Low-Oven Baked Mediterranean Salmon with Lemon and Dill
Delicately baked salmon in a low-temperature oven to preserve moisture, seasoned with fresh lemon, dill, and garlic for a bright Mediterranean flavor. This mediterranean-inspired seafood (mediterranean) ready in about 40 minutes pairs (6 oz each) salmon fillets, extra virgin olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 2 tbsp extra virgin olive oil
- 3 cloves garlic cloves, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and halved
Instructions
- Step 1: Preheat oven to 275°F for low-temperature baking. Line a baking dish with parchment paper.
- Step 2: In a small bowl, combine 2 tbsp extra virgin olive oil, 3 minced garlic cloves, 2 tbsp chopped fresh dill, 2 tbsp lemon juice, and 1 tsp lemon zest.
- Step 3: Place 4 salmon fillets in the baking dish skin-side down. Brush the olive oil mixture evenly over each fillet.
- Step 4: Scatter 1 cup halved cherry tomatoes and 1/2 cup halved kalamata olives around the salmon.
- Step 5: Season the fillets and vegetables with 1 tsp sea salt and 1/2 tsp black pepper.
- Step 6: Bake in the preheated oven for 25-30 minutes until the salmon is opaque and flakes easily with a fork, ensuring it remains moist due to the low heat.
- Step 7: Serve immediately with the roasted tomatoes and olives spooned over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Oven Baked Mediterranean Salmon with Lemon and Dill take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Oven Baked Mediterranean Salmon with Lemon and Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Low-Oven Baked Mediterranean Salmon with Lemon and Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Oven Baked Mediterranean Salmon with Lemon and Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Low-Oven Baked Mediterranean Salmon with Lemon and Dill?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
