Mediterranean baked salmon with tomatoes, olives and capers

Mediterranean baked salmon with tomatoes, olives and capers: an aromatic oven dish with tender salmon, garlic, lemon and fresh basil.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 38 g
• Fat: 26 g
• Carbs: 8 g

Ingredients

• 2 wild salmon fillets
• 200 g cherry tomatoes
• 50 g Kalamata olives (pitted)
• 2 tbsp capers
• 2 tbsp olive oil
• 2 cloves of garlic
• ½ lemon
• 1 tsp oregano
• 1 pinch of salt
• 1 pinch of pepper
• 1 handful of basil (fresh)

Method

You’ll need: oven · baking dish · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Halve the cherry tomatoes and thinly slice the garlic.
2. Put the tomatoes, Kalamata olives, capers and garlic into an ovenproof dish. Mix with the olive oil and oregano.
3. Season the salmon fillets with salt and pepper and lay them on the veg. Drizzle with a little olive oil.
4. Cook in the oven at 200 °C for 15–18 min until the salmon is just cooked through and flakes easily. The tomatoes should be soft and juicy.
5. Take out of the oven and leave to rest briefly so the flavours come together.
6. Serve with lemon juice and fresh basil.

Good to know

A dish like this is little work and tastes like a holiday. Everything cooks in one dish, and the oven does the rest. Warm, juicy and nicely savoury.

Swaps

Salmon → trout (similar protein content, also contains omega-3 fatty acids); Kalamata olives → green olives (milder in flavour, also contain polyphenols); basil → parsley (more vitamin K and a fresh herby note); cherry tomatoes → peppers (also provide vitamin C and a little more fibre).

Allergens

Contains fish; olives and capers are often salty. For children, season mildly and check carefully for bones; during pregnancy, only serve with fully cooked salmon and well-washed herbs.

Dairy-free recipes