Lupin Free Mediterranean Baked Salmon
Bright cherry tomatoes, briny Kalamata olives, and tender artichoke hearts roast alongside skin-on salmon fillets in a single pan, making this a weeknight dinner that looks and tastes far more impressive than the effort involved. A spiced olive oil rub built from cumin, smoked paprika, and turmeric gives each fillet a warm, golden crust with layers of flavor that feel genuinely Mediterranean. Everything comes together on one baking sheet, which means minimal cleanup and maximum payoff. For anyone navigating lupin sensitivities, this dish is naturally straightforward — every ingredient is a whole food or pantry staple with no hidden grain-based additives to second-guess. A final squeeze of lemon and a scatter of fresh parsley (or dill if you're feeling it) brighten the whole pan right before serving, cutting through the richness of the fish beautifully. It's the kind of recipe you'll want to keep in regular rotation, whether you're cooking for a crowd or just treating yourself to something a little special on a Tuesday night.
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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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