Mediterranean Salmon captures the vibrant essence of Mediterranean cooking with simple, fresh ingredients. This stunning dish features crisp-skinned salmon topped with a sun-drenched mix of cherry tomatoes, Kalamata olives, and fragrant herbs. It comes together in about 30 minutes for a healthy, satisfying meal.
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Why You’ll Love This Mediterranean Salmon
- Fast & simple: Ready in 30 minutes with minimal effort.
- Bright, balanced flavors: A vibrant mix of tomatoes, olives, lemon, and herbs.
- Healthy & satisfying: Packed with lean protein, healthy fats, and vegetables.
- Incredibly versatile: Pairs easily with couscous, salad, or crusty bread.
Ingredients & Tools
- 4 (150-180 g each) skin-on salmon fillets
- 2 tbsp extra virgin olive oil, divided
- 1 large lemon
- 3 cloves garlic, minced
- 250 g cherry or grape tomatoes, halved
- 75 g pitted Kalamata olives, halved
- 1 small red onion, thinly sliced
- 2 tsp dried oregano
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Tools: A large, oven-safe skillet is key here.
Notes: Quality olive oil and fresh herbs make a noticeable difference in flavor.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 35 g |
| Fat: | 24 g |
| Carbs: | 8 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your salmon. Look for fillets that are of even thickness for consistent cooking. I prefer skin-on for that wonderfully crisp texture, but skinless works too—just reduce the initial searing time by a minute.
- Don’t skip preheating the pan. A properly hot skillet is the secret to getting that gorgeous, crispy salmon skin without the fish sticking. You should hear a confident sizzle the moment the fillet touches the surface.
- Embrace the olives. Even if you’re not a huge olive fan, I urge you to try them here. Kalamatas are less briny than some and they add a salty, umami depth that balances the acidity of the tomatoes and lemon perfectly.
- Zest your lemon first. Before you juice the lemon, use a microplane to zest it. You can add this bright, aromatic zest to the herb mixture at the end for an extra pop of citrus flavor.
How to Make Mediterranean Salmon
Step 1: Start by prepping all your ingredients. This is a fast-cooking dish, so having everything ready to go—what chefs call *mise en place*—makes the process seamless. Pat the salmon fillets completely dry with a paper towel; this is a non-negotiable step for achieving that perfect sear. Season both sides generously with salt and pepper. Halve your cherry tomatoes and olives, thinly slice the red onion, mince the garlic, and chop your fresh parsley.
Step 2: Now, preheat your oven to 200°C (400°F). Place your large, oven-safe skillet over medium-high heat and add one tablespoon of the olive oil. Once the oil is shimmering hot, carefully place the salmon fillets in the pan, skin-side down. You should hear an immediate, lively sizzle. Resist the urge to move them! Let them cook undisturbed for about 4-5 minutes. This will render the fat in the skin and make it incredibly crisp.
Step 3: While the salmon is searing, prepare the vibrant Mediterranean topping. In a medium bowl, combine the halved tomatoes, olives, red onion, minced garlic, dried oregano, and the remaining tablespoon of olive oil. Squeeze in the juice from half of your lemon and give everything a good toss. You’ll notice the colors are already stunning—deep reds, purples, and greens.
Step 4: After the salmon has seared, the skin should be golden and release easily from the pan. Remove the skillet from the heat. Carefully flip the salmon fillets so they are now skin-side up. Spoon the tomato and olive mixture all around the salmon in the skillet, letting some of it nestle between the fillets.
Step 5: Transfer the entire skillet to the preheated oven. Roast for 8-10 minutes. The exact time will depend on the thickness of your fillets. You’re looking for the salmon to be just cooked through and flake easily with a fork, and for the tomatoes to have softened and started to burst, releasing their sweet juices into the sauce.
Step 6: Carefully remove the hot skillet from the oven—remember the handle will be extremely hot! Let it rest for a couple of minutes. Just before serving, scatter the fresh parsley over the top. Cut the remaining lemon half into wedges for serving. The final dish should be a beautiful, fragrant medley with a glossy, juicy sauce surrounding the perfectly cooked salmon.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; the salmon’s texture will change upon thawing.
- Reviving: Reheat gently in a covered skillet over low heat or in a 300°F oven until warm.
Serving Suggestions
Complementary Dishes
- Fluffy Lemon Couscous — The light, citrusy notes in the couscous mirror the flavors in the salmon and it’s fantastic for soaking up the delicious pan juices.
- Simple Arugula Salad — A handful of peppery arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a fresh, crisp contrast to the rich salmon.
- Roasted Asparagus — Toss asparagus spears with olive oil, salt, and pepper and roast them alongside the salmon for the last 10-12 minutes for an easy, elegant side.
Drinks
- A Crisp Sauvignon Blanc — Its bright acidity and citrus notes are a classic pairing that cuts through the richness of the salmon and complements the herbal flavors beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence is wonderfully refreshing and the lemon wedge ties the whole meal together.
- Light-Bodied Rosé — A dry rosé has the fruitiness to stand up to the tomatoes and the crisp finish to balance the dish perfectly.
Something Sweet
- Lemon Sorbet — A scoop of intensely flavored, palate-cleansing lemon sorbet is the perfect, light way to end this Mediterranean feast.
- Greek Yogurt with Honey and Walnuts — This is so simple yet so satisfying. The creamy, tangy yogurt with sweet honey and crunchy nuts feels authentically Mediterranean.
- Baklava — If you’re feeling indulgent, a small piece of flaky, honey-soaked baklava provides a wonderful textural and flavor contrast to the main course.
Top Mistakes to Avoid
- Mistake: Not drying the salmon skin. Any moisture on the surface will steam the skin instead of searing it, resulting in a rubbery, pale texture rather than that desired crispy, golden finish.
