Sesame Free Mediterranean Baked Salmon
Bright, bold, and built around a single sheet pan, this Mediterranean baked salmon is the kind of weeknight dinner that looks like you tried a lot harder than you actually did. Juicy cherry tomatoes, briny Kalamata olives, and tender artichoke hearts roast alongside the fish, soaking up a warmly spiced olive oil rub of cumin, smoked paprika, and turmeric that gives every bite serious depth. A squeeze of fresh lemon and a scatter of parsley at the end pull the whole thing together with a hit of brightness that makes the flavors pop. For anyone navigating sesame sensitivities, this recipe is a genuinely easy win — every ingredient is straightforward, and there are no sauces, marinades, or spice blends that typically sneak sesame in through the back door. The whole dish comes together in one pan, which means less cleanup and more time actually enjoying dinner. Serve it straight from the sheet pan for a rustic, impressive presentation that needs absolutely nothing else.
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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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