Coconut Free Mediterranean Baked Salmon
Bright, bold, and built around the kind of ingredients that make a weeknight dinner feel like a real occasion, this baked salmon is a Mediterranean dream on a sheet pan. Kalamata olives, artichoke hearts, and cherry tomatoes roast alongside the fish, soaking up a spiced olive oil rub of cumin, smoked paprika, and turmeric that gives every bite serious depth. A hot oven does most of the heavy lifting — just nestle the fillets in among the vegetables, slide the pan in, and let the heat work its magic. Finishing with fresh lemon juice, zest, and a scatter of parsley keeps everything bright and herbaceous right before it hits the table. For anyone navigating coconut-free cooking, this recipe is naturally in the clear — every ingredient is straightforward, with no hidden tropical oils or sneaky substitutes to second-guess. It's the kind of dish that looks impressive enough to serve to guests but is genuinely easy enough to pull off on a Tuesday night.
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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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