Oh, honey, come on in! Smells good in here, doesn’t it? That’s my Mediterranean Salmon baking in the oven. It’s a dish that’s practically a weekly staple at our house. I remember the first time I tried making Mediterranean Salmon. I was so intimidated! All those fresh vegetables, the thought of perfectly cooking the fish… I almost gave up before I even started.
I’m the type that likes to keep it simple, and this recipe is anything but simple. I ended up overcooking the salmon, and the vegetables were mushy. It was a total disaster! But, I was determined. I tweaked the recipe, learned a few tricks along the way, and now? It’s a family favorite. Even my pickiest eater gobbles it up! It’s become such an easy thing for me, I even have time to watch some reality TV while it’s cooking.
This Mediterranean Salmon is more than just a meal; it’s a taste of sunshine and fresh flavors, even on the gloomiest days. It’s healthy, it’s delicious, and it’s surprisingly simple once you get the hang of it. Plus, it’s a lifesaver on busy weeknights when I need something quick and nutritious on the table. I’m telling you, this Mediterranean Salmon has saved my sanity more times than I can count! So, pull up a chair, grab a cup of coffee, and let me share my secrets to the best Mediterranean Salmon you’ve ever tasted. Trust me, if I can do it, you can too!
INGREDIENTS:
Okay, let’s talk ingredients. This is where the magic happens, and where using the freshest stuff really makes a difference, especially when making Mediterranean Salmon.
- 4 (6-ounce) Salmon Fillets: I always try to get wild-caught salmon when I make Mediterranean Salmon. I think it just tastes better and has a richer flavor.
- 1 Red Bell Pepper, Chopped: Adds a sweetness that balances the other flavors.
- 1 Yellow Bell Pepper, Chopped: For a pop of color and extra vitamins!
- 1 Zucchini, Chopped: Zucchini is so mild and soaks up all the delicious flavors.
- 1/2 Red Onion, Sliced: Adds a little bite.
- 1 cup Cherry Tomatoes, Halved: Bursting with juicy sweetness!
- 1/2 cup Kalamata Olives, Pitted and Halved: I always use Kalamata olives; they have the best flavor.
- 1/4 cup Fresh Parsley, Chopped: Fresh herbs are a must!
- 1/4 cup Fresh Basil, Chopped: Basil adds such a fragrant, summery note.
- 3 Cloves Garlic, Minced: Don’t skimp on the garlic!
- 1/4 cup Olive Oil: I always use extra virgin olive oil.
- 2 tablespoons Lemon Juice: Freshly squeezed is always best!
- 1 teaspoon Dried Oregano: Adds that classic Mediterranean flavor.
- 1/2 teaspoon Salt: Or more to taste.
- 1/4 teaspoon Black Pepper: Freshly ground is preferable.
When making Mediterranean Salmon, you can find good quality salmon at most grocery stores these days. I sometimes get mine from a local fishmonger if I’m feeling fancy. Here’s a trick I learned from my mom: when you’re buying salmon, make sure it doesn’t smell too fishy. It should smell fresh and clean. Also, don’t be afraid to ask the person behind the counter for help. They usually know what’s freshest!
For a Mediterranean Salmon cost-saving tip, buy your vegetables in season. They’ll be cheaper and taste better. And if you have extra fresh herbs, wrap them in a damp paper towel and store them in a plastic bag in the fridge. They’ll last longer that way. As far as left over ingredients go, just pop everything in the fridge, in some air tight containers, and you will be good to go! For more ideas on how to use salmon in mediterranean diets, see Mediterranean Salmon – Cuisine With Me.
HOW TO MAKE – STEP-BY-STEP:
Alright, now for the fun part – putting it all together! Don’t worry; I’ll walk you through it, step by step, just like I do when I’m making this Mediterranean Salmon for my own family.
- Preheat your oven to 400°F (200°C). While the oven is heating, I usually chop all the veggies. Multitasking is key, especially on busy weeknights.
- Prepare the vegetables. In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, cherry tomatoes, and Kalamata olives. Drizzle with olive oil, then add minced garlic, dried oregano, salt, and pepper. Toss everything together until well coated.
- Arrange the vegetables on a baking sheet. Spread the vegetable mixture evenly over a large baking sheet. I use a baking sheet lined with parchment paper for easier cleanup. I learned the hard way with Mediterranean Salmon that burnt veggies aren’t fun to scrape off.
