Walnut Free Mediterranean Baked Salmon
Bright, bold, and built around the kind of flavors that make a weeknight dinner feel like a real occasion, this baked salmon is a Mediterranean dream on a single sheet pan. Kalamata olives, artichoke hearts, and cherry tomatoes roast alongside the fish, soaking up a 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 everything together with a clean, herby finish. For anyone navigating nut-free eating, this recipe is naturally in your corner — no specialty swaps needed, just straightforward pantry staples and fresh produce. It's the kind of dish where the oven does most of the heavy lifting, and the result looks far more impressive than the effort involved. Serve it straight from the pan and let everyone dig in while it's still sizzling.
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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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