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Mediterranean Roasted Salmon

 Mediterranean Roasted Salmon
A boatload of toppings gives this seafood treat a burst of flavor in every bite. It's topped with chopped veggies and a homemade vinaigrette that’s mouthwatering before it’s even cooked! —Wolfgang Hanau, West Palm Beach, Florida
4 ServingsPrep/Total Time: 30 min.


  • 4 salmon fillets (6 ounces each)
  • 1/2 teaspoon salt, divided
  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 3 plum tomatoes, chopped
  • 1/4 cup chopped red onion
  • 1/4 cup chopped green pepper
  • 2 tablespoons chopped pitted green olives
  • 2 tablespoons chopped ripe olives


  • Place salmon in a greased 15-in. x 10-in. x 1-in. baking pan;
  • sprinkle with 1/4 teaspoon salt. In a small bowl, whisk the oil,
  • vinegar, honey, mustard and remaining salt. Spoon 1 tablespoon over
  • each fillet.
  • In a large bowl, combine the tomatoes, onion, green pepper, olives
  • and remaining oil mixture. Spoon over fillets.
  • Bake at 425° for 12-15 minutes or until fish flakes easily with a
  • fork. Yield: 4 servings.
Nutritional Facts: 1 salmon fillet with 1/2 cup tomato mixture equals 550 calories, 45 g fat (7 g saturated fat), 85 mg cholesterol, 579 mg sodium,

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Mediterranean Roasted Salmon (continued)

Nutritional Facts: 8 g carbohydrate, 1 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.