Take all of the flavours of the Mediterranean and sprinkle them over some salmon fillets for a quick and easy Mediterranean Salmon meal that is ready in under 20 minutes. Flake and add to salads or sandwiches, or have with a side of roasted garlic potatoes.
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The light and fresh flavours of the mediterranean are always a favourite of ours in the summer months and this Mediterranean salmon has it all.
Olives, capers, fresh lemon, garlic, tomatoes, feta and fresh herbs all go into making this wonderfully light meal that can be served with all of your favourite sides.
Looking for more Mediterranean inspired dishes? Try our easy Mediterranean Rice Salad or our delicious Mediterranean Baked Cod.
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Why You Will Love It
- A delicious way to enjoy salmon
- Great for feeding a crowd
- Easy to adapt
- Great with roasted potatoes or a big green salad
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Salmon - We used salmon fillets, but you could use a whole side of salmon. This recipe works well with other fish too - cod, tilapia, pollack, hake or halibut would all be great for this recipe.
- Olives and capers - Makes a nice salty topping - we used mixed olives, but any will do. Not everyone likes capers, so feel free to omit them.
- Cherry tomatoes - Fresh is best - try to use vine ripened tomatoes.
- Sun-dried tomatoes - We wanted this topping to be tomato heavy, so we added some sun-dried tomatoes too.
- Garlic - Mediterranean dishes have to contain garlic!
- Lemon - Freshens the topping up.
- Feta - Adds a lovely creaminess to the topping.
- Parsley - The perfect herb for fish. Dill and chives also compliment salmon extremely well.
More ingredient substitutions and variations can be found in the recipe card.
Step by Step Instructions
One: Mix all the topping ingredients in a bowl.
Two: Top the salmon fillets with the olive mixture and bake for 20 minutes.
How to Choose Salmon
When it comes to salmon, try to choose the best quality possible. Look out for fillets that look fresh and have a vibrant colour.
Dull looking salmon will not be at its best. Also, if it smells overly fishy, that it is probably not very fresh.
Serving Suggestions
If you want to save some time, then you can add some vegetables to the baking tray at the same time as the salmon and cook them all together. Make sure that they are softer vegetables that will cook at the same time as the salmon. If not, here are some delicious side dishes that will go well with:
- Mediterranean Potato Salad
- Cucumber Dill Salad
- Cilantro Lime Rice
- Greek Potatoes
- Roasted Lemon Asparagus
- Instand Pot Mashed Potatoes
- No Mayo Coleslaw
- Baked Carrot Fries
- Easy Spanish Rice
- Baked Polenta Fries
- Mustard Potato Salad
We served ours with some roasted potato slices, broccoli and salad. However, plain couscous or rice works well, as the salmon itself has a lot of flavour.
Dannii's Top Tips
- You can use frozen salmon fillets (that have been defrosted) and that will save some money as they are generally cheaper than buying fresh.
- If you like your meals with a kick of spice, then add a sprinkling of red chilli flakes before serving.
- You can swap the feta for stilton.
- There is no need to remove the skin of the salmon. Leaving it on for cooking will keep the salmon moist.
Frequently Asked Questions
You can make the topping in advance and mix it all together and then it will keep in the fridge for a day. But it is best to cook the salmon in advance and then add the topping just before serving.
The cooked salmon should flake easily with a fork when it is cooked and to look at the salmon should be cooked all the way through. The fillet should still be a slightly translucent pink in the centre. If the centre is opaque, then it is probably overcooked. However, if the centre is completely translucent, it will need to be cooked longer. The best way to tell if it is fully cooked is to use a meat thermometer. Salmon should be cooked to 62°C.
This is all best made fresh (apart from the topping which can be made in advance and kept in the fridge). However, if you do have leftovers, then you can flake it all up and put in an air tight container and keep it in the fridge for 2 days. It goes nicely on a salad or in a sandwich/wrap.
Whilst this is a salmon recipe, if you want to change things up a bit then you can use a different fish. Cod, tilapia, pollack, hake or halibut are a good substitution for salmon and go really well with the Mediterranean topping.
