Roasted Salmon with Tomatoes, Olives & Capers | Dr. Terry Simpson

Roasted Salmon with Tomatoes, Olives & Capers

Bursting cherry tomatoes, briny olives, and tangy capers make this one-pan salmon a fast, high-flavor Mediterranean dinner with minimal cleanup.

Ingredients

• 4 (6–8 oz) salmon fillets, skin on or off
• 1 pint cherry/grape tomatoes, halved
• 1/2 cup pitted olives (Kalamata or black), halved
• 2–3 Tbsp capers, drained
• 3–4 cloves garlic, smashed or thinly sliced
• 1 lemon, thinly sliced
• 3 Tbsp extra-virgin olive oil, divided
• Kosher salt & black pepper
• 1/4 cup parsley or basil, chopped, for garnish
• Optional: pinch red pepper flakes

Method

1. Heat oven to 450°F (232°C). Line a large rimmed sheet pan with parchment.
2. Toss tomatoes with olives, capers, garlic, and red pepper flakes (if using). Add 2 Tbsp olive oil, salt, and pepper; toss to coat.
3. Season salmon: pat dry; set on the pan. Drizzle with the remaining 1 Tbsp olive oil; season with salt and pepper.
4. Roast 10–15 min with lemon slices scattered over/around until the salmon just flakes.
5. Finish & serve: shower with herbs; add a light drizzle of olive oil if you like.

Tip: For extra browning, switch to broil for the last 1–2 minutes—watch closely.

Serve With

• Whole grains: farro, barley, or brown rice.
• Greens: big chopped salad or simple arugula with lemon–EVOO.
• Vegetables: quick roasted broccoli or green beans.

Mediterranean-Diet Points (house system)

Keep portions of grains modest and let vegetables carry the plate.

Nutrition (estimates)

Per serving (1 of 4). Based on 3 Tbsp EVOO total; values vary with salmon size and olive brands.

*Rinse olives and capers to reduce sodium. Taste before adding extra salt.