Red Meat Allergy Friendly Mediterranean Baked Salmon
Salmon is the star here, roasted at high heat until it's perfectly flaky and infused with a warm spice blend of cumin, smoked paprika, and turmeric. Nestled among cherry tomatoes, artichoke hearts, and briny Kalamata olives, each fillet soaks up a deeply savory, sun-drenched flavor that feels like a proper Mediterranean escape. Because the whole dish is built around fish and fresh produce, it's a naturally satisfying option for anyone avoiding red meat — no substitutions or workarounds needed. A finishing squeeze of lemon and a scatter of fresh parsley brighten everything up and make it look genuinely stunning straight from the pan. It's the kind of one-pan dinner that tastes like you put in way more effort than you actually did. Cleanup is minimal, the flavors are bold, and it works just as well for a weeknight as it does for company.
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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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