Baked Mediterranean Salmon

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This quick and easy Baked Mediterranean Salmon is loaded with your favorite Greek herbs, roasted chickpeas, and a tangy lemon yogurt sauce. It’s simple, hearty, and filling which means it will quickly earn it a spot in your monthly meal rotation!

You’ll Love This

• It could not be easier to throw together. No chopping, no fancy kitchen gadgets, no extensive prep work. This is one of those meals that takes just minutes to prepare but is loaded with bold flavor and a variety of textures.
• It’s a simple meal that’s super filling. Healthy dinners don’t have to be difficult. Pair this salmon and chickpeas with quinoa, couscous or even a big bowl of greens and you’ve got a balanced meal that will fill you up and fuel you through until bedtime!
• It’s a one-pan dinner! Which means fewer dishes for you to wash!! If you’re a regular around here, you know how big a fan I am of one-pot meals! Whether it’s my Skillet Enchiladas, One Pot Mac and Cheese, Easy Mushroom Stroganoff or Baked Ravioli, dirtying just one pan means I can spend less time in the kitchen cleaning up and more time doing the things I enjoy!

Instructions

Drain liquid from garbanzo beans.

Add them to a large baking dish along with olive oil, oregano, rosemary, garlic, paprika, and a couple large pinches of salt and pepper.

Toss to coat the garbanzo beans evenly.

Place salmon fillets on top of the garbanzo beans. Drizzle with oil and sprinkle with oregano, paprika, salt and pepper.

Place lemon slices on top of salmon.

Bake for 10 minutes, or until the salmon is opaque. While the salmon is baking, throw together the super easy lemon yogurt sauce.

Garnish with yogurt sauce and fresh dill and enjoy!

Tips

• You can customize the flavors and ingredients in this Mediterranean baked salmon to suit your family’s taste and use up what you’ve got in your cupboard! If you’re more into sage, use that instead of rosemary. If you have a ton of white beans to use up, substitute those for the garbanzo beans. Use your favorite fish in place of the salmon – trout, catfish, tilapia, haddock, cod or Mahi Mahi will all work well in this recipe. Just adjust the cooking time accordingly, depending on what type of fish you use.
• It might be tempting to skip the yogurt sauce, but I strongly urge you to give it a try!! It has just 4 ingredients and takes just minutes to throw together. It really ties all of the flavors together and gives this warm, comforting dish a cool, tangy element.
• Don’t overcook the salmon. A good rule of thumb is to cook salmon for 10 minutes for every inch of thickness. So a typical cut of salmon will be cooked through in about 10-12 minutes depending on the size/thickness of the salmon. I find that cutting the fillet into smaller portions helps to cook it faster than cooking a large 1 pound fillet.
• Don’t remove the salmon skin before baking. After the salmon is baked, the skin will peel off very easily, so there is no need to remove it before. The skin will also help keep the salmon fillet more moist.

Fish Favorites

• Lemon Butter Fish and Spaghetti
• Easy Mediterranean Baked Cod
• Simple Baked Fish Tacos
• Baked Thai Fish Tacos and Slaw
• Sheet Pan Honey Mustard Salmon
• Asian Sheet Pan Salmon

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