
Bright, bold, and built entirely from real ingredients, this baked salmon is the kind of weeknight dinner that feels like a special occasion without any of the fuss. Every component — the cherry tomatoes, artichoke hearts, Kalamata olives, and fragrant spice blend — is a whole food you can recognize and trust, with zero synthetic dyes hiding in the mix. That matters more than you might think, since packaged spice blends and jarred condiments are surprisingly common sources of added colorants, but here everything gets its gorgeous golden hue from turmeric and smoked paprika, nothing artificial. The salmon fillets roast right on top of the vegetables, soaking up all that garlicky, lemony goodness as everything caramelizes together on a single sheet pan. A squeeze of fresh lemon and a handful of chopped parsley at the end brighten the whole dish and make it look like something straight off a restaurant plate. It's a genuinely satisfying meal that proves eating clean doesn't mean eating bland.
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Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
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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