Dairy Free Mediterranean Baked Salmon
Bright, bold, and built entirely around olive oil and fresh produce, this baked salmon is the kind of weeknight dinner that feels like a vacation. Kalamata olives, artichoke hearts, and cherry tomatoes roast alongside the fish, soaking up a spiced oil blend of cumin, smoked paprika, and turmeric that gives every bite serious depth. The whole thing comes together on a single sheet pan, which means minimal cleanup and maximum flavor payoff. Since every ingredient here is naturally free of dairy — no butter baste, no cream sauce, no hidden cheese — you can dig in without second-guessing a single component. A generous squeeze of fresh lemon at the end brightens everything up and ties the Mediterranean flavors together beautifully. Serve it straight from the pan with crusty bread or a simple grain to soak up all those savory roasting juices.
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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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