Zesty Mediterranean Salmon

Name: Zesty Mediterranean Salmon
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 4 servings
Ingredients: Salmon Fillets 4 pieces, skin off or on as preferred; Olive Oil for skillet and finishing spray; Lemon 1 whole, thinly sliced; Pearl Couscous 1 cup, cooked and cooled; Cherry Tomatoes 1 cup, quartered; Cucumber 1 medium, diced; Red Onion 1 small, finely diced; Kalamata Olives 1/3 cup, pitted and sliced; Fresh Parsley 1/4 cup chopped; Feta Cheese 1/3 cup crumbled, substitute goat cheese for twist; Seasoning Mix for Salmon: 2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp sea salt, 1/2 tsp black pepper; Mediterranean Vinaigrette: 1/4 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp dried oregano, salt and pepper to taste; Capers 1 tbsp, optional, *replacement for olives in topping for less briny punch

By Emma

Certified Culinary Professional

Published on 15 February 2026 • Recipe tested & approved

Oven-baked salmon layered with tangy kalamata olives, lemon slices, and a vibrant pearl couscous salad tossed in a bright vinaigrette, with a fresh olive topping. Simple, flavorful, and quick to assemble.

Prep: 20 min

Cook: 17 min

Total: 37 min

Servings: 4 servings

#fish #Mediterranean #couscous #quick meals #seafood #healthy

Before You Start

Salmon with Mediterranean vibes, coming in juicy, not overcooked. Citrus aroma fills kitchen, lemon slices caramelizing in skillet, giving a faint tang to caramelizing edges. Once extra virgin olive oil hits hot pan, sizzle begins, fat melting into salmon skin or flesh. The pearl couscous salad cools off beside, vibrant with bright reds and greens, tossed in a vinaigrette that teases sour and sweet. I’ve tripped up before—dry salmon, underseasoned fish lost in big salad—and this time dialing down oven heat slightly, sprinkling seasoning carefully pays off. The olive topping? Briny pops that wake you after silky, buttery fish. Each spoonful is a tinkered balance of textures and flavors. Skip the rush, feel salmon flake under fork, listen for gentle crackle from browning edges. All comes together in under 40 minutes, easy to pull off weeknights or impress a friend who thinks Mediterranean is tricky. Mix feta or goat cheese for softer, tangier folds.

Ingredients

Salmon Fillets 4 pieces, skin off or on as preferred
Olive Oil for skillet and finishing spray
Lemon 1 whole, thinly sliced
Pearl Couscous 1 cup, cooked and cooled
Cherry Tomatoes 1 cup, quartered
Cucumber 1 medium, diced
Red Onion 1 small, finely diced
Kalamata Olives 1/3 cup, pitted and sliced
Fresh Parsley 1/4 cup chopped
Feta Cheese 1/3 cup crumbled, substitute goat cheese for twist
Seasoning Mix for Salmon: 2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp sea salt, 1/2 tsp black pepper
Mediterranean Vinaigrette: 1/4 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp dried oregano, salt and pepper to taste
Capers 1 tbsp, optional, *replacement for olives in topping for less briny punch

About the ingredients

Keep seasonings flexible; smoked paprika usually but cumin is a nice swap with garlic powder and pepper if you want earthier. Salmon thickness affects cook time; thick fillets need gentle heat to avoid dry edges. Olive oil type shifts aroma: extra virgin for finish, lighter oils for cooking can cut bitterness. Lemon slices aren’t just garnish, they steam fish from below and add fresh acidity. Couscous must be fully cooled before mixing or veggies wilt quickly. Feta or goat cheese, either upgrade aroma and texture—goat adds tang. Kalamata olives bring saltiness and bite; use capers if olives aren’t preferred but keep quantity less to avoid over-salting. Parsley is fresh and easy but fresh mint or basil can be interesting twists. Store leftover dressing airtight, it holds well for other uses throughout week. If no cast iron, use ovenproof skillet moderately oiled but adjust bake time since heat disperses differently. Dry salmon surface before seasoning for good crust; wet fish steams instead of browns. Olive oil spray before air frying prevents surface dryness and encourages light crispiness.

Method

For the Salmon

Set oven at 395°F; a slight turn down from 400 lets the salmon cook gently but not overdo. Mix the seasoning blend in a bowl, keeping ratios balanced but flexible—too much paprika and it overwhelms.
Pat salmon dry double-check, even quick press with paper towel to nix surface moisture. Moisture means steamed skin or soggy surface, nobody wants that.
Sprinkle about 1 teaspoon seasoning on each fillet side, press gently. Too heavy and paprika can char faster; too light, and it fades away. Aim for evenly coated, not buried.
Drizzle skillet with olive oil to prevent sticking and smokiness; cast iron preferred but non-stick workable. Lay lemon slices beneath and around salmon—citrus steams and aromas lift the fish.
Slide skillet into oven. Cook loosely for around 13-17 minutes watching salmon while it firms, and the underside turns opaque. It flakes easy but has spring, with that shiny glaze finish. Insert instant-read thermometer for 140-145°F internal temp peak.
Alternative air frying: Rub seasoning, spray a little olive oil on top to avoid drying out. Set air fryer to 395°F, then cook 9-12 minutes. Watch for flaky texture, top golden, juicy edges. Air fry in smaller batches to avoid crowding and uneven heat.

