Oats Free Mediterranean Baked Salmon
Bright, bold, and built around the best the Mediterranean pantry has to offer, this baked salmon is the kind of weeknight dinner that feels genuinely special without demanding much from you. Skin-on fillets get rubbed with a warm spice blend of cumin, smoked paprika, and turmeric before roasting alongside cherry tomatoes, artichoke hearts, and Kalamata olives — the whole pan turns into something deeply savory and a little briny in the best possible way. A squeeze of fresh lemon and a scatter of parsley right at the end lifts everything and keeps the flavors clean and vibrant. For anyone navigating an oat-free lifestyle, this recipe is a natural fit — every single ingredient here is whole, fresh, or minimally processed, with zero grains in sight. No swaps needed, no label-reading required, just straightforward cooking with real food. The one-pan approach also means the salmon soaks up all those roasted vegetable juices as it cooks, so the flesh stays incredibly moist and flavorful. Serve it straight from the pan and let everyone dig in.
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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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