One-Pan Mediterranean Salmon

Baked salmon fillets nestled among cherry tomatoes, olives, artichoke hearts, and capers in a single pan. A vibrant and healthy Mediterranean dinner with virtually no cleanup.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 pint cherry tomatoes, halved
• ½ cup kalamata olives, halved
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 tbsp capers, drained
• 3 tbsp olive oil
• 3 cloves garlic, sliced
• 1 lemon, juiced
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh basil, torn

Method

1. Preheat oven to 400 degrees F.
2. In a large oven-safe skillet or baking dish, toss cherry tomatoes, olives, artichoke hearts, capers, and sliced garlic with 2 tablespoons olive oil, oregano, and a pinch of salt.
3. Spread the vegetable mixture in an even layer. Nestle salmon fillets skin-side down among the vegetables.
4. Drizzle salmon with remaining olive oil and lemon juice. Season with salt and pepper.
5. Bake until salmon flakes easily with a fork and reaches an internal temperature of 145 degrees F, and tomatoes are blistered.
6. Garnish with torn fresh basil. Serve directly from the pan with crusty bread to soak up the juices.

Chef's note: One pan, one beautiful dinner. The tomatoes, olives, and capers create a briny, savory sauce as they roast alongside the salmon. Serve with crusty bread, couscous, or orzo to make it a more filling meal. Cleanup takes less than 5 minutes.

Nutrition per serving

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• Chickpea and Red Pepper Baby Mash (7+ Months)