For the Mediterranean Couscous Salad

Prepare dressing separately—whisk olive oil, red wine vinegar, Dijon, honey, oregano, salt, pepper. Taste, adjust acidity or sweetness balancing sharp vinegar and mellow oil.
In a large bowl stir pearl couscous that’s fully cooled (hot couscous wilts veggies and melts feta). Add cucumbers, cherry tomatoes, finely diced red onion, chopped parsley, and crumbled feta or goat cheese, whichever you prefer.
Pour most of the dressing over veggies and couscous, keep roughly half a cup back for topping and finishing salmon. Toss thoroughly but gently; crush feta lightly if you like it creamier in salad texture.

For the Salmon Topper

Mix kalamata olives, capers if using, parsley, and a small splash of reserved dressing to hold it together without drowning flavors. The olive mixture adds briny bursts and fresh herbal punch—a contrast to the mild salmon.
After salmon finishes baking, spoon remaining vinaigrette over each fillet to hydrate surface and boost tang. Spoon a generous mound of olive topping on each before serving.
Serve salmon with couscous salad on the side, lemon slices still clinging, and maybe extra parsley for color. Squeeze fresh lemon wedge if you want bright sharpness.

Storage Tip

Leftovers are great chilled, but keep salad and salmon separate until ready to eat. Salmon reheats poorly in microwave—hot skillet with drizzle of olive oil is better for retaining texture.

Substitution Note

For seasoning, smoked paprika can be swapped with ground cumin for earthier, spiced warmth. Couscous can be replaced with quinoa for gluten-free. Feta/Goat cheese interchangeable based on sharpness and texture preference.
If you lack cast iron, oven-safe ceramic or heavy pan works fine but may need light baking time adjustment due to heat distribution differences.
Don’t rush salmon baking; dry patches or undercooked center means inconsistent heat. Use tactile test: salmon flakes easily from thickest part but not crumbly dry.
If lemons are small or dry, add thinly sliced oranges or grapefruit for subtle sweetness alongside savory flavors.

Cooking tips

Preheat oven a bit under 400°F to let salmon cook through without drying. Seasoning mix is key: paprika for smokiness, garlic for punch, salt as contracts moisture on the surface. Dry fish well; it means better sear and crust. Press seasoning lightly so it adheres without clumping. Cast iron skillet gets hot evenly; lemon slices under fish add steam and subtle citrus note. Bake salmon 13-17 minutes checking thickness and flakiness, internal thermometer 140-145°F is sweet spot for moist fish. Air fryer works fine if you coat salmon lightly with oil spray to avoid drying and get an even crust; cook 9-12 minutes depending on fillet size, don’t overcrowd. Salad readiness means couscous fully cooled—hot pearl couscous kills crispness of veggies. Toss gently with most vinaigrette but save some for finishing dish moist and bright. The olive topping mixes brine, herb, and acid; spoon on salmon just before serving to keep textures fresh. Leftovers are best cold or gently reheated on skillet; avoid microwave or salmon gets mealy. If seasoning seems dull, fresh cracked black pepper on top brings new life. Visual and tactile cues beat timing: salmon goes flaky, firm, from translucent to opaque edges. Serve immediately for full texture contrast.

Chef's notes

💡 Dry the salmon surface very well before seasoning. Moisture steams the skin and wrecks crust formation. Pat with paper towels multiple times if needed. Season lightly but evenly; too much paprika chars fast, too little falls flat. Aim for balanced coverage, press gently with fingertips, no clumps.
💡 Lemon slices under salmon aren’t garnish alone. They steam fish from below, keep it moist and add subtle citrus notes that caramelize edges slightly. Important for aroma. Use fresh lemons—dry or old ones blunt flavor sharply. If lemons small or dry, swap with thin orange or grapefruit slices for sweetness layer.
💡 Pearl couscous must be fully cooled before mixing salad. Hot grains wilt veggies fast, melt feta inconsistent texture. Toss gently with vinaigrette—too much crushes feta fully, too little feels dry. Hold back some dressing for topping salmon later. Crush feta lightly for creamy salad variation, but don’t mash fully or lose texture.
💡 For stovetop prep, cast iron skillet is best for even heat and aroma from olive oil. If using other ovenproof pan, expect slight bake time adjustment due to heat spread. Olive oil spray before air frying prevents surface dryness, promotes light crispness. Don’t overcrowd air fryer basket or cook uneven heat, smaller batches best.
💡 Olive topping mixes salty kalamata, capers as alternative, herbs, and vinaigrette splash to hold together but not drown. Add on salmon after baking to maintain brine bursts and fresh herbal punch. Spoon vinaigrette over fish before topping to hydrate surface, boost tang with mellow fat saturation from olive oil.

Common questions

How do I tell salmon is done?

Look for slight firming, flakes separating with light pressure. Edges go from translucent to opaque. Test thickest part but avoid poking too much. Internal temp 140-145°F range but texture is best guide. Avoid dry or mushy center, sense with finger or fork adjustments.

Can I swap couscous for gluten-free?

Yes, quinoa works well as substitute. Keep same prep, cool fully to prevent wilting. Grain texture changes slightly; quinoa is lighter so adjust dressing amount if needed. Other options like rice or bulgur differ in chewiness, impact dressing absorption differently.

What if I don’t have kalamata olives?

Capers make good alternative but use less due to saltiness. Green olives work but brillo down brine strength a bit, balance with parsley or fresh herb. Skip olives completely and punch up salad acidity with extra lemon or vinegar for contrast.

How to store leftovers best?

Keep salmon and couscous salad separate in airtight containers. Salad lasts well cold a couple days. Salmon reheats poorly in microwave gets mealy or dry. Best to warm gently in hot skillet with drizzle olive oil, low temp. Can eat cold but texture changes. Avoid freezing after cooking.