Anti Inflammatory Mediterranean Baked Salmon
Salmon is one of the most powerful ingredients you can put on a weeknight dinner table, and this baked version surrounded by cherry tomatoes, artichoke hearts, and Kalamata olives is genuinely stunning to look at and even better to eat. The spice blend — cumin, smoked paprika, and turmeric — does double duty, building deep, warm flavor while leaning into ingredients long celebrated for their role in reducing inflammation. Everything roasts together on a single sheet pan at 425°F, so the tomatoes blister and soften into a kind of loose, jammy sauce that mingles with the briny olives and tender artichoke hearts around each fillet. A squeeze of fresh lemon and a scatter of parsley right at the end brightens the whole dish and keeps it feeling light despite how satisfying it is. This one serves four, making it just as practical for a family dinner as it is for meal-prepping lunches through the week. Every ingredient here earns its place — there's nothing processed or hidden to second-guess, just whole foods working together beautifully.
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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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