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!
Servings 4 servings
Calories 318 kcal
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: 1 serving | Calories: 318 kcal | Carbohydrates: 5 g | Protein: 35 g | Fat: 17 g | Saturated Fat: 3 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 8 g | Cholesterol: 94 mg | Sodium: 529 mg | Potassium: 1085 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 215 IU | Vitamin C: 4 mg | Calcium: 42 mg | Iron: 2 mg