Honey Free Mediterranean Baked Salmon
Bright, bold, and built entirely around real whole ingredients, this sheet-pan salmon is the kind of weeknight dinner that feels like a genuine occasion. Kalamata olives, artichoke hearts, and cherry tomatoes roast alongside the fish, soaking up a warmly spiced olive oil rub of cumin, smoked paprika, and turmeric that gives every bite serious depth. A finishing squeeze of fresh lemon and a scatter of parsley pull everything together into something that tastes far more effortful than it actually is. For anyone avoiding sweeteners, this recipe is a natural fit — there's no glaze, no marinade, and no sauce that might sneak in hidden sugars or syrups. The flavor comes entirely from aromatics, good olive oil, and the natural richness of the salmon itself. Everything goes onto one pan, which means minimal cleanup and maximum payoff. It's the kind of dish you'll want to make on repeat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!