Description
This Mediterranean Salmon Bake features marinated salmon fillets baked on a bed of vibrant vegetables, including cherry tomatoes, Kalamata olives, red onion, and bell pepper. It’s a healthy, easy-to-make dish that’s perfect for weeknight dinners or special occasions, offering a burst of flavor and color on your plate.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and halved
- 1 red onion, sliced
- 1 bell pepper (red or yellow), sliced
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and pepper. Whisk until well blended. Place salmon fillets in a shallow dish or resealable bag, pour marinade over, ensuring each fillet is coated. Cover or seal and marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).
- Wash and slice cherry tomatoes in half, pit and halve Kalamata olives, and slice red onion and bell pepper into thin strips. In a large mixing bowl, combine cherry tomatoes, olives, onion, and bell pepper. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated.
- Preheat oven to 400°F (200°C). Spread the vegetable mixture evenly in a large baking dish. Remove salmon from marinade and place on top of the vegetables. Drizzle any leftover marinade over the salmon.
- Bake in the preheated oven for 15-20 minutes, or until salmon is cooked through and flakes easily with a fork. For a crispy top, switch to broil for the last 2-3 minutes, watching closely to prevent burning.
- Remove from oven and let rest for a few minutes. Carefully lift salmon fillets onto individual plates and spoon roasted vegetables alongside. Garnish with fresh parsley and crumbled feta cheese, if desired.
Notes
- This dish pairs well with couscous, quinoa, or a simple green salad dressed with lemon vinaigrette.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 20 minutes