This sheet pan Mediterranean Salmon recipe is easy and simple. Bake Mediterranean salmon with with asparagus, tomatoes, peppers, and kalamata olives at 425F for around 15 minutes.
Sheet pan Mediterranean Salmon with vegetables is perfect for busy nights. It's a simple, easy, and tasty dinner and doesn't require dirtying a lot of dishes.
Mediterranean Salmon is also a super light meal for hot summer days.
Troubleshooting Sheet Pan Mediterranean Salmon
Salmon cooked but veggies not browning? The pan is overcrowded. Remove the salmon after it's done cooking and spread the vegetables out some more. Continue cooking veggies until browned.
Salmon takes less time to cook if it's thinner or wild. Farmed salmon has more fat (and is generally thicker) and can take a longer time (3-5 minutes) to cook in the oven.
Cooking time will vary depending on thickness and kind of salmon. Wild salmon cooks faster than farm raised, generally due to lower fat content. Play with cooking time based on thickness and wild vs. farm raised salmon.
Vegetables For Mediterranean Sheet Pan Salmon
Any vegetable will work for Mediterranean salmon. I like to stick with veggies that cook for around the same amount of time.
Asparagus and red pepper are both done around the same time at 15-20 minutes. Other vegetable options would be Brussels sprouts halves or broccoli.
Remove the Pin Bones For Baked Mediterranean Salmon
Pin bones are the little bones that are sometimes in salmon. Salmon may already have the pin bones removed, but if they don't....
Remove pin bones with tweezers and pull them away gently holding the flesh of the fish down.
Pull them away in the direction that you think they got in and that will cause the least damage to the salmon.
Sheet Pan Baked Mediterranean Salmon
EatSimpleFood.com
This easy and simple Mediterranean Salmon with vegetables recipe is a one sheet pan wonder. Mediterranean salmon is baked at 425F for around 15 minutes with asparagus, tomatoes, and kalamata olives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Main Dish
- Method: Oven
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten Free, Keto, Low Fat, Low-Carb, Paleo, Pescatarian, Whole30
Ingredients
- 4 salmon fillets
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 lb asparagus, tough stems removed
- 1 red pepper, sliced
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives
- ½ teaspoon paprika
- ½ teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425F. Line a baking sheet with aluminum foil or parchment for easy clean up.
- Cut up veggies and toss with 2 tablespoon olive oil, 1 tablespoon lemon juice, paprika, Italian seasoning, salt, and pepper.
- Lay out on baking sheet. Try not to crowd the vegetables too much or they will steam instead of roast.
- Nestle salmon into an opening in the vegetables on the pan.
- Lightly drizzle salmon with olive oil and remainder of lemon juice. Sprinkle a bit of paprika, Italian seasoning, salt, and pepper on to salmon.
- Bake ~12-15 minutes or until fish is flaky and veggies are tender but crispy.
- Add salt to taste.
Notes
- Salmon cooked but veggies not browning? The pan is overcrowded. Remove the salmon after it's done and spread the veggies out. Continue cooking veggies until browned.
- Salmon takes less time to cook if it's thin or wild. Farmed salmon has more fat (and is generally thicker) and can take a longer time to cook in the oven.
Things In My Kitchen:
- 6.5-Inch fish spatula - I like this little fish spatula and carry it in my knife roll for personal chef clients and have it at home. It's small and simple but does the job.
- Fish Bone Tweezers - It's true - use these for removing the pin bones from fish or use them for grooming your eyebrows...
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Serving Suggestion
This easy Mediterranean salmon recipe pairs really well with an olive tapenade and / or rosemary potatoes. Serve it with a Caesar salad and Parmesan crisps to round out your meal.
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