Cashew Free Mediterranean Baked Salmon
Bright, bold, and built entirely around the kind of ingredients that make a weeknight dinner feel like a special occasion, this baked salmon is a serious crowd-pleaser. Juicy cherry tomatoes, briny Kalamata olives, and tender artichoke hearts roast alongside the fish, soaking up a spiced olive oil rub of cumin, smoked paprika, and turmeric that turns golden and fragrant in a hot oven. The whole thing comes together on a single sheet pan, which means minimal cleanup and maximum flavor. A finishing squeeze of lemon juice and a scatter of fresh parsley (and dill if you're feeling it) brighten everything up right before serving. For anyone navigating tree nut allergies, this recipe is a genuinely stress-free option — every ingredient is straightforward, and there's nothing hiding in a sauce or spice blend that could cause concern. The salmon roasts to perfectly flaky, the vegetables get a little caramelized at the edges, and the whole pan looks stunning enough to bring straight to the table.
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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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