Carrageenan Free Mediterranean Baked Salmon

Bright cherry tomatoes, briny Kalamata olives, and tender artichoke hearts roast alongside skin-on salmon fillets in a single pan, making this one of those weeknight dinners that looks far more impressive than the effort involved. A spiced olive oil rub built from cumin, smoked paprika, and turmeric gives each fillet a warm, golden crust with deep, layered flavor that tastes like it came from a seaside restaurant. Everything goes onto one baking sheet, which means minimal cleanup and maximum payoff — the vegetables soak up all those savory juices as the salmon roasts at high heat. Avoiding carrageenan can be trickier than it sounds, since the additive often hides in processed seafood products, canned goods, and pre-marinated proteins. This recipe sidesteps that entirely by relying on whole, straightforward ingredients — fresh salmon fillets, canned artichoke hearts, and pantry spices — with nothing processed or emulsified in sight. A final squeeze of fresh lemon juice and a scatter of parsley (plus optional dill) brighten the whole pan right before serving, cutting through the richness of the fish beautifully. It's the kind of clean, vibrant meal that proves eating with care doesn't mean eating without joy.

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