Mediterranean Salmon Recipe
This Mediterranean salmon recipe is light and lean, but still packed full of delicious flavor. And best of all, it can be on your dining table in about 30 minutes!
Ingredients
- 4-6 salmon portions about 6 oz each
- 8-10 medium/large asparagus stalks
- 1 cup mini heirloom tomatoes
- ⅓ cup marinated artichokes
- ¼ cup extra virgin olive oil
- 1 lemon
- 3 garlic cloves
- ¼ cup of pitted Kalamata olives
- ¼ cup of pitted green greek olives
- ¼ teaspoon Primal Palate Amore or Italian seasoning of choice
- salt & pepper to taste
Instructions
- Preheat oven to 425° F. Line a baking sheet pan with parchment paper.
- Lay out the salmon on top of the parchment paper and season lightly with bit of salt & pepper, to taste.
- Begin to cut up the veggies for this dish and layer them around the salmon on the sheet pan.
Slice the lemon and remove any seeds that are visible. Lay the lemon slices on the salmon portions. - Next, cut up the aspargus. Remove the woody end pieces and discard. Cut the remaining asparagus into thirds or by half if short. Lay the asparagus around all sides of the salmon on the sheet pan.
- Slice the mini heirloom tomatoes in half and add them to the sheet pan.
- Remove the skin from the garlic and slice into medium size pieces. And add to the sheet pan.
- Add the marinated artichoke pieces to the veggie mix on your sheet pan.
- Add both of your olive varieties to the sheet pan.
Drizzle the entire sheet pan mixture with the extra virgin olive oil. - Sprinkle with the Amore or other seasoning like Greek oregano or Italian seasonings, and a small amount of salt & pepper.
- Once oven is preheated, add the layered sheet pan. Bake for approximately 22 minutes. Or until the salmon is cooked through.
Notes
Salmon is fully cooked at 145 internal temperature.
Before cooking salmon, it should be almost red in color. When it is cooked completely, it will be a light pink color and flaky. You can test it for doneness, by taking a fork or knife to the thickest portion and if it flakes easily, it is ready. If it is still dark in color and doesn’t flake, it needs more cooking time. If you don’t want to destroy the presentation of your fish, you can also use a toothpick to check for doneness. Stick the toothpick into the thickest part of the fish. If you feel a resistance, it is still not cooked. But if you feel it sink all the way through, it is ready.
Before cooking salmon, it should be almost red in color. When it is cooked completely, it will be a light pink color and flaky. You can test it for doneness, by taking a fork or knife to the thickest portion and if it flakes easily, it is ready. If it is still dark in color and doesn’t flake, it needs more cooking time. If you don’t want to destroy the presentation of your fish, you can also use a toothpick to check for doneness. Stick the toothpick into the thickest part of the fish. If you feel a resistance, it is still not cooked. But if you feel it sink all the way through, it is ready.