- Place the salmon fillets on top of the vegetables. Arrange the salmon fillets on top of the vegetable mixture, spacing them evenly.
- Make the marinade. In a small bowl, whisk together the remaining olive oil and lemon juice. Drizzle the mixture over the salmon fillets. This helps keep the salmon moist and adds a bright, zesty flavor. I learned this salmon secret from my friend’s Italian grandmother. She makes a similar dressing and it smells heavenly.
- Bake. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. In my kitchen, Mediterranean Salmon usually takes about 13 minutes, but ovens can vary, so keep an eye on it! Don’t worry if your Mediterranean Salmon looks a little pink inside; it will continue to cook even after you take it out of the oven. I like to pull mine out when it’s just starting to flake.
- Garnish and Serve. Remove the baking sheet from the oven and sprinkle the salmon and vegetables with fresh parsley and basil. Serve immediately. While the Mediterranean Salmon is cooking, I usually whip up a quick side of quinoa or couscous to go with it. It’s so simple and satisfying!
Your Mediterranean Salmon should smell like a summer garden with a hint of sea salt. It’s a truly lovely aroma! Don’t be afraid to experiment with the vegetables. Sometimes I add artichoke hearts or sun-dried tomatoes for an extra burst of flavor.
One little Mediterranean Salmon cooking tip: Make sure your baking sheet is large enough to accommodate all the vegetables and salmon fillets without overcrowding. This will help everything cook evenly.
If you are in a real hurry, there are many air fryer recipes you can choose from, and this recipe here is something you should try too – Air Fryer Salmon Recipe.
SERVING:
Okay, so your Mediterranean Salmon is cooked to perfection, the veggies are tender, and the aroma is making everyone’s mouth water. Now, how do you serve it up and make it a meal?
My family enjoys this Mediterranean Salmon when I serve it with a big dollop of Greek yogurt on top. It adds a creamy tanginess that complements the flavors perfectly. The kids also love it when I make a simple lemon-herb couscous to go with it.
My go-to side dishes that pair with Mediterranean Salmon are quinoa, couscous, or a simple green salad. The quinoa and couscous are great for soaking up all those delicious pan juices, and the salad adds a fresh, crunchy element. I love using a light vinaigrette dressing on the salad to keep things light and bright.
This Mediterranean Salmon is perfect for a weeknight dinner because it’s quick and easy to make, but it’s also fancy enough to serve to guests. I often make it for casual dinner parties. It always gets rave reviews!
For Mediterranean Salmon presentation tips, I like to arrange the salmon fillets on a platter surrounded by the colorful roasted vegetables. Then, I drizzle the whole thing with a little extra olive oil and sprinkle with fresh herbs. It looks so vibrant and inviting!
If you have extra Mediterranean Salmon, it’s great cold the next day in a salad or sandwich. You can also flake it into pasta with a little pesto and some cherry tomatoes. So delicious! One time I even made salmon cakes with the leftovers – they were a hit!
For seasonal Mediterranean Salmon variations, try adding roasted butternut squash and Brussels sprouts in the fall, or asparagus and peas in the spring. The possibilities are endless!
My friends always ask for this Mediterranean Salmon recipe whenever I make it for them. They love how healthy and flavorful it is, and they’re always surprised at how easy it is to make. I always tell them, “Don’t be intimidated! Just follow the recipe, and you’ll be fine.” Another recommendation is to try this Mediterranean Baked Fish Recipe.
FAQs:
Alright, let’s tackle some of the questions I get asked most often about my Mediterranean Salmon. I’ve made this dish so many times, I feel like I’ve answered every question under the sun!
Q: Can I use frozen salmon for this recipe?
A: Absolutely! Just make sure to thaw it completely before cooking. I usually place it in the refrigerator overnight. You know what I do when my Mediterranean Salmon is frozen? I put it in a ziplock bag, and submerge it into cold water until it thaws. Just make sure you cook it right away after it is thawed.
Q: Can I substitute the vegetables?
A: Of course! Feel free to use any vegetables you like. Eggplant, mushrooms, and bell peppers would all be great additions. My family prefers zucchini and bell peppers, so that’s what I usually use. You can make any combinations of flavors you want, and the dish will still come out delicious.
Q: How do I know when the salmon is done?
