Bright, bold, and built entirely around fresh produce, fish, and spice, this baked salmon is the kind of weeknight dinner that feels like a special occasion without any of the fuss. Juicy cherry tomatoes, briny Kalamata olives, and tender artichoke hearts roast alongside the fish, soaking up a fragrant blend of cumin, smoked paprika, and turmeric that gives every bite serious depth. A finishing hit of lemon juice and zest lifts the whole pan, and a scatter of fresh parsley ties it all together beautifully. Grain-free by nature, this recipe relies entirely on whole, unprocessed ingredients — no fillers, no hidden starches, just clean Mediterranean flavor from start to finish. It's a smart choice for anyone navigating grain sensitivities, since there's nothing here that could sneak in unwanted ingredients. The one-pan approach also means minimal cleanup, and the salmon comes out perfectly flaky every single time thanks to that high-heat roast at 425°F. Serve it straight from the pan for a dinner that looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)