When it comes to preparing a meal that’s both delicious and nutritious, Mediterranean salmon is one of my absolute favorites. It combines the rich, vibrant flavors of the Mediterranean with easy to find salmon. Ready in about 30 minutes, it’s perfect any night of the week!

My family loves salmon, and even though we’re landlocked, we get great quality salmon in our local stores. That makes it super easy to make recipes like this amazing Mediterranean Salmon.

If you were in Greece, you’d find a dish like this made with branzino (sea bass) or cod. Salmon isn’t local, so it’s not as common. However, it’s perfect for those who can’t get branzino. Like me!

The beauty in this recipe is the humble and simple ingredients. Use the freshest tomatoes, the best olives, and don’t skimp on the garlic and capers. It’s a quick cooking recipe, but the veggies soften and make a luscious sauce that you can spoon over the top.

Serve this dish with a side of buttery orzo or rice and you’re all set! Dig in!

A plate of Greek salmon with grape tomatoes and olives.

Ingredients

Olive oil – Divided.
Salmon filets – 5-6 ounce filets.
Dried oregano
Garlic powder
Salt
Fresh pepper
Grape tomatoes – Or cherry tomatoes cut in half.
Kalamata olives
Capers – Drained.
Garlic cloves – Sliced.
Shallot – Sliced thinly.
Fresh basil
Lemon
Salt and pepper – To taste.

How To Make Mediterranean Salmon

Preheat your oven to 350°F and brush the bottom of a 10×10-inch baking dish with 1 tablespoon of olive oil.
Pat the salmon filets dry with a paper towel, brush them with 1 tablespoon of olive oil, then arrange them skin side down in your oiled baking dish.
Combine the dried oregano, garlic powder, salt, and fresh ground pepper in a small bowl. Sprinkle this evenly over the top of the salmon.
Mix the grape tomatoes, olives, capers, garlic, and shallot in a small bowl and drizzle with the remaining tablespoon of olive oil. Scatter them around, but not on top of, the salmon.
Bake at 350-F for about 15-20 minutes or until the salmon is at least 125-F with a digital meat thermometer.
Remove it from the oven and squeeze 1 tablespoon of fresh lemon juice over the top and sprinkle with freshly chopped basil .
Serve and Enjoy!

Step-By-Step Process

Brush them with 1 tablespoon of olive oil.

In a small bowl, combine dried oregano, garlic powder, salt, and fresh ground pepper. — Brush them with 1 tablespoon of olive oil.

Chef Jenn’s Tips

Use fresh, high-quality salmon for the best flavor and texture
Don’t overcook the salmon; it should be moist and flaky. If you see the white proteins start to come out of the salmon, it is overcooked.
Add a splash of white wine to the baking dish for even more flavor.
If you prefer a bit of heat, add a pinch of red pepper flakes to the seasoning
You can use dill or parsley instead of basil. But use fresh herbs, not dried, for the best flavor.

Make It A Meal

Mediterranean salmon pairs wonderfully with a variety of side dishes. Serve it with a light, refreshing cucumber and feta salad, or keep it classic with a side of roasted potatoes. For a complete Mediterranean feast, add some hummus and pita bread on the side. A crisp, chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio, will round out your meal.

Top-down shot of Greek Salmon on a pan, with bread and plates besides.

Storage

Store any leftover Mediterranean salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through.