This Mediterranean Salmon is packed full of flavour, colour and nutrients. It’s easy enough to make on a busy weeknight and tasty enough to serve to guests! Gluten-free.
I’ve loved salmon for as long as I can remember. Years ago, my very first experience with salmon involved slathering a fillet with a generous portion of Dijon mustard followed by a sprinkle of dill. It was totally experimental but it made a quick and easy meal. Pair it with some sweet potato fries and assorted veggies and it’s a healthy meal in less than 30minutes.
To this day, that continues to be one of my favourite flavour combos for salmon. A couple of years ago, I jazzed the recipe up to include a walnut crust, which totally kicks it up a notch and adds a nice layer of crunch, not to mention some heart-healthy fats.
Either way, you can’t go wrong!
I’ve always tried to include salmon or some type of fish on the menu at least twice a week, but I’ve been known to eat it even 4 or more times in a week! My husband probably thinks I’m nuts because he doesn’t share this passion of mine, but THAT is how much I love my salmon.
I know I’ve mentioned it before, but every Saturday night, we try to schedule a date night which involves going out to a different restaurant. I’m probably sounding pretty boring right about now, but I always like to find a restaurant that serves salmon so that I can try out a new version. Besides a good burger, it’s usually one of my top menu picks not only because I love the taste, but also because I like to get new inspiration and ideas to prepare it, because let’s face it, can you really eat Dijon dill salmon four times a week for the rest of your life?!
BORING! Gotta switch it up!
Recently, we went to a restaurant that served up a salmon with olives and it was such a great flavor combination. I had never once thought to combine the two. Because I love anything Mediterranean, that week at home I decided to experiment with a Mediterranean salmon recipe involving a delicious combination of olives, tomatoes, feta, fresh basil and a splash of extra virgin olive oil and balsamic vinegar.
Such a simple combination of flavours. SO simple that you don’t even really have to measure it out.
But let me tell you…it was to die for!
Basically all you have to do is cook up the salmon with a little squeeze of lemon juice and some fresh garlic and while it’s cooking in the oven, chop up the ingredients for the Mediterranean spread. It’s makes such a quick and easy meal…. just the type of meals this new mama is looking for!
Plus, it is so healthy. The salmon is packed with heart-healthy omega 3s which are also great for the hair, skin and eyes. And the tomatoes add a dose of antioxidants, like lycopene, to help ward off sun damage and aging (bonus!!!)
With summer right around the corner, it makes for an easy and refreshing meal, and is also great meal to serve for guests. It’s especially nice paired with some brown rice and this Roasted Asparagus Spring Salad.
If you have a chance to try it out, let me know what you think in the comments below!
What’s your favourite way to prepare salmon?
- 6 salmon fillets (about 4 oz. each)
- Juice of half a lemon
- 2 garlic cloves, minced
- 4 Roma tomatoes, seeded and diced
- ¾ cup chopped kalamata olives
- ½ cup crumbled feta cheese
- 3 tbsp chopped fresh basil
- Splash of olive oil
- Splash of balsamic vinegar
- Freshly ground Pepper
- Preheat the oven to 375 degrees F.
- Spray baking sheet with non-stick cooking spray. Place salmon on baking sheet. Squeeze lemon juice and spread minced garlic equally across each fillet.
- Bake salmon for approximately 25-30 minutes, or until cooked through (it should easily flake with a fork).
- While the salmon is cooking, mix all of the ingredients for the Mediterranean Spread in a medium bowl.
- When salmon is done cooking, divide among plates and top each fillet with the Mediterranean Spread.
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