A: The salmon is done when it flakes easily with a fork. You can also use a meat thermometer to check the internal temperature. It should be 145°F (63°C). I learned the hard way with Mediterranean Salmon that overcooked salmon is dry and rubbery.
Q: Can I make this recipe ahead of time?
A: I wouldn’t recommend making the whole dish ahead of time, as the vegetables can get soggy. However, you can chop the vegetables and make the marinade ahead of time. Just store them separately in the refrigerator until you’re ready to cook. When I need to make this recipe ahead of time, I just assemble everything, and store it in the fridge until I am ready to pop it in the oven.
Q: What if I don’t have Kalamata olives?
A: You can use any type of olive you like, or leave them out altogether. I just happen to love the flavor of Kalamata olives. My dinner guests told me to use green olives if I don’t have Kalamata, and they are just as tasty.
Q: Can I grill the salmon and vegetables instead of baking them?
A: Yes, you can! Just place the vegetables in a grill basket and grill alongside the salmon. Grilling adds a smoky flavor that’s really delicious. Just keep a close eye on everything so it doesn’t burn.
Q: What if I don’t have fresh herbs?
A: Dried herbs will work in a pinch, but fresh herbs really do make a difference. If you’re using dried herbs, use about half the amount called for in the recipe. You can also use some herb pastes that you can purchase at the store, to add some fresh flavor. My neighbor said she always uses the paste because she always forgets to buy fresh herbs.
Q: Is this dish healthy?
A: Absolutely! This Mediterranean Salmon is packed with healthy fats, protein, and vitamins. It’s a great way to get a nutritious and delicious meal on the table. Try adding this to your healthy weekly meals, and your family will thank you.
My Final Thoughts:
This Mediterranean Salmon recipe holds a special place in my heart because it’s a dish that I’ve perfected over the years, and it’s one that my family truly loves. It’s simple enough for a weeknight dinner, but elegant enough to serve to guests. Plus, it’s packed with healthy ingredients that make me feel good about feeding it to my loved ones.
Here are my Mediterranean Salmon Pro Tips:
- Don’t overcook the salmon! It’s better to undercook it slightly than to overcook it.
- Use fresh, high-quality ingredients. It makes a big difference in the flavor.
- Don’t be afraid to experiment with different vegetables and herbs. The possibilities are endless!
Here are a few Mediterranean Salmon variations I’ve tried with my family:
- Spicy Mediterranean Salmon: Add a pinch of red pepper flakes to the marinade for a little kick.
- Mediterranean Salmon with Feta: Crumble some feta cheese over the salmon and vegetables before baking.
- Mediterranean Salmon with Lemon-Dill Sauce: Make a simple sauce with Greek yogurt, lemon juice, dill, and garlic.
My kids love the Mediterranean Salmon with feta, and my husband prefers the spicy version. I like them all!
I hope you’ll give this Mediterranean Salmon recipe a try and make it your own. Don’t be afraid to experiment with different flavors and ingredients. The most important thing is to have fun in the kitchen and create a dish that your family will love. Another option would be to try this Mediterranean Salmon Bowls – For the Love of Gourmet. Give it a try!
I hope your Mediterranean Salmon cooking experience is as enjoyable as mine has been. I know you can do it! And remember, even if it doesn’t turn out perfectly the first time, keep trying. Practice makes perfect! Enjoy the taste of sunshine on your plate! For another great recipe, try this delicious Easy Asian Salmon Recipe!
Mediterranean Salmon
This Mediterranean Salmon recipe brings the fresh flavors of the Mediterranean to your table with flaky salmon, juicy tomatoes, Kalamata olives, and tangy feta cheese. A healthy and delicious meal ready in under 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
Ingredients
- 4 (6-ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet over medium heat.
- Season salmon fillets with salt and pepper. Place salmon in the skillet, skin-side down if using skin-on fillets. Sear for 3-4 minutes until lightly browned.
- Flip the salmon and add red onion and garlic to the skillet around the salmon. Cook for 2 minutes, until fragrant.
- Add cherry tomatoes and Kalamata olives to the skillet.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove from the oven and sprinkle with feta cheese and fresh parsley.
- Drizzle with lemon juice before serving.
Notes
Serve this Mediterranean Salmon with a side of quinoa, couscous, or a simple green salad for a complete and satisfying meal.