Bright, bold, and built entirely from whole ingredients, this baked salmon is the kind of weeknight dinner that looks like you spent way more effort than you actually did. Skin-on fillets get rubbed with a warm spice blend of cumin, smoked paprika, and turmeric before roasting alongside cherry tomatoes, artichoke hearts, and Kalamata olives — all on a single sheet pan. The result is deeply savory and a little smoky, with the vegetables softening into a jammy, briny base that practically sauces the fish on its own. A squeeze of fresh lemon and a scatter of parsley at the end lifts everything and keeps the flavors clean and vibrant. Because the entire dish is built from fish, vegetables, olive oil, and spices, there's nothing here that raises any concern about hidden animal-derived setting agents — just straightforward, real food. It's an especially satisfying option when you want something that feels restaurant-worthy without having to scrutinize a single label. Serve it straight from the pan for easy cleanup and maximum drama at the table.
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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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