One-Pan Mediterranean Baked Salmon – Bright, Fresh, and Weeknight Easy

This is the kind of dinner that makes weeknights feel special without any fuss. Tender salmon bakes with tomatoes, olives, red onion, and lemon until everything turns juicy and flavorful. The pan juices become an instant sauce you’ll want to spoon over every bite.

It’s quick to prep, easy to clean up, and tastes like a sunny vacation. If you’re craving something fresh and satisfying with minimal effort, this is it.

One-Pan Mediterranean Baked Salmon - Bright, Fresh, and Weeknight Easy

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• Salmon fillets: 4 fillets (about 6 ounces each), skin-on or skinless
• Cherry or grape tomatoes: 2 cups
• Red onion: 1 medium, thinly sliced
• Kalamata olives: 1/2 cup, pitted and halved
• Capers: 2 tablespoons, drained
• Garlic: 3 cloves, thinly sliced or minced
• Lemon: 1, thinly sliced, plus 1/2 lemon for juicing
• Extra-virgin olive oil: 3 tablespoons
• Dried oregano: 1 teaspoon
• Dried thyme or Italian seasoning: 1/2 teaspoon
• Fresh parsley or dill: small handful, chopped (for garnish)
• Salt and black pepper: to taste
• Optional add-ins: baby spinach, artichoke hearts, crumbled feta, or thin-sliced zucchini

Instructions

 

• Preheat the oven. Set it to 400°F (200°C). Line a large rimmed sheet pan with parchment paper for easy cleanup.
• Prep the veggies. On the pan, toss tomatoes, red onion, olives, capers, and garlic with 2 tablespoons olive oil, dried oregano, thyme, a pinch of salt, and a few grinds of pepper. Spread into an even layer.
• Roast the base. Bake the vegetable mixture for 10 minutes. This gives them a head start so they soften and get juicy.
• Season the salmon. Pat the fillets dry. Rub with the remaining 1 tablespoon olive oil. Season both sides with salt and pepper. Squeeze a little lemon juice over the top.
• Add salmon to the pan. Remove the pan from the oven. Make space among the veggies and nestle in the salmon. Top each fillet with a lemon slice or two.
• Bake until just done. Return to the oven for 10–12 minutes, depending on thickness. The salmon should flake easily and look opaque, with a slightly translucent center if you like it medium.
• Finish with herbs. Scatter chopped parsley or dill over everything. Taste the juices and add a little more lemon, salt, or pepper if needed.
• Serve. Spoon the roasted tomato-olive mixture and pan juices over the salmon. Great with couscous, orzo, simple rice, or crusty bread.

Why This Recipe Works

Big, bold Mediterranean ingredients do the heavy lifting here. Sweet tomatoes, briny olives, and tangy capers bring tons of flavor with almost no work.

Slices of lemon infuse the salmon as it bakes, keeping it moist while adding a bright, clean finish.

Roasting everything on one pan means the vegetables soften and release juices that mingle with olive oil, garlic, and herbs. The salmon absorbs this sauce as it cooks, so every bite is seasoned from the inside out. It’s simple, smart, and reliably delicious.

Shopping List

• Salmon fillets: 4 fillets (about 6 ounces each), skin-on or skinless
• Cherry or grape tomatoes: 2 cups
• Red onion: 1 medium, thinly sliced
• Kalamata olives: 1/2 cup, pitted and halved
• Capers: 2 tablespoons, drained
• Garlic: 3 cloves, thinly sliced or minced
• Lemon: 1, thinly sliced, plus 1/2 lemon for juicing
• Extra-virgin olive oil: 3 tablespoons
• Dried oregano: 1 teaspoon
• Dried thyme or Italian seasoning: 1/2 teaspoon
• Fresh parsley or dill: small handful, chopped (for garnish)
• Salt and black pepper: to taste
• Optional add-ins: baby spinach, artichoke hearts, crumbled feta, or thin-sliced zucchini

Step-by-Step Instructions

1. Preheat the oven. Set it to 400°F (200°C).

   Line a large rimmed sheet pan with parchment paper for easy cleanup.

2. Prep the veggies. On the pan, toss tomatoes, red onion, olives, capers, and garlic with 2 tablespoons olive oil, dried oregano, thyme, a pinch of salt, and a few grinds of pepper. Spread into an even layer.
3. Roast the base. Bake the vegetable mixture for 10 minutes. This gives them a head start so they soften and get juicy.
4. Season the salmon. Pat the fillets dry.

   Rub with the remaining 1 tablespoon olive oil. Season both sides with salt and pepper. Squeeze a little lemon juice over the top.

