Mediterranean healthy style salmon
Tender, flaky salmon baked with sun-dried tomatoes, olives, capers, and artichoke hearts, then topped with a bright, herby pesto. Perfect for a light Mediterranean lunch or dinner, healthy, fresh, and full of flavor.
⏱ Time & Servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
🧾 Ingredients
Salmon
4 salmon fillets (about 150–180 g each)
2 tbsp olive oil
1 tsp smoked paprika or sweet paprika
Salt & black pepper, to taste
Mediterranean Toppings
½ cup kalamata olives, pitted & halved
¼ cup capers, rinsed
½ cup sun-dried tomatoes, sliced
½ cup artichoke hearts, quartered
1–2 tsp fresh dill (optional)
Pesto Drizzle
3 tbsp fresh parsley
1 tbsp fresh basil
2 garlic cloves
3 tbsp olive oil
2 tbsp grated Parmesan
Juice of ½ lemon
Pinch of salt
👩🍳 Instructions
1️⃣ Prep Oven & Salmon
Preheat oven to 200°C / 400°F.
Line a baking tray with parchment paper.
Brush salmon with olive oil, sprinkle paprika, salt, and pepper.
2️⃣ Add Toppings
Arrange olives, capers, sun-dried tomatoes, and artichoke hearts around and on top of salmon.
Sprinkle dill if using.
3️⃣ Bake
Bake for 15–20 minutes, until salmon is cooked through and flakes easily with a fork.
4️⃣ Make Pesto
Blend parsley, basil, garlic, Parmesan, lemon juice, olive oil, and salt until smooth.
Drizzle over baked salmon just before serving.
5️⃣ Serve
Serve hot with a wedge of lemon.
Perfect with roasted vegetables, quinoa, or a fresh green salad.
📝 Notes & Tips
Don’t overbake salmon — check at 15 minutes depending on thickness.
Swap sun-dried tomatoes for roasted cherry tomatoes if preferred.
Pesto can be made ahead and stored in fridge for up to 3 days.
🥗 Mediterranean Variations
Add pine nuts to pesto for extra crunch.
Serve on a bed of farro or couscous for a hearty bowl.
Add zucchini ribbon or roasted bell peppers for more veggies.
🥗 Nutrition information
Calories: 400 kcal
Protein: 35 g
Fat: 26 g
Carbs: 8 g