More Salmon Recipes
If you've tried this Mediterranean salmon recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Mediterranean Salmon
Ingredients
- 480 g (1 lb) of Salmon fillet - (about 240g/8oz per fillet)
- 12 g (1.5 tablespoon) of Capers - chopped
- 40 g (0.33 cups) of Sun-dried tomatoes - chopped
- 90 g (0.66 cups) of Cherry tomatoes - chopped
- 75 g (0.5 cups) of Mixed olives - sliced
- 10 g (0.25 cups) of Fresh parsley - chopped
- 1 Lemon - juice only
- 2 Garlic clove - crushed
- 65 g (0.5 cups) of Feta - crumbled
Instructions
- Preheat you oven to 220°C/200°C/425°F/Gas 7.
- Mix all of the topping ingredients together.
- Top the salmon fillets with the topping mixture.
- Bake in for 20 minutes, or until the salmon is cooked through.
Recipe Tips
- You can use frozen salmon fillets (that have been defrosted) and that will save some money as they are generally cheaper than buying fresh.
- If you like your meals with a kick of spice, then add a sprinkling of red chilli flakes before serving.
- You can swap the feta for stilton.
- There is no need to remove the skin of the salmon. Leaving it on for cooking will keep the salmon moist.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Donna says
Just tried this. SO good! I served it on some baby greens. Had to swap feta for shaved parmesan as I was out of feta but it still tastes fabulous! Yay, another recipe to add to the que.
Dannii says
so happy that you enjoyed it. Using parmesan sounds delicious too.
Annie @ The Garlic Diaries says
This salmon looks SO amazing and flavorful, Dannii! I love stuff like this, so I'll definitely have to try it out!
Dannii says
It's so easy to make too.
Alice @ Hip Foodie Mom says
oh my goodness, how did I miss this one?! I LOVE salmon and can't wait to try this olive and sundried tomato topping! looks delicious!!!
Dannii says
I hope you enjoy it :D
cheri says
This looks heavenly Dannii, can never have enough salmon recipes.
Dannii says
Us too! Salmon is so simple to cook.
shobha says
This is very nice recipe.. hubby dear loves salmon. I will make it for him.
Dannii says
I hope he enjoys it :)
Heidi Roberts says
I don't eat as much fish as I should but when we are on holiday I eat it 2-3 times a day!!
Dannii says
It's so nice to eat fish that is caught fresh that day.
Anna @AnnaTheApple says
Haha yes I always have to rely on spellchecker for 'Mediterranean' (I actually just copied and pasted your text for that instead of struggling it out myself).
Love this recipe. Olives and sundried tomatoes are such good ingredients. Nom nom.
Dannii says
Thank goodness for spell check!
WhatLauraLoves says
This is definitely something that I would like to try cooking for myself. I've just started to like olives so would be great to try them in a new dish xxx
Dannii says
If you love olives, then this is definitely something for you to try.
Cynthia says
I bet the sun-dried tomatoes give this a wonderful robust flavor. Looks really good.
Dannii says
They really do! I can't get enough of them at the moment.
Rebecca says
Dannii, congrats on getting super fit! I'm (re)starting my journey soon and I think this recipe is going to have to be a part of it because I am such a fan of olives and salmon and there's nothing quite like a healthy dish to help you keep going when you're eating healthy. Thanks for the recipe!
Dannii says
I am going to be restarting once I give birth too, and this will be one of my go-to meals for sure.
Mary says
I had never tried olives until prompted at a work do aged 24! I adore olives though, especially the black ones, although they are an item I've overdosed on in the past - needing a break before my next sitting of olive eating! ;)
Dannii says
We can easily eat WAY too many of them too.
Cydney says
Ahh I was just asking about how much I love salmon, this looks so good! I love olives too :)
Dannii says
This is perfect for someone that loves olives and salmon then.
Emma says
I'm not a massive fan of salmon, but I have a friend who would absolutely love this recipe. Definitely going to be passing it on to her! x
Dannii says
You could do it with chicken too. Thanks for passing it on :)
Natasha Mairs says
I don't eat fish as I am a vegetarian, but this looks like a healthy lunch and great if you are watching what you eat
Dannii says
You could do the topping on tofu too.