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Mediterranean Salmon Bake

Mediterranean Salmon Bake

Savor the flavors of the Mediterranean with this effortless baked salmon! Topped with garlic, briny kalamata olives, tangy sun-dried tomatoes, zesty capers, and fresh dill, this dish is a weeknight hero—ready in 25 minutes and bursting with vibrant, healthy goodness.
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Course: Main Course
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients
  

  • 4 skinless boneless salmon fillets (6–8 ounces each)
  • Kosher salt and freshly ground black pepper to taste
  • 2 –3 garlic cloves minced (about 1 tablespoon)
  • 1 tablespoon olive oil
  • ½ cup pitted kalamata olives halved
  • ¼ cup oil-packed sun-dried tomatoes drained and finely chopped
  • 2 tablespoons capers drained (plus 1 teaspoon caper brine)
  • 2 tablespoons fresh dill chopped
  • Plain Greek yogurt or sour cream optional, for serving

Instructions

  • Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with olive oil or cooking spray.
  • Prepare the salmon: Pat the salmon fillets dry with paper towels and arrange them in a single layer in the prepared baking dish. Season generously with kosher salt and black pepper on both sides.
  • Add aromatics: In a small bowl, combine the minced garlic and olive oil. Rub the mixture evenly over the top and sides of each salmon fillet.
  • Layer toppings: Scatter the halved kalamata olives, chopped sun-dried tomatoes, and capers (including the caper brine) over the salmon fillets, ensuring an even distribution.
  • Bake: Transfer the dish to the preheated oven and bake for 16–20 minutes, or until the salmon is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
  • Garnish and serve: Remove from the oven and sprinkle the fresh dill over the top. Serve immediately with a dollop of Greek yogurt or sour cream, if desired.

Notes

For optimal flavor, use high-quality, oil-packed sun-dried tomatoes.
Ensure salmon fillets are similar in thickness for even cooking.
Fresh dill is recommended for garnish; dried herbs may be substituted in a pinch (use 2 teaspoons).
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