Name: Mediterranean Baked Salmon with Tomatoes, Olives, & Capers
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

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

Units Scale

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

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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!