Gut Friendly Mediterranean Baked Salmon
Bright, anti-inflammatory ingredients come together here in a way that feels indulgent but is genuinely nourishing from the inside out. Omega-3-rich salmon sits on a bed of cherry tomatoes, artichoke hearts, and Kalamata olives, all roasted together on a single sheet pan so the flavors meld into something deeply savory and satisfying. The spice blend — cumin, smoked paprika, and turmeric — does double duty, adding warmth and color while supporting the kind of balanced, whole-food eating that keeps your gut happy. Artichokes in particular are a quiet hero here, offering prebiotic fiber that feeds beneficial gut bacteria without any fuss or fancy prep. A final hit of fresh lemon juice, parsley, and optional dill brightens everything up and keeps the dish feeling light rather than heavy. It all comes together in one pan with minimal cleanup, which makes it just as practical as it is delicious.
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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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