Creeach Fam Recipes

Mediterranean Salmon

Name: Mediterranean Salmon
Prep time: 15 min
Cook time: 4 d 17 h 45 min
Total time: 4 d 18 h
Yield: 4 servings
Ingredients: 1 pint cherry tomatoes, sliced in half (yellow and red if possible); ¼ cup olives, halved (Kalamata or a mix of Kalamata and a mild green olive like Castelvetrano); ½ red onion, thinly sliced; 3 garlic cloves, minced; 2 tablespoons drained capers; 1 small lemon, thinly sliced into rings; 2 tablespoons olive oil, divided; 1 ¼ teaspoon kosher salt; 1 1/2 pounds salmon fillets; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; ½ teaspoon onion powder; ¼ tsp cumin; Finely chopped fresh parsley or dill, for garnish; Fresh ground black pepper

4 servings

servings

15 minutes

active time

56 years 4 months 3 days

total time

Start Cooking

Ingredients

1 pint cherry tomatoes, sliced in half (yellow and red if possible)

¼ cup olives, halved (Kalamata or a mix of Kalamata and a mild green olive like Castelvetrano)

½ red onion, thinly sliced

3 garlic cloves, minced

2 tablespoons drained capers

1 small lemon, thinly sliced into rings

2 tablespoons olive oil, divided

1 ¼ teaspoon kosher salt

1 1/2 pounds salmon fillets

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon onion powder

¼ tsp cumin

Finely chopped fresh parsley or dill, for garnish

Fresh ground black pepper

Directions

Preheat the oven to 425°F. Let the fish sit at room temperature while preheating (or brine it; see Notes).

Place the chopped vegetables and lemon slices in the bottom of a 9 x 13″ baking dish. Mix with 1 tablespoon olive oil, ¼ teaspoon salt, and fresh ground black pepper.

Pat the salmon dry. Rub it with 1 tablespoon olive oil and 1 teaspoon kosher salt (see Notes0 split between the filets. Place it on top of the vegetables in the pan. Mix the smoked paprika, garlic powder, onion powder, and cumin together, then sprinkle the fillets with the seasonings. Sprinkle the capers over the top.

Place the pan in the oven and bake for 15 to 20 minutes (depending on the thickness of the fish), until the fish is flaky and the internal temperature is 130 degrees Fahrenheit when measured with a food thermometer. Garnish with chopped parsley and remove the lemon slices when serving (or eat them if you like!).