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top view of baked salmon filets in a white baking dish topped with olives and capers

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!
Course Main Course
Cuisine American, Mediterranean
Diet Gluten Free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 318kcal
Author Rena


  • 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