5. Add salmon to the pan. Remove the pan from the oven.

   Make space among the veggies and nestle in the salmon. Top each fillet with a lemon slice or two.

6. Bake until just done. Return to the oven for 10–12 minutes, depending on thickness. The salmon should flake easily and look opaque, with a slightly translucent center if you like it medium.
7. Finish with herbs. Scatter chopped parsley or dill over everything.

   Taste the juices and add a little more lemon, salt, or pepper if needed.

8. Serve. Spoon the roasted tomato-olive mixture and pan juices over the salmon. Great with couscous, orzo, simple rice, or crusty bread.

Keeping It Fresh

Cooked salmon is best the day it’s made, but leftovers can still shine. Store in an airtight container in the fridge for up to 2 days.

Reheat gently in a low oven (300°F/150°C) or in a skillet over low heat until warm, not hot.

If you plan for leftovers, consider underbaking the salmon by a minute or two on day one; it will finish as you reheat. The veggie mixture also tastes great cold, tossed into greens or folded into a grain bowl the next day.

Why This is Good for You

Salmon is rich in omega-3 fatty acids, which support heart and brain health. It’s also a great source of high-quality protein and vitamin D.

Tomatoes bring lycopene, an antioxidant linked to cellular health, while olives and olive oil add healthy monounsaturated fats.

Capers and herbs contribute flavor without extra calories, and the dish as a whole is naturally gluten-free and low in refined carbs. It keeps you full and energized without feeling heavy.

What Not to Do

• Don’t overcook the salmon. Dry, chalky salmon is a waste of a great ingredient. Start checking early and pull it as soon as it flakes.
• Don’t skip salting the veggies. Salt helps draw out juices and balances the briny elements.

  Underseasoned vegetables taste flat.

• Don’t crowd cold ingredients on a cold pan. Let the oven preheat fully, and give the veggies a head start so they actually roast instead of steam.
• Don’t drown it in lemon juice before baking. A light squeeze is enough. Too much acid can toughen the surface of the fish.
• Don’t use low-quality olive oil. The flavor matters here. A decent extra-virgin olive oil makes a noticeable difference.

Variations You Can Try

• Feta finish: Crumble feta over the pan for the last 5 minutes of baking for a creamy, tangy pop.
• Veggie boost: Add thin-sliced zucchini or bell pepper along with the tomatoes.

  Keep pieces small so they roast quickly.

• Spice it up: Sprinkle with red pepper flakes or a pinch of smoked paprika for gentle heat.
• Herb-forward: Swap oregano for za’atar or add fresh basil after baking for a different herbal profile.
• Citrus swap: Use orange slices instead of lemon for a softer, sweet aroma that pairs beautifully with olives.
• Grain bowl style: Flake the salmon and serve over warm farro or quinoa with extra herbs and a drizzle of olive oil.

FAQ

Can I use frozen salmon?

Yes, just thaw it fully in the fridge overnight and pat it very dry before seasoning. Excess moisture will keep the fish from browning and dilute the pan juices.

What if I don’t like olives?

Skip them and increase the capers, or use marinated artichokes for a similar briny note. Roasted red peppers also add depth and sweetness.

How do I know when salmon is done?

It should flake easily with a fork and look opaque on the outside with a slightly translucent center if you prefer medium.

If you use a thermometer, aim for about 125–130°F (52–54°C) for medium and up to 145°F (63°C) for fully cooked.

Can I cook the salmon skin-on?

Absolutely. Skin-on fillets stay extra moist. Bake skin-side down and remove the skin after cooking if you prefer not to eat it.

What can I use instead of salmon?

Arctic char, steelhead trout, or thick cod fillets work well.

Adjust time slightly: thinner fish may be done a minute or two earlier.

Is this recipe meal-prep friendly?

Yes, especially if you plan to eat it within 2 days. Keep the salmon separate from grains or greens so you can reheat gently without overcooking.

Can I add greens to the pan?

Yes. Toss in a few handfuls of baby spinach for the last 2–3 minutes of baking.

It wilts quickly and soaks up the pan juices.

How can I make it dairy-free and gluten-free?

It already is, as written. Just avoid optional feta and serve with naturally gluten-free sides like rice or potatoes.

In Conclusion

One-pan Mediterranean baked salmon is the kind of recipe you keep in your back pocket. It’s bright, fast, and loaded with flavor, with almost no cleanup.

Whether you’re cooking for a busy weeknight or a relaxed dinner with friends, it delivers every time. Keep good olive oil, a lemon, and a few pantry staples on hand, and you’re always a few steps away from a great meal.