- Mistake: Moving the salmon too soon. I’ve messed this up before too—the impatience is real! But if you don’t let the skin sear undisturbed, it will tear and stick to the pan. Trust the process and wait for that sizzle to subside.
- Mistake: Overcooking the salmon in the oven. Salmon continues to cook from residual heat after it comes out of the oven. Pull it out when it’s still slightly translucent in the very center; it will perfect itself during the resting time.
- Mistake: Using old, dull dried oregano. Dried herbs lose their potency over time. If your oregano doesn’t smell like anything when you rub it between your fingers, it’s time for a new jar. The aroma is key here.
Expert Tips
- Tip: Get creative with the herbs. While oregano is classic, feel free to add a teaspoon of fresh or dried thyme, or even a pinch of crushed red pepper flakes to the tomato mixture for a subtle kick.
- Tip: Use the residual heat. After you take the skillet out of the oven, let it sit for 2-3 minutes. This allows the salmon fibers to relax and reabsorb their juices, ensuring every bite is moist and flavorful.
- Tip: Make it a sheet pan meal. For ultimate ease, you can skip the stovetop sear. Place the salmon and topping on a parchment-lined baking sheet and roast at 200°C (400°F) for 12-15 minutes. You’ll lose the crisp skin, but gain on cleanup!
- Tip: Don’t waste the lemon. After juicing, don’t just toss the lemon halves! You can roast them alongside the salmon in the skillet. They become soft, caramelized, and their flavor mellows, making them delicious to eat or mash into the sauce.
FAQs
Can I use a different type of fish?
Absolutely! This Mediterranean topping is incredibly versatile. Firm white fish like cod, halibut, or sea bass would work wonderfully. Just adjust the cooking time accordingly, as these fillets may cook a bit faster or slower than salmon. The key is to ensure your fish is cooked through and flakes easily.
My salmon stuck to the pan! What did I do wrong?
This usually boils down to two things: the pan wasn’t hot enough, or the salmon wasn’t dry enough. Make sure your skillet is properly preheated over medium-high heat until a drop of water sizzles and evaporates on contact. And I can’t stress this enough—pat those fillets completely dry with paper towels before they hit the heat.
Can I make this ahead of time?
You can prep the tomato and olive mixture a few hours in advance and keep it covered in the fridge. I’d wait to cook the salmon until you’re ready to serve, though, as it’s best fresh from the oven. Leftovers will keep for a day in the fridge, but the texture of the salmon will change upon reheating.
Is it necessary to use an oven-safe skillet?
It really is the ideal tool for this recipe, as it allows you to seamlessly go from stovetop to oven. If you don’t have one, you can sear the salmon in a regular skillet, then transfer everything to a baking dish for the oven portion. It’s an extra dish to wash, but it gets the job done!
Can I add other vegetables?
Of course! This recipe is a fantastic template. Sliced bell peppers, zucchini, or even a handful of baby spinach (added in the last 2 minutes of roasting) would be lovely additions. Just be mindful that adding more vegetables might release more liquid, so you might need to extend the roasting time by a few minutes.
Mediterranean Salmon
Make this easy Mediterranean Salmon with tomatoes, olives, and herbs in just 30 minutes. A healthy, flavorful dinner perfect for any night. Get the recipe now!
Ingredients
For the salmon and topping:
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4 skin-on salmon fillets (150-180 g each)
-
2 tbsp extra virgin olive oil (divided)
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1 large lemon
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3 cloves garlic (minced)
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250 g cherry or grape tomatoes (halved)
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75 g pitted Kalamata olives (halved)
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1 small red onion (thinly sliced)
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2 tsp dried oregano
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1/4 cup fresh parsley (chopped)
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Salt and freshly ground black pepper (to taste)
Instructions
-
Start by prepping all your ingredients. This is a fast-cooking dish, so having everything ready to go—what chefs call *mise en place*—makes the process seamless. Pat the salmon fillets completely dry with a paper towel; this is a non-negotiable step for achieving that perfect sear. Season both sides generously with salt and pepper. Halve your cherry tomatoes and olives, thinly slice the red onion, mince the garlic, and chop your fresh parsley.01
-
Now, preheat your oven to 200°C (400°F). Place your large, oven-safe skillet over medium-high heat and add one tablespoon of the olive oil. Once the oil is shimmering hot, carefully place the salmon fillets in the pan, skin-side down. You should hear an immediate, lively sizzle. Resist the urge to move them! Let them cook undisturbed for about 4-5 minutes. This will render the fat in the skin and make it incredibly crisp.02
-
While the salmon is searing, prepare the vibrant Mediterranean topping. In a medium bowl, combine the halved tomatoes, olives, red onion, minced garlic, dried oregano, and the remaining tablespoon of olive oil. Squeeze in the juice from half of your lemon and give everything a good toss. You’ll notice the colors are already stunning—deep reds, purples, and greens.03
-
After the salmon has seared, the skin should be golden and release easily from the pan. Remove the skillet from the heat. Carefully flip the salmon fillets so they are now skin-side up. Spoon the tomato and olive mixture all around the salmon in the skillet, letting some of it nestle between the fillets.04
-
Transfer the entire skillet to the preheated oven. Roast for 8-10 minutes. The exact time will depend on the thickness of your fillets. You’re looking for the salmon to be just cooked through and flake easily with a fork, and for the tomatoes to have softened and started to burst, releasing their sweet juices into the sauce.05
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Carefully remove the hot skillet from the oven—remember the handle will be extremely hot! Let it rest for a couple of minutes. Just before serving, scatter the fresh parsley over the top. Cut the remaining lemon half into wedges for serving. The final dish should be a beautiful, fragrant medley with a glossy, juicy sauce surrounding the perfectly cooked salmon.06
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