MSG Free Mediterranean Baked Salmon
Flaky, golden salmon nestled among roasted cherry tomatoes, briny olives, and tender artichoke hearts — this is the kind of weeknight dinner that looks like you spent hours on it. A bold spice rub of cumin, smoked paprika, and turmeric gives each fillet a warm, aromatic crust that pairs beautifully with the bright hit of lemon zest and fresh parsley at the end. Everything roasts together on a single sheet pan, which means minimal cleanup and maximum flavor as the vegetables soak up all those savory juices. For anyone navigating MSG sensitivities, this recipe is a genuinely satisfying find — every ingredient is whole and straightforward, with no seasoning packets, canned broths, or processed shortcuts hiding anything unwanted. The olives and artichoke hearts bring a deep, savory richness that makes the dish feel indulgent without relying on anything artificial. A squeeze of fresh lemon right out of the oven ties it all together and keeps the flavors clean and vibrant. Serve it straight from the pan for a meal that's as easy to present as it is to eat.
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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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