Baked Salmon with Cherry Tomatoes and Olives
This Mediterranean-inspired baked salmon with cherry tomatoes and olives is light, healthy, and full of flavor. The addition of cherry tomatoes, olives, capers, and lemon pairs beautifully with the rich, oily texture and delicate sweetness of the salmon.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 21 oz salmon fillets
- olive oil ((extra virgin olive oil preferably))
- salt
- 1 lemon, thinly sliced
- 4 oz cherry tomatoes, sliced in half ((or grape tomatoes))
- ½ cup black olives ((sliced if large))
- 1½ tablespoons capers
- parsley, finely chopped
Instructions
- 1
Preheat your oven to 300℉ (or 145-150℃).
- 2
Place salmon fillets in a baking dish and massage with a generous amount of olive oil and salt (about 1 teaspoon). Set aside to give them time to become less cold while you prepare and cut other ingredients.
- 3
Arrange the lemon slices over the fillets, then scatter the tomato halves, olives, and capers over the fish. Sprinkle some chop parsley and drizzle everything lightly with olive oil.
- 4
Cover the baking dish and bake in the oven for about 35-40 minutes (more or less depending on how thick your fillets are) until the internal temperature reaches 125℉-130℉ (52-54℃).
- 5
Remove from the oven and serve. You can add a squeeze of lemon if desired.