INGREDIENTS
| Ingredient | Amount |
|---|---|
| Salmon fillets (6 oz each) | 4 |
| Extra virgin olive oil | 3 tablespoons |
| Garlic cloves, minced | 4 |
| Cherry tomatoes, halved | 1 cup |
| Kalamata olives, pitted | ½ cup |
| Capers | 2 tablespoons |
| Fresh lemon (juice and zest) | 1 |
| Dried oregano | 1 teaspoon |
| Fresh parsley, chopped | ¼ cup |
| Fresh dill, chopped | 2 tablespoons |
| Salt and black pepper | To taste |
INSTRUCTIONS
Prepare:
- Preheat oven to 400°F (200°C)
- Pat salmon fillets completely dry with paper towels
- Season both sides generously with salt and black pepper
- Place in lightly oiled baking dish in single layer
Season:
- Mix olive oil, minced garlic, lemon juice, lemon zest, and oregano in small bowl
- Brush mixture generously over each salmon fillet
- Scatter cherry tomatoes, olives, and capers around and on top of fish
Bake:
- Bake uncovered for 15-18 minutes
- Salmon is done when it flakes easily with fork and internal temperature reaches 145°F
- Don’t overcook – salmon continues cooking after removing from oven
Serve:
- Garnish with fresh parsley and dill
- Drizzle pan juices over salmon
- Serve with lemon wedges
Serving Suggestions: Pair with our Easy Healthy Broccoli Pasta or rice pilaf. See more Mediterranean salmon recipes at BBC Good Food.
IN-ARTICLE IMAGE 2 PROMPT:
Ultra-realistic food photography of salmon baking in oven with bubbling tomatoes and olives around it. Golden edges on fish, steam rising, herbs visible. Warm oven lighting creates golden glow, appetizing textures, DSLR quality, professional cooking photography.
Storage: Refrigerate leftovers up to 2 days. Reheat gently at 300°F for 8 minutes or enjoy cold in salads.
Nutritional Information: 385 calories | 34g protein | 6g carbs | 24g fat | Excellent source of omega-3 fatty acids
