15 Minute Baked Mediterranean Salmon

This quick and easy 15-minute Baked Mediterranean Salmon recipe 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 a spot in your monthly meal rotation!

You Will 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 Greek salmon and chickpeas with quinoa, couscous, or even simple herb roasted potatoes. And you’ve got a balanced meal that will fill you up and fuel you until bedtime!
• If you loved this salmon recipe, be sure to check out my Creamy Lemon Garlic Salmon Pasta, my Greek Salmon Bowls, or my Easy 10 Minute Salmon Tacos!

Ingredients & Substitutions

• Garbanzo Beans – You could also use white beans in place of the chickpeas if that’s all you’ve got on hand. If you have any Kalamata olives on hand, feel free to add those along with the beans as well!
• Olive Oil – Try to find an olive oil that is organic and cold-pressed. You can also substitute another light oil with a high smoke point, like avocado oil!
• Dried Oregano & Rosemary – You could substitute Italian seasoning in place of the dried oregano and dried rosemary in this baked fish dish!
• Garlic Powder – I prefer the way that garlic powder seasons the chickpeas in this recipe but you could also use minced garlic if you’d like. 
• Paprika – If you don’t have paprika on hand, you could omit it or add half the amount of chili powder in its place. 
• Salmon Fillets – You could also use your favorite type of fish in place of the salmon in this recipe. Any mild fish would work. Other options to try include cod, halibut, or tilapia. 
• Fresh Lemon – If you don’t have a fresh lemon on hand, feel free to omit it. It adds a touch of flavor to the salmon and serves a beautiful garnish, but you could add a splash of white wine vinegar in its place! I like to squeeze a bit of the lemon juice over the salmon after it’s baked as well.
• Fresh Dill – Fresh herbs are going to take this baked fish to the next level! you could also use fresh parsley, cilantro, or even fresh basil in place of the dill.

Instructions

Drain liquid from garbanzo beans.

Add them to a large baking dish or skillet 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, skin side down, 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 flakes easily with a fork. 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. If you’ve got some leftover feta cheese in the fridge, that would add a delicious salty tang to this salmon as well!
• 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 skin from the salmon filet 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.

Make Ahead, Storage, Freezing, and Reheating

• Make Ahead: Because the salmon is seasoned and the chickpeas are cooked, I prefer not to make this dish ahead of time. The nice part is that it takes just minutes to throw together so you can have it ready to go in the oven in about 5 minutes!
• Storage: Store leftover baked Mediterranean salmon and chickpeas in an airtight container. It will keep in the fridge for up to three days.
• Freezing: This dish doesn’t freeze well after it’s cooked. And because of the seasonings on the fish, it won’t freeze well before it’s cooked either.
• Reheating: If you have leftover salmon you can cover it with foil and reheat it in a 275 degree oven for about 15 minutes or until warmed through. It’s best to reheat it low and slow so that the salmon doesn’t overcook and dry out. I also like to use leftover salmon to make my super simple salmon cakes recipe!

Serve Baked Salmon With

• Simple House Salad
• Crispy Oven Baked Greek Fries
• Greek Orzo Pasta Salad
• Beet Salad with Honey Dijon Mustard Dressing

FAQ

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