Low Sugar Mediterranean Baked Salmon
Bright, bold, and built entirely from whole ingredients, this baked salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. Juicy cherry tomatoes, briny Kalamata olives, and tender artichoke hearts roast alongside spice-rubbed fillets, filling your kitchen with the kind of aroma that makes everyone wander in to ask what's cooking. The spice blend — cumin, smoked paprika, and turmeric — delivers serious depth without a single sweetener in sight, which is exactly the point. So many store-bought marinades and spice packets sneak in sugar under names like "cane juice" or "dextrose," but here every ingredient is straightforward and easy to verify. A finishing squeeze of fresh lemon and a scatter of parsley tie everything together with brightness that no syrup or glaze could improve on. It all comes together on one pan, which means less cleanup and more time actually enjoying a genuinely nourishing meal.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp extra virgin olive oil, divided
- 1 cup cherry tomatoes, halved
- 1 can (14 oz) artichoke hearts, drained and quartered
- ½ cup pitted kalamata olives, halved
- 4 garlic cloves, thinly sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
- 1 lemon, zested and juiced
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh dill, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
In a small bowl, stir together 2 tbsp of the olive oil, the cumin, smoked paprika, turmeric, salt, and black pepper until combined. Set aside.
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