Baked Salmon with Potatoes, Olives, and Sun-Dried Tomatoes
Baked Salmon with Potatoes, Olives, and Sun-Dried Tomatoes is a simple, nourishing, and flavor-packed dinner that comes together effortlessly on one tray. Tender roasted potatoes, juicy salmon fillets, tangy sun-dried tomatoes, and briny olives create a satisfying Mediterranean-inspired meal that’s perfect for both busy weeknights and cozy weekend dinners. With just a few wholesome ingredients and minimal prep time, this tray-bake recipe delivers bold flavors and a beautiful presentation — no fuss required.
Why You’ll Love This Recipe
- A complete and satisfying one-tray meal
- Simple ingredients, big flavor
- Great for family dinners or meal prep
- Naturally gluten-free and full of healthy fats
- Bold Mediterranean-inspired flavors
Ingredients for a Baked Salmon with Potatoes, Olives, and Sun-Dried Tomatoes
- Salmon fillets or steaks
- Baby potatoes or chopped regular potatoes
- Olive oil
- Salt and pepper
- Your favorite spices (paprika and dried garlic work great)
- Sun-dried tomatoes
- Olives
- Fresh parsley
- Lemon juice and slices
- Sour cream (optional, for serving)
How to Make It a Baked Salmon with Potatoes, Olives, and Sun-Dried Tomatoes
Step 1: Roast the Potatoes
Preheat the oven to 220°C (430°F). Line a tray with baking paper.
Cut the potatoes into halves or chunks. Season with olive oil, salt, pepper, and your favorite spices.
Toss well to coat and spread evenly on the tray. Roast for about 25 minutes or until golden and tender.
Step 2: Prepare the Salmon
While the potatoes are roasting, season the salmon with salt, pepper, and lemon juice.
Optionally, sear the salmon quickly in a grill pan for extra flavor — just 1–2 minutes per side.
Place the salmon on the tray with the potatoes during the final 5–7 minutes of baking. You can also bake the salmon entirely without pan-searing.
Step 3: Add Mediterranean Flavors
Chop sun-dried tomatoes, olives, and fresh parsley.
Once the potatoes are cooked, remove the tray from the oven.
Add the chopped ingredients, sprinkle a little extra salt if needed, and toss everything gently.
Step 4: Serve
Serve the salmon and potatoes warm, with lemon slices and a spoonful of sour cream if desired.
Perfect on its own or with a fresh side salad.
Tips for the Best Result
- Choose waxy or baby potatoes — they hold their shape and roast beautifully.
- Adjust baking time based on your dish size and oven. For example, 40 minutes worked in a medium oven dish (no convection), then a few minutes with convection to finish.
- Don’t overcook the salmon — just until flaky and opaque.
- Sun-dried tomatoes and olives add saltiness — taste before adding extra salt.
- Optional: Serve with unsweetened Greek yogurt or dairy-free alternatives instead of sour cream.
FAQ
Can I use other types of potatoes for this recipe?
Yes! While baby potatoes work great because they cook quickly and have a creamy texture, you can use larger potatoes. Just cut them into smaller chunks to ensure they cook evenly in the same time as the salmon.
Can I make this recipe in advance?
You can prep the potatoes and salmon in advance and store them separately in the fridge. When ready to cook, simply bake them together. This helps cut down on time and makes for a quick weeknight meal.
Can I skip the olives and sun-dried tomatoes?
Yes, if you’re not a fan of olives or sun-dried tomatoes, you can skip them or substitute with other Mediterranean flavors like capers, artichokes, or roasted red peppers.
What other vegetables can I add?
Feel free to add veggies like zucchini, bell peppers, or cherry tomatoes. Just keep in mind that they may need a little less baking time than potatoes and salmon, so be sure to check them halfway through.
Baked Salmon with Potatoes, Olives, and Sun-Dried Tomatoes
Ingredients
- 1 kg baby potatoes halved or quartered
- 2 salmon steaks or 4 fillets
- 2 tbsp olive oil
- Salt and black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- Juice of ½ lemon
- 2 tbsp chopped olives
- 8 –10 sun-dried tomatoes chopped
- Fresh parsley chopped
- Sour cream or Greek yogurt optional
- Lemon wedges for serving
Instructions
- Preheat oven to 220°C (430°F). Line a tray with parchment.
- Season potatoes with oil, salt, pepper, paprika, and garlic. Mix well and roast for 25–30 min.
- Season salmon with salt, pepper, and lemon juice. Optional: sear in a pan for 2 min per side.
- Bake salmon in the oven for 5–7 min (or longer if skipping sear).
- Mix roasted potatoes with sun-dried tomatoes, olives, and parsley.
- Serve with salmon, lemon, and sour cream or yogurt if you like.
