Baked Salmon with Cherry Tomatoes and Olives
This Mediterranean-inspired baked salmon with cherry tomatoes and olives is a great way to celebrate the delicate flavor of salmon. The cherry tomatoes add a burst of freshness and sweetness while the olives, capers and lemon introduce a bright, salty and briny depth that enhances the overall flavor.
One of my favorite methods for preparing salmon is slow-baking it at a low temperature, which helps retain its natural moisture and results in a tender, silky texture. The addition of cherry tomatoes, olives, capers, and lemon gives the dish a Mediterranean flair that pairs beautifully with the rich, oily texture of the salmon.
I like to make this dish for days when I want a delicious, nutritious, and flavorful meal without spending too much time cooking or cleaning up. Itโs also suitable for effortless special dinners.
My inspiration for the recipe is chef Massimo Bottura’s sole en papillote, in which sole fillets are gently baked in a parchment paper packet to lock in moisture and infuse the fish with subtle flavors. To simplify the process, I arrange the salmon fillets directly in a baking dish, scattering the other ingredients around them. After that, by covering the tray and letting it cook in the oven, the ingredients meld together, infusing the salmon with the vibrant Mediterranean flavors while keeping the preparation fuss-free.
Cooking time may vary depending on the thickness of your salmon fillets and your desired level of doneness. I prefer to cook salmon until it reaches an internal temperature of 125ยฐF for a good amount of silkiness. The best way to ensure it’s cooked to your liking is by using an instant-read thermometer.
Here are more ideas for cooking salmon:
Baked Salmon with Cherry Tomatoes and Olives
Equipment
Ingredients
- 21 oz salmon fillets
- olive oil (extra virgin olive oil preferably)
- salt
- 1 lemon, thinly sliced
- 4 oz cherry tomatoes, sliced in half (or grape tomatoes)
- ยฝ cup black olives (sliced if large)
- 1ยฝ tablespoons capers
- parsley, finely chopped
Instructions
- Preheat your oven to 300โ (or 145-150โ).
- Place salmon fillets in a baking dish and massage with a generous amount of olive oil and salt (about 1 teaspoon). Set aside to give them time to become less cold while you prepare and cut other ingredients.
- Arrange the lemon slices over the fillets, then scatter the tomato halves, olives, and capers over the fish. Sprinkle some chop parsley and drizzle everything lightly with olive oil.
- Cover the baking dish and bake in the oven for about 35-40 minutes (more or less depending on how thick your fillets are) until the internal temperature reaches 125โ-130โ (52-54โ).
- Remove from the oven and serve. You can add a squeeze of lemon if desired.
Nutrition
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