Chicken Free Mediterranean Baked Salmon
Salmon roasted at high heat with a bold spice rub, briny olives, tender artichoke hearts, and burst cherry tomatoes is the kind of weeknight dinner that looks like you spent way more effort than you actually did. The cumin, smoked paprika, and turmeric work together to give each fillet a warm, golden crust that smells absolutely incredible coming out of the oven. Everything roasts together on a single sheet pan, so the vegetables soak up all those savory juices while the salmon stays moist and flaky. A squeeze of fresh lemon and a scatter of parsley at the end brightens the whole dish and ties the Mediterranean flavors together beautifully. There's no poultry anywhere in this recipe — just clean, wholesome ingredients that are naturally free from any chicken or poultry concerns, making it a stress-free choice for anyone navigating that restriction. It's the kind of meal you can serve straight from the pan and still feel like you've put something genuinely special on 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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