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Mediterranean Salmon Bake

This one-pan wonder delivers a complete, heart-healthy meal with minimal cleanup. Flaky salmon, tender-crisp vegetables, and a bright, herbaceous dressing create a stunning dish that’s as nourishing as it is beautiful.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean-Inspired
Calories: 528
Ingredients Equipment Method Notes

Ingredients
  

Pantry & Seasonings
  • 3 tablespoons extra-virgin olive oil divided
  • ¼ cup dry white wine or low-sodium vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt-free lemon pepper seasoning
  • ½ teaspoon kosher salt
  • Freshly ground black pepper to taste
Protein & Produce
  • 6 boneless salmon fillets about 5 oz / 140 g each
  • 1 ¾ pounds about 800 g baby potatoes, halved or quartered
  • 3 medium bell peppers a mix of red, yellow, and orange, sliced into strips
  • 3 cups grape tomatoes
  • 1 large shallot thinly sliced
  • 4 cloves garlic minced
  • ⅓ cup Kalamata olives pitted and sliced
  • 2 lemons
  • 1 cup chopped fresh dill
  • 2 tablespoons chopped fresh oregano

Equipment

  • Extra-large heavy-duty baking pan (caterer's half-sheet)
  • Large mixing bowl
  • Small bowl
  • Chef's knife
  • Cutting board
  • Microplane or zester

Method
 

  1. Oven & Potato Prep : Set a rack in the center of your oven and preheat to 400°F (200°C). In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil, the smoked paprika, and the kosher salt until evenly coated.
First Roast :
  1. Build the Base : Spread the seasoned potatoes in a single layer on your baking pan. Roast for 20 minutes, giving the pan a shake halfway through to encourage even cooking.
  2. Combine the Vegetables : While the potatoes roast, add the sliced bell peppers, grape tomatoes, shallot, and garlic to the same large mixing bowl. Pour in the white wine (or broth) and another tablespoon of olive oil. Toss everything together until well combined.
Second Roast:
  1. Add Color & Flavor : Remove the pan from the oven. Carefully scatter the vegetable mixture around the potatoes. Return the pan to the oven and roast for an additional 10 minutes.
  2. Prepare the Salmon & Dressing : Pat the salmon fillets dry with a paper towel and season all over with the salt-free lemon pepper blend and black pepper. In a small bowl, combine the fresh dill, fresh oregano, the zest of one lemon, and the remaining tablespoon of olive oil.
  3. Final Roast: The Main Event : Clear six spaces on the baking pan among the vegetables and place a salmon fillet in each spot. Spoon the dill and oregano mixture evenly over each fillet. Bake for 8–10 minutes, or until the salmon is cooked through and reaches an internal temperature of 145°F (63°C) at its thickest point.
  4. Finish & Serve : Remove the pan from the oven. Squeeze the juice from both lemons over the entire pan of salmon and vegetables. Serve immediately, garnishing with any remaining fresh herbs if desired.

Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salmon is also delicious cold and flaked over a salad the next day.
  • Ingredient Swaps: No dill? Fresh parsley or basil would work well. Asparagus spears or zucchini chunks can be used in place of bell peppers; add them during the "Second Roast" step.
  • Troubleshooting: If your potatoes aren't browning, ensure they are in a single, even layer and not overcrowded. If needed, you can move the pan to a higher oven rack for the last 5 minutes of cooking.
 

🥗 Nutrition Facts (Per Serving)

Serving Size: 1 salmon fillet and ⅙ of the vegetables
  • Calories: 528
  • Total Fat: 28 g
  • Saturated Fat: 5 g
  • Trans Fat: 0 g
  • Polyunsaturated Fat: 7 g
  • Monounsaturated Fat: 14 g
  • Cholesterol: 95 mg
  • Sodium: 415 mg
  • Total Carbohydrate: 34 g
  • Dietary Fiber: 7 g
  • Total Sugars: 8 g
  • Includes: 0 g Added Sugars
  • Protein: 34 g
  • Vitamin D: 16 mcg
  • Calcium: 112 mg
  • Iron: 3 mg
  • Potassium: 1245 mg