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Tender salmon is baked with vibrant Mediterranean spices, juicy veggies, and a touch of lemon for a healthy and delicious meal.
Type of Cuisine:
Mediterranean
Prep Time: 5 Minutes.
Cook Time: 25 Minutes
How Many Servings?
4 Servings
Preparation
1
Preheat your oven to 400°F and line a large baking sheet with parchment paper, making sure it’s big enough to fold over the salmon and vegetables later. In a small bowl, whisk together olive oil, lemon juice, oregano, dill, garlic, lemon zest, sweet paprika, salt, and pepper. Add 1 tablespoon of chopped capers and mix well to combine.
2
Pat the salmon dry with paper towels and place it skin-side down on the prepared baking sheet lined with parchment paper. Brush the salmon generously with the marinade, ensuring it's well coated. Scatter the whole capers, lemon slices, asparagus, cherry tomatoes, and Kalamata olives around the salmon, arranging them evenly. Drizzle any remaining marinade over both the vegetables and salmon, making sure everything is well coated for maximum flavor.
3
Loosely fold the parchment paper over the salmon and vegetables, creating a steaming packet that allows air to circulate inside. To seal the packet, fold the edges of the parchment paper over the top several times, pressing firmly to secure it. For a tighter seal, you can use cooking twine by cutting a long piece and tying it around the edges of the folded parchment paper, forming a pouch.
4
Bake the salmon and vegetables for 25–30 minutes, allowing the flavors to meld and the salmon to cook through until tender and flaky. Once done, remove the baking sheet from the oven and let the salmon rest for 5 minutes to allow the juices to redistribute. Carefully unwrap the parchment packet, plate the salmon with the roasted vegetables, and serve immediately. Enjoy this flavorful and effortless Mediterranean Salmon One-Pan Recipe!
Rana’s Notes!
Check for Doneness: Carefully open the parchment paper (steam will be released) and check the salmon for doneness. The internal temperature of the thickest part of the salmon should reach 145°F (63°C). If the salmon isn't flaky yet, return it to the oven for a few more minutes, checking it frequently. Crisp the Top (Optional): For the last 5 minutes of cooking, you can remove the parchment paper (be careful of hot steam) to allow the salmon’s top to crisp up slightly.