Name: Mediterranean Baked Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 salmon filets (6 oz each); 2 tbsp olive oil; 2 cloves garlic, minced; 1 lemon, sliced; 1 cup cherry tomatoes, halved; 1/2 cup pitted kalamata olives, sliced; 1/4 cup capers; 1 tsp dried oregano; Salt and pepper to taste; Fresh parsley, chopped for garnish

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The Salmon That’ll Make You Feel Like You’re on Vacation 🌊

Okay, so have you ever just craved that fresh, ocean-y vibe, but you’re stuck at home with a fridge full of stuff? Ugh, same! That’s why I whip up this Mediterranean Baked Salmon. It’s like a mini trip to Greece without the plane ticket.

Main dish photo — *The finished dish — looks amazing, right?*

Alright, let’s dive into the grocery store chaos. You ready?

Okay, Let’s Talk Ingredients

So, we need some salmon—like, obviously. I usually grab 4 filets ’cause I’m always feeding a small army (or just my hungry self). Then, oil—extra virgin all the way (2 tablespoons). And garlic? Yes please! (2 cloves, minced).

Now, the real MVPs: lemons. You gotta have a lemon—like, a whole one sliced up. And those cherry tomatoes? Grab a bunch! (1 cup, halved). Olives, people! Kalamata, of course (1/2 cup, pitted and sliced). Caper action is happening too—1/4 cup, let’s go! Season it up with some dried oregano (1 teaspoon) and don’t forget salt & pepper to taste. Oh, and fresh parsley for that *chef’s kiss* finish. It’s gorgeous, trust me.

So Here’s Why I Make This Constantly

Okay, picture this: I made this salmon for a dinner party once (totally thought I was a gourmet chef). I was stressed, trying to impress everyone, and I forgot to buy the olives! Like, how could I?! But guess what? I just threw in extra garlic and it was still a hit! Everyone was raving, and I thought, “Wow, I might actually know what I’m doing.” 😂

This recipe is special ’cause it’s SO easy, but it feels fancy. Plus, it reminds me of summers spent at my aunt’s place by the sea. We’d sit outside, the sun setting, eating this salmon with crusty bread and laughing way too loud. Good times, right?

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

So here’s a little secret—don’t skip the lemon slices! Like, I used to just squeeze it on top or whatever, but laying the slices right on top of the salmon? It infuses so much flavor! Seriously, it’s a game changer. That juicy lemon goodness just seeps into the fish, and it’s divine.

Don’t Mess This Up (My Top Tips)

1. Don’t Overcook It! Seriously, no one likes dry salmon. Start checking at 15 minutes. (I’ve ruined many dinners by being a little too ambitious).

2. Let It Rest! After you take it out of the oven, let it chill for a few. It’ll keep cooking a bit, and the flavors meld. Trust me on this one!

3. Experiment! If you don’t have kalamata olives, use whatever you have. I’ve tried it with green olives and even pickles (crazy, I know). Just play around with it!

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so if you somehow have leftovers (which I’m always shocked about), just pop those filets in an airtight container and stick ‘em in the fridge. They’ll last for about 2-3 days. Reheat in the oven for a couple of minutes, and they’re good to go! But honestly, I’m usually diving in for seconds before they even hit the fridge.

If You Liked This, You’ll Probably Like These Too

If you’re into this vibe, you’ll also love my Garlic Butter Shrimp Pasta (so quick and delicious) and the Mediterranean Chickpea Salad (hello, fresh and crunchy). Trust me, you won’t regret any of ‘em!

So, what are you thinking? Are you gonna give this a shot? Or do you have a go-to salmon recipe that I need to know about? Hit me back! 🍽️

Mediterranean Baked Salmon

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Indulge in the vibrant flavors of the Mediterranean with this easy-to-make baked salmon dish. Infused with garlic, olives, and fresh herbs, this recipe delivers a healthy and delicious meal that is perfect for any occasion. With tender salmon filets surrounded by zesty tomatoes and briny capers, every bite is a taste of sunshine.