One Pan Baked Mediterranean Salmon

There is so much to LOVE about this Baked Mediterranean Salmon. Wild salmon is seasoned and baked with a variety of vegetables, olives, and lemon slices, for the perfect light and healthy meal. Read my secrets to not drying out baked wild salmon.

*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!

The Perfect One Pan Salmon Dinner Recipe

One pan dinners to the rescue! This one pan Mediterranean salmon checks all the boxes for summer cooking.

It’s healthy, delicious, and absolutely gorgeous.

Did I mention it only takes about 10 minutes to put together, and then another 12 to bake? Dinner is ready in record time!

Wild salmon is leaner and the fillets are typically thinner than farmed salmon, meaning it’s easier to dry out. To make this salmon come out perfectly:

• The salmon is seasoned and then dotted with some butter. The fat on top helps seal in moisture.
• Adding vegetables around baked salmon slows down the cooking and adds moisture in to the oven.
• Salmon cooks VERY fast! Check your salmon at about 10 minutes. When it easily flakes with a fork, it’s done.

This combination is so simple and the vegetables all cook quickly, so the salmon isn’t overcooked.

And when dinner is done, the sheet pan is the only dish in the sink!

It’s perfect for busy weeknights, but elegant enough to serve when guests come over.

My Sharp European Convection Oven is the perfect tool for preparing family dinners!

The inside is roomy, so I can bake a large sheet pan with the salmon and all the vegetables with ease. It preheats quickly, and I can set the timer to be reminded when the salmon needs to be checked on.

Hop on over to Sharp USAs website to see if the state-of-the-art appliances are the right fit for your dream kitchen!

What You’ll Need

• Large Salmon Filet (I used sockeye salmon, but use Coho salmon or whatever variety you have available! I opt for wild salmon over farmed. Or use 4 individual sized salmon fillets.)
• Butter
• Kosher Salt and Black Pepper
• Cherry Tomatoes (grape tomatoes or heirloom cherry tomatoes work great!)
• Orange Bell Pepper (any color of bell peppers work, but the orange gives the pan a rainbow of colors!)
• Lemon Slices
• Zucchini
• Red Onion (leeks or yellow onions also work!)
• Kalamata Olives (or your favorite olives)
• Capers
• Olive Oil
• Fresh Herbs: Garnish with fresh oregano, thyme, fresh basil, fresh dill or Italian parsley! The herbs really take this dish up a notch.
• Optional: Feta Cheese or garbanzo beans. Add these based on your nutritional needs!

How to Make Baked Mediterranean Salmon

Step 1: Preheat oven to 450º F. Line a large rimmed baking sheet with parchment paper.

Step 2: Onto the sheet pan, add the salmon. Place pats of butter on top of the salmon, and season generously with Kosher salt and black pepper.

Step 3: Combine the prepared vegetables in bowl. Drizzle with olive oil, and lightly season with sea salt and pepper.

Step 4: Add the vegetables onto the baking sheet around the salmon.

Step 5: Place lemon slices around the pan over the vegetables. Sprinkle the fish and vegetables with capers. Optionally add olives or sprigs of your favorite fresh herbs. Ensure some of the lemons are on top of the fish so the lemon juice bakes in and also adds moisture to the salmon.

Step 6: Bake the salmon in the preheated oven for 10-14 minutes, depending on the thickness of your fish. The recommended internal temperature of salmon is 145º F. I watch salmon closely to prevent overcooking, and know it’s done when the thickest part of the fish easily flakes with a fork.

How to Store and Reheat Salmon

After the salmon and vegetables have fully cooled, pack in an airtight container and refrigerate for up to 3 days.

To reheat, preheat oven to 400º F, and place salmon and vegetables on another sheet pan. Bake for 8-10 minutes, until heated through.

To prevent salmon from drying out when reheated, shield the salmon with a piece of foil.

I even enjoy eating this leftover salmon the next day cold!

How to Serve Mediterranean Style Salmon

This dish is the perfect light meal all on it’s own! To make it a larger meal, or make it more family-friendly, try serving this with:

• Over steamed white rice or quinoa
• With Baked Sweet Potatoes or Roasted Potatoes
• With a big salad, like this fresh and flavorful Mexican Caesar Salad.

Tips and Variations

This Mediterranean Salmon recipe is customizable! Swap the fresh vegetables for ones you have on hand or to the vegetables your family prefers.

If you LOVE this easy salmon recipe like we do, recreate it with your favorite fish varieties.

Other Vegetables: Artichoke hearts, sun-dried tomatoes, broccoli, cauliflower, and asparagus are all great veggies to throw into this sheet pan meal.

If you’d like to use denser vegetables that need a longer cook time, like potatoes, sweet potatoes, carrots, or beets, season the vegetables separately, and bake them for 20 minutes. Remove the pan from the oven, and add your salmon and softer vegetables. Return the pan to the oven for an additional 10-12 minutes, or until the fish is cooked to your preference.

Other Fish: This method works well with other types of fish! Easily swap the salmon for halibut fillets, cod filets, or trout. Adjust the baking time to the thickness of the fish you use.

Make this in the Air Fryer: If you’re making this for 1, consider using the air fryer as a quick and convenient option! Use 1 or 2 salmon filets and 1-2 cups of assorted vegetables. Top the salmon filet with butter and season it. Toss the vegetables with olive oil, salt and pepper. Preheat the air fryer to 390º F, and add the salmon and vegetables to the air fryer basket. Air Fry for about 7 minutes, or until the fish easily flakes with a fork. Be careful not to overcook the fish – it cooks very quickly in the air fryer!

Other One Pan Recipes

• One Pan Greek Chicken and Rice
• One Pan Mexican Quinoa
• Baked Italian Sausage Sheet Pan Dinner
• Baked Pesto Salmon (with vegetables)

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