Mediterranean Salmon Recipe

4.75 from 4 votes

Baked Mediterranean salmon with olives, capers, garlic, lemon, and fresh parsley. An easy, healthy salmon dinner perfect for weeknights or entertaining.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Mediterranean

Keyword: baked salmon, Mediterranean Salmon, Salmon, Sheet Pan Salmon

Servings: servings

Author: Silvia Dunnirvine

Ingredients

2 lb wild salmon
3 tbsp olive oil divided
2 tbsp butter
1 bunch fresh asparagus
1/2 cup olives
2 tbsp capers
1 whole lemon
4 cloves garlic sliced
fresh parsley
1 pinch sea salt and pepper to taste

Instructions

Preheat the oven to 375°F. Add the salmon and asparagus to a large sheet pan. Drizzle the salmon and asparagus with 1 tablespoon olive oil, then season with sea salt and black pepper. Bake for 25 minutes total, removing the asparagus after about 18 minutes so it stays tender but not overcooked.
While the salmon bakes, heat remaining 2 tablespoons olive oil in a small saucepan over medium heat. Add the butter and let it melt. Stir in the garlic and capers, cooking briefly until fragrant. Add the chopped olives and parsley, then season with a pinch of sea salt.
Once the salmon is fully cooked, spoon the hot garlic oil with olives, capers, and parsley over the salmon. Serve warm with the roasted asparagus.

Notes

Storage Instructions

Store leftover Mediterranean salmon and asparagus in an airtight container in the refrigerator for up to 3 days. For best freshness, store the olive and caper topping separately if possible.

Reheating Instructions

Reheat the salmon gently in a skillet over low heat or in the oven at 325°F until warmed through. You can also microwave it in short intervals, though the salmon will stay more tender when reheated slowly.

For best flavor, spoon the olive, caper, and garlic mixture over the salmon after reheating before serving.

Nutrition