Shellfish Free Mediterranean Baked Salmon
Bright cherry tomatoes, briny Kalamata olives, and tender artichoke hearts roast alongside skin-on salmon fillets in a single pan, making this one of those weeknight dinners that looks far more impressive than the effort involved. The spice rub — built from cumin, smoked paprika, and turmeric — gives each fillet a warm, golden crust that pairs beautifully with the jammy vegetables underneath. A finishing squeeze of fresh lemon and a scatter of parsley pull everything together with just the right amount of brightness. For anyone navigating seafood allergies, finfish like salmon sits in a completely separate category from shellfish, so this dish is naturally a safe and satisfying choice without any substitutions required. Everything here is straightforward pantry and produce-aisle territory, so there's no need to scrutinize labels for hidden shellfish-derived additives. It all comes together on one sheet pan and goes straight to the table, which honestly makes cleanup feel like a bonus.
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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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