Can I use frozen salmon?

Thaw completely in the refrigerator overnight for the best results. Frozen salmon releases excess moisture that prevents proper roasting.

What should I serve this with?

Couscous, orzo, or crusty bread are all excellent choices for soaking up the flavorful pan juices.

Baked salmon fillets on a bed of roasted tomatoes, olives, and artichokes

Oven-roasted salmon with tomatoes, olives, and artichoke hearts

Mediterranean Baked Salmon

Name: Mediterranean Baked Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 fillets
Cuisine: Italian, Mediterranean
Ingredients: 4 salmon fillets (6 oz each); 2 cups cherry tomatoes, halved; 1/2 cup Kalamata olives, halved; 1 can (14 oz) artichoke hearts, quartered; 2 tablespoons capers; 3 tablespoons olive oil; 2 tablespoons lemon juice; 3 cloves garlic, minced; 1 teaspoon dried oregano

30 minEasy

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Servings

4 fillets

Difficulty

Easy

Cost

Premium

$$$

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Mediterranean Baked Salmon

Oven-roasted salmon with tomatoes, olives, and artichoke hearts

Salmon fillets baked atop a bed of cherry tomatoes, Kalamata olives, artichoke hearts, and capers with a lemon herb vinaigrette.

10m

Prep Time

20m

Cook Time

30m

Total Time

Servings

Easy

Difficulty

Premium $$$

Cost

Italian Cuisine Mediterranean Cuisine Main Course Gluten-Free Dairy-Free Low-Carb Keto Paleo Healthy

Sarah Chen

October 26, 2021(Updated April 13, 2026)

This Mediterranean-style salmon brings together all the bright, bold flavors of the region in one sheet pan. Rich salmon fillets roast on top of a colorful mixture of cherry tomatoes, briny olives, tender artichoke hearts, and piquant capers, all dressed in a lemony herb vinaigrette that ties everything together beautifully.

What makes this recipe special is how the vegetables roast underneath the salmon, catching all the flavorful juices from the fish as it cooks. The result is a dish where every component enhances the others — the tomatoes burst and create a sauce, the olives add saltiness, and the artichoke hearts provide a creamy, tangy contrast. It is healthy, gorgeous, and incredibly easy to pull together on a busy weeknight.

Ingredients

4 salmon fillets (6 oz each)
2 cups cherry tomatoes, halved
1/2 cup Kalamata olives, halved
1 can (14 oz) artichoke hearts, quartered
2 tablespoons capers
3 tablespoons olive oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano

OvenBake

Test Kitchen Pick

Sheet Pan

Helpful Tool

Why a good sheet pan helps here

The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.

This recipe benefits from more even oven contact and easier cleanup.

Promotes more even browning
Useful across weeknight roasts and baking

A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.

Shop sheet pan options for this recipe

Instructions

1
Preheat oven to 400°F. Line a large sheet pan with parchment paper.
2
Toss cherry tomatoes, olives, artichoke hearts, capers, and garlic with 2 tablespoons olive oil and oregano. Spread on the sheet pan.
3
Season salmon fillets with salt and pepper. Place on top of the vegetables. Drizzle with remaining olive oil and lemon juice.
4
Bake for 18-20 minutes until salmon is cooked to your liking (125°F for medium, 135°F for well-done) and the tomatoes have burst.
5
Garnish with fresh basil or parsley and serve directly from the pan.

Serving Suggestions

Ways to Serve This Dish

Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette

Substitutions

SalmonChicken thighs

Bake for 30-35 minutes at the same temperature until cooked through

Artichoke heartsRoasted red peppers

Adds sweetness and color with a different texture

Kalamata olivesGreen Castelvetrano olives

Milder and sweeter with a buttery texture

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

Useful in dressings, sauces, and finishing
Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

Use parchment paper rather than foil to prevent the acidic tomatoes and lemon from reacting with the aluminum.
For crispier salmon skin, start the fillets skin-side up and flip halfway through cooking.
This recipe is easily doubled for meal prep — the Mediterranean vegetables make great leftovers.
Add crumbled feta cheese in the last 3 minutes of baking for extra richness.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Excellent cold over mixed greens for a Mediterranean salmon salad.

Reheating

Reheat gently in a 275°F oven for 8-10 minutes. The vegetables and salmon reheat well together.

Nutrition Facts

Per serving (1 fillet with vegetables) · 4 servings

Calories410

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein34g

Carbohydrates12g

Fat26g

Fiber4g

Sugar3g

Sodium620mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use frozen salmon?: Thaw completely in the refrigerator overnight for the best results. Frozen salmon releases excess moisture that prevents proper roasting.
What should I serve this with?: Couscous, orzo, or crusty bread are all excellent choices for soaking up the flavorful pan juices.

Explore More

More Italian Recipes More Mediterranean Recipes More Main Course Gluten-Free Recipes Dairy-Free Recipes Low-Carb Recipes Keto Recipes Paleo Recipes Healthy Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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Italian

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Instructions

1
Preheat oven to 400°F. Line a large sheet pan with parchment paper.
2
Toss cherry tomatoes, olives, artichoke hearts, capers, and garlic with 2 tablespoons olive oil and oregano. Spread on the sheet pan.
3
Season salmon fillets with salt and pepper. Place on top of the vegetables. Drizzle with remaining olive oil and lemon juice.
4
Bake for 18-20 minutes until salmon is cooked to your liking (125°F for medium, 135°F for well-done) and the tomatoes have burst.
5
Garnish with fresh basil or parsley and serve directly from the pan.

Tips & Storage

Pro Tips

Use parchment paper rather than foil to prevent the acidic tomatoes and lemon from reacting with the aluminum.
For crispier salmon skin, start the fillets skin-side up and flip halfway through cooking.
This recipe is easily doubled for meal prep — the Mediterranean vegetables make great leftovers.
Add crumbled feta cheese in the last 3 minutes of baking for extra richness.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Excellent cold over mixed greens for a Mediterranean salmon salad.

Reheating

Reheat gently in a 275°F oven for 8-10 minutes. The vegetables and salmon reheat well together.

Mediterranean Baked Salmon

Mediterranean Baked Salmon

Mediterranean Baked Salmon