Baked Salmon Provencale
Transport your taste buds to the sun-kissed shores of Provence with this vibrant and flavorful Baked Salmon Provençale. This Mediterranean-inspired dish combines tender, flaky salmon fillets with a luscious medley of cherry tomatoes, briny Kalamata olives, aromatic garlic, and thinly sliced red onions. Infused with fresh thyme, rosemary, and a hint of zesty lemon, this oven-baked recipe is elevated further with a splash of white wine for a luxurious depth of flavor. Ready in just 40 minutes, this healthy, one-pan wonder is perfect for weeknight dinners or elegant entertaining. Garnished with fresh parsley and served alongside crusty bread, rice, or a crisp salad, it’s a wholesome, restaurant-quality meal that’s full of vibrant colors and bold, Mediterranean flavors. Perfect keywords: baked salmon, Provençale recipe, Mediterranean dinner, healthy salmon recipes, one-pan salmon.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces (6-ounce each) salmon fillet (skin-on, if preferred)
- 2 cups cherry tomatoes (halved)
- 0.5 cup kalamata olives (pitted and halved)
- 3 garlic cloves (minced)
- 1 medium red onion (thinly sliced)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary (chopped)
- 1 lemon (zested and juiced)
- 0.25 cup white wine (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a large baking dish with olive oil and set aside.
Pat the salmon fillets dry with paper towels and season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Place the fillets skin-side down in the prepared baking dish.
In a medium bowl, combine the cherry tomatoes, kalamata olives, minced garlic, and sliced red onion. Drizzle with 2 tablespoons of olive oil, and sprinkle with thyme, rosemary, and the lemon zest. Toss to coat evenly.
Spoon the tomato-olive mixture evenly around and on top of the salmon fillets in the baking dish.
In a small bowl or measuring cup, combine the lemon juice, remaining olive oil, and white wine (if using). Pour this mixture over the salmon and vegetables.
Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of your salmon fillets.
Once cooked, remove the baking dish from the oven and let it rest for 5 minutes.
Garnish with freshly chopped parsley before serving.
Serve warm with crusty bread, rice, or a side salad for a complete meal.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.8 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 939 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
