This Mediterranean salmon recipe might as well be a “slow cooker” recipe. What I mean by that is, everything gets dumped into a baking dish, placed in the oven, and voila! you have dinner ready with practically no effort (also I feel like I should note, please don’t cook this recipe in a slow cooker…). What’s even better about this oven-prepared recipe is that it can be made, from start to finish, in less than 30 minutes.
I remember back in the day Rachael Ray had a show and a few cookbooks about meals in under 30 minutes. I understood the concept at the time, but now that I’m a parent, I appreciate this concept. That’s because on most weeknights, getting a decent dinner out by a decent hour is a total race against the clock.
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By the time we get my daughter home from daycare, the dog walked and fed, the newborn nursed, the kitchen sink cleared, and random stuff from the day cleared off the counters, it’s already time to start my toddler’s bedtime routine. Anything that can be prepared in under 30 minutes AND can basically prepare itself with little involvement by me makes me feel like a total boss.
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I talk a lot about weeknight dinner wins here, and it’s because I know I am not alone on this one. Even if you don’t have kids, the end of the day is when we have to pack everything in that we want to get done, and we’re already operating in some various state of exhaustion from the day.
You need these weeknight dinner wins and this recipe will take care of you in every way. It’s fast and easy (hello home-cooked convenience food!) with a heavy dose of nourishment and satisfaction. Enjoy this one my friends!
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- 1 lb salmon, deboned (optional, cut into serving sizes)
- 1 tsp salt
- .5 tsp freshly ground pepper
- 28 oz can crushed fire roasted tomatoes
- 14 oz can artichoke hearts, quartered
- 6 oz can pitted black olives (optional, sliced into halves or quarters)
- 6 oz can pitted green olives (optional, sliced into halves or quarters)
- 2 tbsp capers
- drizzle of olive oil
- handful fresh parsley, chopped
- In a 9×13” ceramic baking dish, place salmon down and sprinkle with salt and pepper.
- Finish layering in all of the ingredients except the fresh parsley.
- Cover with aluminum foil and bake for 20 minutes, or until salmon is fully cooked in the center.
- Salt and pepper to taste if needed. Garnish with fresh parsley and serve with your favorite rice pilaf or risotto and enjoy!
Olives. You’ll notice in my images, I’ve kept my olives whole. I LOVE olives and a full bite is always a good thing in my opinion. However, it is a big texture and flavor, so if you’re not a total olive lover like me, I suggest cutting them into halves or quarters. This minimizes the impact but you don’t lose out on flavor.
Salmon. Sometime I pre-slice my salmon into servings, sometimes I leave it whole. It’s totally up to you, just remember the sliced salmon will cook much faster.
Serving. I love to serve this dish with a classic risotto or rice pilaf, however it can totally stand on its own, too. It’s wonderfully hardy.