Mediterranean Baked Salmon
this one is a similar one, but was ultimately a fridge clean out recipe 🍋🐟 blackened salmon roasted alongside cherry tomatoes, green olives, butter beans, artichoke hearts, sweet onion, and whatever peppers needed to go — this round it was korean peppers and half a jalapeño. proof that clean-out dinners can still be a delicious. 🫶
Ingredients
Salmon
2–3 salmon fillets
2 tsp salt & pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
2 tsp cumin
1 tbsp olive oil
Optional: 1 tsp cayenne
Bean & Veggie Base
1 can white beans (great northern or butter beans)
1 cup cherry tomatoes, halved
½ cup olives, halved or whole
3–4 cloves garlic, thinly sliced
1/2 sweet onion, thinly sliced
¼ cup chicken stock
1 tbsp red wine vinegar
1 tbsp olive oil
1–2 lemons, sliced
¼ cup fresh parsley, chopped
1 tsp salt & pepper
Optional: red chili flakes
Serves 2
Prep time ~15 mins
Cook time ~30 mins
Cooking Instructions
Prep the oven
Preheat oven to 400°F.
Season and add the salmon
Season fish fillets with salt, pepper, garlic powder, onion powder, smoked paprika, cumin and cayenne. Set aside to marinate while you prep the base.
Roast the veggies
In a casserole or oven-safe pan, combine beans, garlic, sweet onion, cherry tomatoes, olives, artichoke hearts, chicken stock, red wine vinegar, parsley, olive oil, salt, pepper, and half the sliced lemons. Stir to combine.
Bake the bean base uncovered for 15 minutes until it starts to soften and the tomatoes begin to burst.
Roast the salmon
Remove from oven and nestle the seasoned fish fillets on top and lay remaining lemon slices over the fish.
Return to oven and bake for another 10-12 minutes, or until fish reaches an internal temp of 145°F and flakes easily with a fork.
Serve
Plate the salmon alongside a generous scoop of the roasted veggies and serve immediately.
Tips & Notes
This recipe is endlessly flexible — swap in whatever veggies or peppers need to get used up in your fridge.
Don't skip the lemon slice on top of the salmon — it steams into the fish and keeps it from drying out.
Leftovers keep well in the fridge for up to 3 days.
Serve with crusty bread to soak up the juices from the roasted veggies.
Chicken broth, chicken stock or bone broth works — whichever you have on hand!
Butter beans give the base a creamier, heartier texture — our favorite!