Turkey Free Mediterranean Baked Salmon
Salmon fillets roasted at high heat alongside cherry tomatoes, artichoke hearts, and briny Kalamata olives make for a weeknight dinner that feels genuinely special. A spiced olive oil rub — built from cumin, smoked paprika, and turmeric — coats each fillet before it hits the oven, giving the fish a warm, golden crust and deep, layered flavor. Everything roasts together on a single sheet pan, so the vegetables soak up those drippings and the whole dish comes together with almost no effort. A final squeeze of lemon and a scatter of fresh parsley brighten everything up right before serving, cutting through the richness in the best possible way. For anyone navigating poultry-free eating, this is the kind of recipe that proves you are absolutely not missing out — the salmon is hearty, satisfying, and packed with protein. It is the sort of dish you can bring straight to the table from the pan and watch disappear fast.
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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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