to cut up the veggies for this dish and layer them around the salmon on the sheet pan.
Slice the lemon and remove any seeds that are visible. Lay the lemon slices on the salmon portions. - Next, cut up the aspargus. Remove the woody end pieces and discard. Cut the remaining asparagus into thirds or by half if short. Lay the asparagus around all sides of the salmon on the sheet pan.
- Slice the mini heirloom tomatoes in half and add them to the sheet pan.
- Remove the skin from the garlic and slice into medium size pieces. And add to the sheet pan.
- Add the marinated artichoke pieces to the veggie mix on your sheet pan.
- Add both of your olive varieties to the sheet pan.
Drizzle the entire sheet pan mixture with the extra virgin olive oil. - Sprinkle with the Amore or other seasoning like Greek oregano or Italian seasonings, and a small amount of salt & pepper.
- Once oven is preheated, add the layered sheet pan. Bake for approximately 22 minutes. Or until the salmon is cooked through.
Notes
Before cooking salmon, it should be almost red in color. When it is cooked completely, it will be a light pink color and flaky. You can test it for doneness, by taking a fork or knife to the thickest portion and if it flakes easily, it is ready. If it is still dark in color and doesn’t flake, it needs more cooking time. If you don’t want to destroy the presentation of your fish, you can also use a toothpick to check for doneness. Stick the toothpick into the thickest part of the fish. If you feel a resistance, it is still not cooked. But if you feel it sink all the way through, it is ready.
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