Mediterranean Herbed Salmon

Mediterranean Herbed Salmon

This is the newest addition to our dinner rotation. It’s simple, easy, and pairs well with a salad on the side. I always make an extra piece or two and eat them for lunch the following day.

In this recipe, you may notice I don’t add any salt, but instead use the sodium from the Kalamata olives and capers to infuse a salty flavor into the fish.

This a great example of a dish from the Mediterranean or DASH (Dietary Approach to Stop Hypertension) diet. Enjoy.

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Mediterranean Herbed Salmon

Course Main Course
Calories 220.79 kcal


  • 4 4-6- ounce salmon fillets
  • 1 tablespoon extra virgin olive oil
  • 6 pitted Kalamata Olives or 1 – 5 ounce can of marinated artichoke hearts
  • 1 teaspoon capers
  • 4 teaspoons Herbs de Provence
  • 2 tablespoons dijon mustard
  • 1 lemon ½ cut into wedges and set aside


  • Preheat oven to 350ºF
  • Add olive oil to the bottom of a glass pan large enough the all the fillets to fit in
  • Place salmon in the pan, skin side down
  • Spread dijon mustard over the fillets
  • Sprinkle salmon with herbs
  • Add capers on top of each piece of salmon
  • Add olives on top of each piece of salmon
  • Squeeze juice of ½ lemon over all the salmon
  • Bake for 8-12 minutes until the salmon is cooked through
  • Serve with lemon wedges


Serving: 5OzCalories: 220.79kcalCarbohydrates: 1.35gProtein: 28.05gFat: 9.99gSaturated Fat: 1.66gCholesterol: 62.37mgSodium: 343.34mgPotassium: 515.14mgFiber: 0.64gSugar: 0.14gCalcium: 30.99mgMagnesium: 39.69mgPhosphorus: 356.97mg
Tried this recipe?Let us know how it was!
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