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This Mediterranean Baked Salmon is an elegant yet simple one-pan meal. Juicy tomatoes, briny olives, and fragrant herbs create a vibrant sauce the salmon bakes into. It’s a complete, healthy-ish dinner perfect for busy weeknights or relaxed weekends.

Why You’ll Love This Mediterranean Baked Salmon

One-pan wonder: Salmon and vegetables roast together for minimal cleanup.
Bright, vibrant flavors: Rich salmon pairs with lemon, tomatoes, olives, and herbs.
Simple yet gourmet: Impress guests with very little hands-on effort.
Wonderfully adaptable: Easily swap vegetables or use what you have on hand.

Ingredients & Tools

4 salmon fillets (about 150-180 g each), skin-on or skinless
3 tbsp extra virgin olive oil, divided
1 large lemon, juiced and zested
4 cloves garlic, minced
1 tsp dried oregano
300 g cherry or grape tomatoes
1 red onion, thinly sliced
100 g Kalamata olives, pitted
2 tbsp capers, rinsed
1/4 cup fresh parsley, chopped
2 tbsp fresh basil, chopped
Salt and freshly ground black pepper, to taste

Tools: A large baking dish or sheet pan, a small bowl for the marinade, and a microplane or zester.

Notes: Don’t stress about exact olives or tomatoes—use what’s fresh. Quality olive oil and fresh lemon juice make a difference.

Nutrition (per serving)

Calories:	415 kcal
Protein:	35 g
Fat:	27 g
Carbs:	9 g
Fiber:	3 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

What kind of salmon is best? I prefer skin-on, center-cut fillets for this recipe. The skin helps keep the fish incredibly moist and adds a lovely texture, but you can easily remove it after baking if you prefer. Just make sure all your fillets are roughly the same thickness for even cooking.
Can I use other vegetables? Absolutely! This is a very forgiving recipe. Sliced bell peppers, zucchini, or even artichoke hearts would be wonderful additions. Just try to cut them to a similar size so they cook evenly with the tomatoes and onions.
Fresh herbs vs. dried? For the oregano in the marinade, dried is actually perfect—it infuses the oil beautifully. But for the parsley and basil, fresh is non-negotiable for that final burst of flavor and color right before serving.
Don’t forget the lemon zest! The zest holds so much potent citrus oil that the juice alone doesn’t provide. It brightens the entire dish and makes the flavor pop in a way you’ll really notice.

How to Make Mediterranean Baked Salmon

Step 1: Preheat your oven to 200°C (400°F). This is a fairly hot oven, which is perfect for getting a nice roast on the vegetables and cooking the salmon quickly so it stays tender. While it’s heating, grab your baking dish. You can line it with parchment paper for even easier cleanup, but it’s not strictly necessary.

Step 2: Prepare the flavor base. In a small bowl, whisk together 2 tablespoons of the olive oil, the lemon juice, half of the lemon zest, the minced garlic, dried oregano, and a good pinch of salt and pepper. You’ll get a fragrant, emulsified dressing. This is the magic potion that will coat both the fish and the vegetables.

Step 3: Assemble the vegetable bed. In your baking dish, combine the cherry tomatoes, sliced red onion, Kalamata olives, and capers. Drizzle the remaining 1 tablespoon of olive oil over the top and toss everything with your hands to coat. Spread the mixture into a fairly even layer. This bed of vegetables is going to release amazing juices as it bakes, creating a built-in sauce.

Step 4: Season and coat the salmon. Pat the salmon fillets completely dry with a paper towel—this is key for getting a nice surface instead of a steamy one. Season both sides of the fillets with a little more salt and pepper. Now, brush or spoon the lemon-garlic marinade you made earlier generously over the top and sides of each fillet. Really let it soak in.

Step 5: Nestle and bake. Place the marinated salmon fillets right on top of the bed of vegetables. You want them to be cozy but not crowded. Slide the dish into the preheated oven and bake for 15-20 minutes. The exact time will depend on the thickness of your fillets. You’re looking for the salmon to be opaque and flake easily with a fork, and the tomatoes should be starting to burst and wrinkle.

Step 6: The finishing touches. Once out of the oven, let the dish rest for a couple of minutes. This allows the juices to redistribute. Just before serving, scatter the freshly chopped parsley, basil, and the remaining lemon zest over everything. This final hit of fresh herbs and citrus aroma is what takes the dish from great to absolutely unforgettable.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; the vegetables become watery upon thawing.
Reviving: Reheat gently in a covered oven at 150°C (300°F) until warm.

Serving Suggestions

Complementary Dishes

Fluffy couscous or orzo — These grains are fantastic for soaking up all the delicious, lemony, tomatoey juices from the baking dish. It’s practically a requirement!
Crusty, warmed bread — A thick slice of sourdough or a baguette is perfect for mopping up every last bit of sauce from your plate. No flavor left behind.
A simple arugula salad — The peppery bite of arugula dressed with just a little lemon vinaigrette provides a crisp, refreshing contrast to the rich, baked salmon.

Drinks

A crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lemon in the dish and cut through the richness of the salmon beautifully.
Sparkling water with lemon — A non-alcoholic option that still feels celebratory and cleanses the palate between each flavorful bite.

