Mediterranean Baked Salmon
This recipe for Mediterranean Baked Salmon is fresh fish fillets topped with garlic, kalamata olives, sun-dried tomatoes, capers and fresh dill, then roasted to tender perfection. A super easy dinner option that’s quick to make and perfect for busy weeknights!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American, Mediterranean
Diet: Gluten Free
Servings: 4 servings
- 4 skinless, boneless salmon filets
- Kosher salt and ground pepper to taste
- 2-3 garlic cloves minced
- 1 tbsp olive oil
- 1/2 cup kalamata olives
- 1/4 cup sun-dried tomatoes drained and chopped
- 2 tbsp capers plus juice
- 2 tbsp chopped fresh dill
- Optional to serve: plain greek yogurt or sour cream
Preheat the oven to 400ºF. Lay the salmon filets into a rectangle oven-safe dish.
Season with salt, and pepper and rub with the garlic and olive oil all over the filets.
Top with the olives, sun-dried tomatoes, and capers.
Bake in the preheated oven for 16-20 minutes, or until the salmon is flaky and golden on top.
Garnish with freshly chopped dill and serve with a dollop of yogurt or sour cream, if desired.
- The salmon filets may take a shorter or longer amount of time to cook depending on the thickness of the filets. Keep this in mind.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
Serving: 1serving | Calories: 318kcal | Carbohydrates: 5g | Protein: 35g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 529mg | Potassium: 1085mg | Fiber: 2g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg