Okay, friends, I can barely contain my excitement about this one—this Mediterranean Salmon Bake is an absolute game-changer in the dinner department! Picture juicy, flaky salmon nestled in a vibrant bed of sun-kissed tomatoes, briny olives, and aromatic herbs that’ll make your kitchen smell like vacation. It’s bright, fresh, and packed with flavor that feels fancy but takes almost no effort. Plus, it’s healthy—not that “healthy” has to mean “boring” around here! I can’t wait for you to try this recipe and see how easy it is to pull together a meal that tastes like it belongs at a seaside bistro but comes straight from your own oven.
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
4 salmon fillets (about 6 ounces each), skin on or off
1 pint cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and halved
1 small red onion, thinly sliced
3 cloves garlic, minced
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
1/4 cup crumbled feta cheese (optional but highly recommended!)
Fresh parsley, chopped, for garnish
How I Make It
Step 1:
Preheat your oven to 400°F. In a large bowl, toss together the cherry tomatoes, Kalamata olives, sliced red onion, garlic, olive oil, lemon juice, dried oregano, salt, and pepper until everything is well coated. This is the flavor base, so don’t be shy with seasoning here!
Step 2:
Spread the veggie mixture evenly in a baking dish large enough to hold your salmon fillets without crowding. Place the salmon fillets right on top, skin side down if the skin is on. Spray or brush the fillets lightly with olive oil and season with a little extra salt and pepper.
Step 3:
Pop the baking dish into the preheated oven. Bake for about 15-20 minutes, or until the salmon is just cooked through and flakes easily with a fork. The tomatoes should be juicy and starting to soften.
Step 4:
Remove from the oven and immediately sprinkle with the crumbled feta cheese and fresh parsley. The salty feta adds a lovely creamy contrast to the bright veggies and tender fish.
Step 5:
Serve it right away, pairing the salmon and its luscious topping with your favorite side—maybe some fluffy couscous, warm pita bread, or a crisp green salad.
Variations & Tips
Swap Kalamata olives for green olives if you want a milder flavor.
Add sliced zucchini or bell peppers to the veggies for more color and variety.
If you like a little heat, sprinkle in some red pepper flakes before baking.
For a dairy-free option, skip the feta and garnish with extra fresh herbs or a dollop of tzatziki.
Use fresh oregano instead of dried for an even brighter herbal note.
Want crispy skin? Sear the salmon skin side down for 2-3 minutes before arranging in the baking dish.
How I Like to Serve It
This dish shines served alongside a lemony quinoa salad for a light summer feast or with garlic mashed potatoes to feel cozy on cooler evenings. It’s perfect for a casual weeknight but elegant enough for when friends drop by unexpectedly. Bright, flavorful, and easy—what’s not to love?
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out the salmon.
If fresh salmon isn’t available, wild-caught frozen salmon fillets work great here too—just thaw properly before baking.
Closing: This Mediterranean Salmon Bake never fails to impress, combining bright, healthy ingredients with effortless prep and fabulous flavor every single time.