Something Sweet

Lemon sorbet — Continuing the citrus theme with a light, palate-cleansing dessert that feels refreshing and not too heavy after the main course.

Top Mistakes to Avoid

Overcooking the salmon. This is the biggest pitfall. Salmon continues to cook after it comes out of the oven (carryover cooking), so take it out when it’s still slightly translucent in the very center. It will perfect up as it rests.
Using a cold baking dish. If you assemble everything on a cold sheet pan and then put it in the oven, the cooking time will be off. Make sure your oven is fully preheated first.
Skipping the step of drying the salmon. If the salmon is wet, it will steam rather than roast, and the marinade won’t stick as well. A quick pat with a paper towel makes a world of difference.
Crowding the pan. If the vegetables are piled on top of each other, they’ll steam and become soggy instead of roasting and caramelizing. Give them some space to breathe.

Expert Tips

Tip: For an extra flavor boost, let the salmon marinate in the lemon-garlic oil for 15-20 minutes in the fridge before baking. This allows the flavors to penetrate the fish more deeply.
Tip: If you love a bit of char, switch your oven to a high broil for the last 2-3 minutes of cooking. Watch it closely though—it can go from perfectly blistered to burnt in seconds!
Tip: To check for doneness without cutting into the beautiful fillet, use the tip of a sharp knife to peek into the thickest part. It should be opaque but still very moist.
Tip: If your vegetables are releasing a lot of water, you can spoon some of the pan juices over the salmon as it rests. This bastes it and keeps it incredibly juicy.

FAQs

Can I make this with frozen salmon?
Yes, absolutely! The key is to thaw it completely in the refrigerator overnight first. If you try to bake it from frozen, it will release a ton of water and the vegetables will stew instead of roast. Once it’s fully thawed, pat it very dry with paper towels before marinating and baking as directed.

How do I know when the salmon is perfectly cooked?
The best indicator is texture. Gently press the top of a fillet with a fork or your finger. It should feel firm but still have a little give, and it will flake apart easily. The internal temperature, if you’re using a thermometer, should read about 52-54°C (125-130°F) for medium-rare, which is my preference for moistness. It will climb to a safe 63°C (145°F) as it rests.

What can I use instead of olives?
If you’re not an olive fan, capers can carry the briny flavor on their own—just use a couple of tablespoons. Alternatively, you could add some chopped sun-dried tomatoes or even a few anchovy fillets minced into the oil for a different kind of salty, umami punch.

Can I prepare any part of this dish ahead of time?
You can definitely get a head start! You can chop all the vegetables and make the lemon-garlic marinade a few hours in advance. Keep them separate in the fridge. Then, when you’re ready to cook, just assemble and bake. I wouldn’t recommend marinating the salmon for more than 30 minutes ahead, as the acid in the lemon juice can start to “cook” the exterior.

Is the salmon skin edible?
It absolutely is, and when cooked properly, it’s deliciously crispy! If you want to eat the skin, make sure it’s placed face-down on the vegetables in the pan. If you prefer to remove it, it’s much easier to slide a spatula between the skin and the flesh after the fish is cooked.

Mediterranean Baked Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mediterranean

Servings 4

Total Time 35 minutes

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Make this easy one-pan Mediterranean Baked Salmon with tomatoes, olives, and herbs. A healthy, flavorful dinner ready in 35 minutes. Get the recipe!

Ingredients

For the salmon and marinade:

4 salmon fillets (about 150-180 g each, skin-on or skinless)
3 tbsp extra virgin olive oil (divided)
1 large lemon (juiced and zested)
4 cloves garlic (minced)
1 tsp dried oregano
Salt and freshly ground black pepper (to taste)

For the vegetable bed:

300 g cherry or grape tomatoes
1 red onion (thinly sliced)
100 g Kalamata olives (pitted)
2 tbsp capers (rinsed)

For the finishing touches:

1/4 cup fresh parsley (chopped)
2 tbsp fresh basil (chopped)

Instructions

01
Preheat your oven to 200°C (400°F).
02
Prepare the flavor base. In a small bowl, whisk together 2 tablespoons of the olive oil, the lemon juice, half of the lemon zest, the minced garlic, dried oregano, and a good pinch of salt and pepper.
03
Assemble the vegetable bed. In your baking dish, combine the cherry tomatoes, sliced red onion, Kalamata olives, and capers. Drizzle the remaining 1 tablespoon of olive oil over the top and toss everything with your hands to coat. Spread the mixture into a fairly even layer.
04
Season and coat the salmon. Pat the salmon fillets completely dry with a paper towel. Season both sides of the fillets with a little more salt and pepper. Brush or spoon the lemon-garlic marinade you made earlier generously over the top and sides of each fillet.
05
Nestle and bake. Place the marinated salmon fillets right on top of the bed of vegetables. Slide the dish into the preheated oven and bake for 15-20 minutes. The salmon should be opaque and flake easily with a fork, and the tomatoes should be starting to burst and wrinkle.
06
The finishing touches. Once out of the oven, let the dish rest for a couple of minutes. Just before serving, scatter the freshly chopped parsley, basil, and the remaining lemon zest over everything.