Mediterranean Baked Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
318 kcal
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Course
Main Course
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Cuisine
Mediterranean, American
Mediterranean Baked Salmon
Description
This recipe layers 4 skinless, boneless salmon filets in an oven-safe dish, seasoning them with kosher salt and black pepper. Chopped fresh garlic and olive oil are rubbed on the filets, which are then topped with kalamata olives, chopped sun-dried tomatoes, and capers with their juice. Baking at 400ºF allows the salmon to cook through to a flaky texture while the toppings meld, creating a savory Mediterranean profile.
The resulting salmon has a mild and tender interior accented by the briny olives and tangy sun-dried tomatoes, while capers add a hint of sharpness. The garlic and olive oil infuse the fish with aromatic richness. Fresh dill sprinkled on top contributes a subtle herbal freshness. Serving this with a spoonful of Greek yogurt or sour cream introduces a cool, creamy element to balance the dish.
This baked salmon is versatile for dinner and pairs nicely with simple side dishes such as steamed vegetables, rice, or a light salad for a balanced meal.
The cooking time may vary depending on the thickness of the salmon filets, so checking for flakiness is recommended. Leftovers can be stored in an airtight container refrigerated for up to four days.
Ingredients
- 4 salmon skinless, boneless, filets
- salt to taste, Kosher
- black pepper to taste, Kosher
- 2-3 garlic minced, cloves
- 1 Tablespoon olive oil
- 1/2 cup kalamata olives
- 1/4 cup sun-dried tomatoes drained and chopped
- 2 Tablespoons capers plus juice
- 2 Tablespoons dill chopped, fresh
- Greek yogurt Optional to serve, or sour cream
Instructions
- Preheat the oven to 400ºF. Lay the 4 skinless, boneless salmon filets into a rectangle oven-safe dish.
- Season with Kosher salt and ground pepper and rub with the minced 2-3 garlic cloves and 1 Tablespoon olive oil all over the filets.
- Top with the 1/2 cup kalamata olives, 1/4 cup sun-dried tomatoes, and 2 Tablespoons capers plus juice.
- Bake in the preheated oven for 16-20 minutes, or until the salmon is flaky and golden on top.
- Garnish with 2 Tablespoons chopped fresh dill and serve with a dollop of plain greek yogurt or sour cream, if desired.
Notes
- Cooking time depends on filet thickness; check for tender, flaky texture to confirm doneness.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 318kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 35g | 70% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 94mg | 31% |
| Sodium | 529mg | 22% |
| Potassium | 1085mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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