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Mediterranean Salmon Recipe

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You are going to love this delicious Mediterranean salmon recipe. The tender salmon pairs wonderfully with the roasted vegetables, crumbly feta, and soft herbs.

This salmon is made on a sheet pan so the clean-up is easy and it's all made in one dish!

A closeup shot of four salmon fillets with roasted vegetables.

Why You'll Love This Baked Mediterranean Salmon

This Mediterranean salmon dish is a great weeknight meal. You'll combine salmon portions with some fresh tomatoes, shallots, and bell peppers for a juicy, succulent meal.

The crumbly feta and fresh dill really make this recipe though - they add a flavor punch that brings all the ingredients together.

This recipe saves well in the refrigerator and reheats well, making it a great option for meal prep.

Salmon fillets, cherry tomatoes, bell peppers, shallots, feta, spices, oil, dill, and a lemon on a marble background.

Ingredients You'll Need

Salmon - You'll need 4 (6 ounces each) pieces of salmon.

Vegetables - You'll need 2 bell peppers (I used one red and one orange), 2 shallots, and 1 1/2 pounds of cherry tomatoes.

Toppings - To top the salmon you'll use 2 tablespoons of olive oil, salt, sumac, and black pepper. You also sprinkle on 2 ounces of crumbly feta cheese and 2 tablespoons of chopped fresh dill.

Sliced bell peppers, cherry tomatoes, and sliced shallots in a mixing bowl.

Choosing the Best Salmon

In most grocery stores you have the option to buy farmed salmon (like Atlantic salmon) or there might be an option for wild-caught. Both can be good options, but to check the sustainability level of your salmon, consult the Monterrey Bay Aquariums’s Seafood Watch (you can also download it as an app for ease of use at the grocery store).

No matter which type of salmon you purchase, you should check for the following:

  • Moist flesh - if the fish is dry it means it has been handled improperly or it's past its prime.
  • Bright flesh - you want the color of the fish to be deep, pale flesh indicates aging
  • No brown spots - these indicate aging.
  • No fishy smell - salmon should have a light sea smell but should not smell fishy - if it smells strongly it is past its prime.
Two photos showing the salmon and vegetables being prepared on a sheet pan.

More Salmon Recipes to Try

If you love cooking with salmon, check out some of our other favorite recipes.

Baked salmon and veggies on a sheet pan.
Mediterranean salmon on a white plate with a fork.

Tips for Making this Recipe

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Cooking Tips - You can use an instant-read thermometer to check if the salmon is done. It should reach an internal temperature of 145 degrees F.

Specialty Ingredients - This recipe calls for sumac, a tangy spice with citrusy undertones that's often used in Middle Eastern and Mediterranean cuisine. If you can't find sumac at the grocery store, you can buy it online from The Spice House.

Recommended Tools - I highly recommend using parchment paper to line your baking sheet. It makes the cleanup much easier!

Storing Tips - You can save the cooked salmon and veggies in the refrigerator for up to 4 days in an airtight container.

Diet/Allergy Alternatives - You can easily make this a dairy-free recipe by leaving out the feta - just add some additional fresh herbs like parsley or oregano for more flavor.

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Yield: 4 servings

Mediterranean Salmon

A closeup shot of four salmon fillets with roasted vegetables.

This baked Mediterranean salmon recipe with tomatoes, bell peppers, and shallots is a succulent and delicious meal.

Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 2 minutes
Total Time 29 minutes

Ingredients

  • 4 (6 ounces each) salmon pieces
  • 1 orange bell pepper, deseeded and sliced
  • 1 red bell pepper, deseeded and sliced
  • 2 shallots, thinly sliced
  • 1 1/2 pounds cherry or grape tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground sumac
  • 1/2 teaspoon ground black pepper
  • 2 ounces crumbly feta cheese
  • 2 tablespoons chopped fresh dill

Instructions

  1. Preheat oven to 400 degrees F. 
  2. Place the salmon on a parchment lined baking sheet and pat it dry. Top it with half the olive oil, salt, sumac, and pepper. 
  3. Toss the bell peppers, shallots, and tomatoes in a large mixing bowl with the remaining olive oil, salt, sumac and pepper. 
  4. Spread the vegetables around the sides of the salmon on the baking sheet. Sprinkle the feta across the salmon and the veggies. 
  5. Bake the salmon and veggies for 12 to 15 minutes or until the salmon reaches an internal temperature of 145 degrees F. 
  6. Top the salmon and veggies with the chopped dill. 
  7. Serve immediately. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 238Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 13mgSodium: 458mgCarbohydrates: 36gFiber: 5gSugar: 27gProtein: 5g

An overhead shot of a large serving platter of roasted carnival squash topped with feta and pomegranate.
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