This colorful Mediterranean salmon dinner is quick and tasty! With fresh veggies, cozy spices, and flaky salmon all cooked in one pan, it’s a win for easy cleanup!
I love how this meal comes together in just 30 minutes. Perfect for those busy nights when you want something healthy but don’t want to spend hours in the kitchen. Yum!
Key Ingredients & Substitutions
Salmon: The star of the show! I love using fresh salmon fillets, but you can substitute with trout or even skinless chicken breasts if you prefer. Just keep an eye on cooking times.
Olive oil: This adds healthy fat and flavor. If you’re out, avocado oil works well too. It’s great for high-heat cooking.
Vegetables: Cherry tomatoes and zucchini are fantastic, but feel free to mix it up. Bell peppers, asparagus, or even green beans also work beautifully!
Feta cheese: Adds delicious creaminess! If you’re looking for a lighter option, consider using ricotta or a dairy-free cheese alternative.
Kalamata olives: These add a salty tang. If you don’t have them, green olives or capers can provide a similar flavor profile.
How Do I Get the Salmon Skin Crispy?
Getting that crispy skin is key to a great salmon dish! Follow these tips:
- Start with a hot skillet. This helps the skin sear quickly and become crispy.
- Don’t overcrowd the pan; give the salmon room to cook evenly.
- Use a spatula to gently press down on the salmon for the first few minutes. This ensures the skin has good contact with the pan.
- After searing, don’t flip it too early. Allow it to cook for about 3-4 minutes before checking.
Easy One-Pan Mediterranean Salmon Dinner in 30 Minutes
Ingredients You’ll Need:
For the Salmon and Vegetables:
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 pint cherry tomatoes, halved
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup pitted Kalamata olives, halved
- 2 cloves garlic, minced
- 1 lemon, thinly sliced (plus extra lemon wedges for serving)
- 1/4 cup crumbled feta cheese
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This delicious one-pan dinner can be prepared in about 30 minutes! You’ll spend roughly 10 minutes prepping and seasoning the ingredients, and then just 20 minutes cooking in the skillet and oven. It’s a perfect choice for a quick, healthy weeknight meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). This ensures it’s hot and ready for the salmon.
2. Season the Salmon:
In a small bowl, mix together the oregano, basil, garlic powder, salt, and pepper. Rub the salmon fillets with 1 tablespoon of olive oil, then coat each fillet evenly with the seasoning mixture. Get those tasty flavors locked in!
3. Sear the Salmon:
Heat a large ovenproof skillet over medium-high heat, adding the remaining 1 tablespoon of olive oil. Once hot, gently place the salmon fillets into the skillet, skin side down if applicable. Sear for 3-4 minutes until the skin is crispy and the fish is browned. Then, remove the salmon from the skillet and set aside.
4. Sauté the Vegetables:
In the same skillet, toss in the cherry tomatoes, zucchini, red bell pepper, red onion, olives, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the veggies start to soften up. This brings out all their delicious flavors!
5. Combine and Roast:
Next, nestle the salmon fillets back into the warm skillet right on top of the sautéed vegetables. Place the lemon slices over the salmon and vegetables for that zesty kick. Now, transfer the skillet to the preheated oven and roast for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve and Enjoy:
Once you’ve taken the skillet out of the oven, sprinkle crumbled feta cheese and fresh herbs on top for a finishing touch. Serve immediately with extra lemon wedges on the side. Enjoy your colorful and healthy dinner!
Bon appétit!
FAQ for Easy One-Pan Mediterranean Salmon Dinner
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but it’s important to thaw it completely before cooking. The best way to do this is to transfer it to the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water for about 30 minutes.
What Other Vegetables Can I Add?
Feel free to get creative! You can add vegetables like asparagus, spinach, artichoke hearts, or even broccoli. Just make sure to cut them into similar sizes for even cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat in the microwave or on the stovetop over low heat, adding a splash of olive oil to maintain moisture.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prep the salmon and vegetables up to a day in advance. Just season and store them in the fridge until you’re ready to cook. When you’re ready, follow the cooking instructions as directed.
