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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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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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