Baked Mediterranean Salmon with Chickpeas

gluten freeseafood
Baked Mediterranean Salmon with Chickpeas

For those busy weeknights or nights you just don’t feel like cooking and want to throw something in the oven, make this one pan baked Mediterranean salmon, full of flavor, protein, texture, and nutrients.

Baked Mediterranean Salmon with Chickpeas

Salmon is such a heart healthy fish and has enough flavor of its own that when you cook it, you don’t need to do much to season it other than salt and pepper, but it’s also easy to pair with many different flavors, from Indian curry spices to Mediterranean flavors.

Baked Mediterranean Salmon with Chickpeas

I like dump and bake meals, which is basically this one pan wonder. Literally, you place lemon slices down, salmon on top, and then cover the salmon with the other ingredients and pop it in the oven, forget about it for 20 minutes, and then enjoy!

It’s one of those dishes, also, that impresses people, because it has a lot of beautiful color (you could add some freshly chopped parsley for a little more fancy!)

Baked Mediterranean Salmon with Chickpeas

The feta and olives are nice and salty, the tomatoes roast, warm, and soften in the oven, and the chickpeas become perfectly crunchy, all with a tang from the lemon.

I served this with some legume based rice, but it would go well with some herby roasted potatoes, quinoa, or any type of grain. Heck, even a pasta!

Baked Mediterranean Salmon with Chickpeas

You can definitely switch up the fish here, trying a halibut or a cod. Make some Mediterranean tacos! This dish has many different purposes, and I hope it gets put into your weekly rotation!



Baked Mediterranean Salmon with Chickpeas

Prep Time10 mins
Cook Time20 mins
Total Time30 mins


  • 1 large lemon sliced
  • 4 3-4oz salmon filets
  • 1/2 cup halved pitted kalamata olives
  • 1 14.5 oz can diced tomatoes drained
  • ½ cup crumbled feta cheese
  • 1 15oz can chickpeas, drained and rinsed
  • Salt and pepper
  • Olive oil to drizzle
  • To serve: rice potatoes


  • Preheat the oven to 425 degrees. In a 9 x 13 baking dish, spread out the lemon slices. Lay the salmon on top of the lemon slices. Sprinkle over with the olives, tomatoes, feta, chickpeas, and season with salt and pepper. Drizzle with olive oil. Roast in the oven for 15-18 minutes, depending on the thickness of your salmon.
  • Serve the salmon over rice or potatoes.

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John says:
Leave skin on salmon or off?
Meaghan says:
This can be personal preference!
Hillary says:
This was amazing!! I added a heavy sprinkling of zaa'tar and some more salt. I think a squeeze of lemon on top would also be great! This is the ultimate "dump" meal LOL! So pretty. Easy for a quarantine lunch :) Will definitely make this again!
Meaghan says:
Awe, we love that you enjoyed it so much!
Carrie says:
I’m not sure what I did wrong but it seems by covering up the salmon with all the yummy stuff the salmon was basically I had to move everything off to get it to cook! Once I got everything cooked it was delicious!!
Meaghan says:
Oh no! We're so glad you adapted! Oven can vary. It's possible it needed to be a higher temp. We suggest experimenting if you do try it again!
Alyssa says:
Can you sub chicken for fish and if so do you know how that would chan he the temp/baking time?
Meaghan says:
We haven't given this a try so we do not know the exact temp but we definitely encourage experimenting!
Sam says:
Although this took 50 minutes to bake in my oven instead of 15-18, it made a delicious dinner when served over rice. I then ate the leftovers as a cold topping over plain kale (no dressing!) for a delicious and nutritious lunchtime salad.
Meaghan says:
So glad you gave it a try!
Anonymous says:
Can you prep ahead of time, like the morning of the day you plan on cooking for dinner? Thanks!
Meaghan says:
Ali wouldn't recommend placing the salmon in the dish, but the other ingredients, yes!

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