This is one of those reliable family recipes that doesn’t have an official name, and it changes just a little every time we make it. Does your family have any recipes like that? Other examples that spring to mind: my mom’s “meat and sour cream” dish (sounds gross, but it’s so good), my mother-in-law’s “cranberry dish,” our “family snack board,” and Adam’s “rocco’s pasta” (long story.) We call this one “the salmon with tomatoes and capers,” and it’s also been made with halibut and mahi with great success. We love it so much that I decided it was way past time to actually write down the recipe and give my Mediterranean Baked Salmon a name. Oh, and this time I actually measured ingredients to get the amounts just right for you guys.
This healthy one-dish wonder is perfect for a busy weeknight or a Saturday night with friends. Baking the salmon with the vegetables and lemon slices yields a perfectly tender and flavorful fish every time, since the veggies release their juices to create their own flavorful sauce.
Scroll on for your new favorite dinner that comes together in a flash.
The easiest salmon recipes start at the grocery store. For this Mediterranean Baked Salmon recipe, I usually have the fishmonger remove the skin for me since I don’t want it in the final oven-to-table dish (I just don’t love that slime factor.) Alternatively, I frequently buy frozen salmon filets that already have the skin removed, and thaw them overnight in the fridge.
This is controversial, but I don’t always buy wild salmon (which is usually what you hear recommended from a nutrition standpoint.) I prefer the more mild flavor of farmed Atlantic salmon, plus it’s more affordable and easily accessible. And according to SeafoodWatch.org, Atlantic salmon farmed in indoor tanks with wastewater treatment is considered a “Best Choice” when it comes to sustainability. 
The rest of the ingredients are bright, zesty, and super summery! Cherry tomatoes add gorgeous color (I’ve also used chopped heirloom tomatoes here), plus whatever good briny olives you have on hand, salty capers, lots of crushed garlic, and the brightness of lemon slices and chopped parsley – eating this transports me to this little open air seaside restaurant that Adam and I loved on our trip to Sicily a few years ago. And did I mention that you only have one pan to wash at the end of the night? Doesn’t get much better than that.
Keep scrolling for the recipe card and video at the very bottom of this post. And don’t forget to leave us a comment (and a rating!) if you give this one a try.
Mediterranean Baked Salmon with Tomatoes, Olives, & Capers
Description
My mediterranean baked salmon recipe is an easy one-pan dinner that is healthy, summery, and only calls for a few flavor-packed ingredients.
Ingredients
- 4 5–ounce salmon filets (I ask the fishmonger to remove the skin)
- 1 pint grape or cherry tomatoes
- 1/3 cup pitted olives (whatever kind you like)
- 3 tablespoons capers
- 4 garlic cloves, peeled and smashed
- 3 tablespoons olive oil
- 1 lemon, sliced
- kosher salt and freshly ground black pepper
- chopped parsley, for garnish
Instructions
- Preheat oven to 450 degrees. In a cast-iron skillet or baking dish, drizzle 2 tablespoons of olive oil to coat the bottom. Arrange the salmon filets in the pan, then scatter tomatoes, olives, capers, garlic, lemon slices, and remaining tablespoon of olive oil over and around the salmon. Season with salt and pepper, then bake until the salmon is cooked and flakes easily with a fork, about 10 – 12 minutes.
- Garnish with parsley, a pinch of flaky salt, and a drizzle of olive oil. I like to serve over quinoa or cauliflower rice. Eat!
Mediterranean Baked Salmon with Tomatoes, Capers, & Olives
Serves 4
My mediterranean baked salmon recipe is an easy one-pan dinner that is healthy, summery, and only calls for a few flavor-packed ingredients.
Prep
10 minutes
Cook
10 minutes
Categories
Ingredients
- 4 5-ounce salmon filets (I ask the fishmonger to remove the skin)
- 1 pint grape or cherry tomatoes
- 1/3 cup pitted olives (whatever kind you like)
- 3 tablespoons capers
- 4 garlic cloves, peeled and smashed
- 3 tablespoons olive oil
- 1 lemon, sliced
- kosher salt and freshly ground black pepper
- chopped parsley, for garnish
Instructions
- Preheat oven to 450 degrees. In a cast-iron skillet or baking dish, drizzle 2 tablespoons of the olive oil to coat the bottom. Arrange the salmon filets in the pan, then scatter tomatoes, olives, capers, garlic, lemon slices, and remaining tablespoon of olive oil over and around the salmon. Season with salt and pepper, then bake until the salmon is cooked through and flakes easily with a fork, about 10 - 12 minutes.
- Garnish with parsley, a pinch of flaky salt, and a drizzle of olive oil. I like to serve over quinoa or cauliflower rice. Eat!
Sounds amazing! I love the simplicity of this. Definitely trying this week. Thank you.
This looks so delicious Camille!
I’m going to give it a go this weekend! Thanks so much for sharing ??
Monica x
Salmon dishes are always a winner in our family! This looks beautiful and delish!
Thank you Cortney, hope you love it!
Made this dish tonight with Yukon gold potatoes and green beans as my sides, simply boiled the potatoes until they were done, added green beans to water for last 2 minutes to blanch them, next places those veggies on the cookie sheet with the salmon, etc. Easy, delicious dinner with little to no clean up! Thanks for the inspiration.
Do u cover dish?
This was awesome! I paired with a chickpea salad tossed with lemon, white wine vinegar, and olive oil. It was just as good the next day cold over the chickpea salad. This is a new family fave. Thanks.
Hi. The salmon looks great! Just one question….in the printed recipe, it says to bake at 450 but in the video it says 375. Which would you recommend? Thanks!
Hi Camille ! Lauren here – I’m obsessed with this recipe – coming back over and over every month or so since you posted for it! Looooove !!!! Thanks for sharing !
Oh I’m SO glad to hear that it’s become part of your regular rotation Lauren!
Delicious! I added chopped artichoke hearts (my favourite) and did need to cook for about 25 minutes, but I suppose it’s all about your filet sizes. Thanks for this!
This was absolutely delicious and so, so quick & simple. I added thinly sliced onions and served over raw spinach. The juices perfectly quick-wilted the spinach and rounded out the amazing & healthy food values of this meal!
This was a real winner! Our family loved the blend of flavors. Delicious!
I made this recipe with frozen salmon and it was delicious served with mashed potatoes and green beans. Even the reheated leftovers were good. It was so quick and easy to make and used only 1 dish – perfect week night meal..
Would it work to slow cook this salmon dish at 350? I find the fish tastes
better when cooked on lower temp but don’t want to mess up the veggies! I hope to make it in a very large pan for a large group. Sounds delicious!
Thanks
Hi! You could cook salmon at 350, just make sure to keep an eye on your veggies and bake for longer if necessary after removing salmon.
This is my absolute favorite way to make salmon! I have also used it for tilapia, boneless chcken, and pork cutlets. It is sooo adjustable. I have tried adding artichoke hearts, blanched baby potatoes, and any other veggie you have around. Always a big hit.
★★★★★