Mushroom Free Mediterranean Baked Salmon
Bright, bold, and built entirely around the kind of ingredients that make a weeknight dinner feel like a special occasion, this baked salmon is a Mediterranean dream on a sheet pan. Cherry tomatoes, briny Kalamata olives, tender artichoke hearts, and sliced garlic roast alongside the fish, soaking up a spiced olive oil rub of cumin, smoked paprika, and turmeric that gives every bite serious depth. For anyone navigating a mushroom-free lifestyle, this recipe is a natural fit — there's nothing hidden here, just clean, whole ingredients that are easy to verify at a glance. The salmon goes into a 425°F oven and comes out flaky, fragrant, and perfectly cooked in under twenty minutes. A final squeeze of lemon and a scatter of fresh parsley (or dill if you're feeling it) brighten everything up right before serving. It's the kind of dish that looks impressive enough to serve to guests but is honestly low-effort enough for any night of the week.
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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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