Ciao, food lovers! Today, we’re taking a delicious, gluten-free journey straight to the heart of the Mediterranean. Imagine flaky, tender salmon infused with aromatic garlic, tangy capers, salty Kalamata olives, and sweet, bursting cherry tomatoes, all baked together in one glorious pan. This isn’t just a meal; it’s a mini-vacation for your taste buds, incredibly easy to prepare, and naturally gluten-free!

Living gluten-free doesn’t mean sacrificing flavor or exciting meals. In fact, it’s an invitation to explore vibrant, fresh ingredients that shine on their own. This Mediterranean baked salmon is a testament to that – minimal fuss, maximum impact, and a clean-up that’s almost as breezy as a Grecian sea wind. Perfect for a busy weeknight or an elegant weekend dinner. Let’s dive in!

Ingredients:

• 4 (6 oz/170g) salmon fillets, skin on or off
• 1 pint (about 2 cups) cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 2 tablespoons capers, drained
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1 lemon, half sliced into rounds, half for juice
• 1 teaspoon dried oregano (or 1 tbsp fresh, chopped)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Fresh parsley or dill, chopped, for garnish

Step-by-Step Instructions:

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Combine Veggies & Aromatics: In a large bowl, combine the halved cherry tomatoes, pitted Kalamata olives, drained capers, and minced garlic. Drizzle with 2 tablespoons of olive oil, dried oregano, sea salt, and black pepper. Toss gently to combine.
3. Arrange on Baking Sheet: Spread the tomato-olive mixture evenly over the prepared baking sheet. Create four spaces for the salmon fillets.
4. Season the Salmon: Pat the salmon fillets dry with a paper towel. Place them skin-side down (if applicable) amidst the vegetable mixture on the baking sheet. Drizzle the remaining 2 tablespoons of olive oil over the salmon.
5. Add Lemon: Place a lemon slice on top of each salmon fillet. Squeeze the juice from the remaining half lemon over everything on the pan.
6. Bake to Perfection: Bake for 12-18 minutes, depending on the thickness of your salmon and your desired doneness. The salmon should flake easily with a fork when cooked through.
7. Garnish & Serve: Once baked, remove from the oven. Garnish generously with fresh chopped parsley or dill. Serve immediately, perhaps with a side of quinoa or a simple green salad for a complete, wholesome meal.

Enjoy this taste of the Mediterranean, my friends! It’s a dish that proves healthy, gluten-free eating can be absolutely bursting with flavor and joy. Bon appétit!