Yeast Free Mediterranean Baked Salmon
Bright, bold, and built entirely around whole ingredients, this sheet-pan salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. Roasting cherry tomatoes, artichoke hearts, and Kalamata olives alongside the fish creates a deeply savory, almost briny sauce right in the pan — no extra steps needed. The spice blend of cumin, smoked paprika, and turmeric gives each fillet a warm, golden crust that smells absolutely incredible coming out of the oven. Because every component here is naturally free of yeast and fermented additives, you can skip the label-scanning that makes so many Mediterranean-style dishes tricky to navigate. A final hit of fresh lemon juice, zest, and chopped parsley ties everything together with brightness that cuts right through the richness of the salmon. It's a one-pan meal that genuinely delivers on flavor without any compromises.
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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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