Mediterranean Salmon

If your sun-dried tomatoes are packed in oil, be sure to drain and pat dry with a paper towel before using.

Yield: Makes 4 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Bake: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 47%
  • Fat: 17.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 6g
  • Protein: 38.4g
  • Carbohydrate: 5.9g
  • Fiber: 1.7g
  • Cholesterol: 98mg
  • Iron: 2.8mg
  • Sodium: 770mg
  • Calcium: 84mg


  • 4 (6-oz.) salmon fillets
  • 3/4 teaspoon lemon pepper
  • 3/4 teaspoon dried dill weed
  • 1/4 teaspoon salt
  • 1/2 cup coarsely chopped sun-dried tomatoes
  • 1 (2.25-oz.) can sliced ripe black olives, drained
  • 2 ounces reduced-fat crumbled feta cheese with basil and tomatoes
  • 1/4 cup pine nuts, toasted


  1. 1. Place each salmon fillet on a 16- x 12-inch piece of heavy-duty aluminum foil. Sprinkle fillets evenly with lemon pepper, dill, and salt. Top fillets evenly with tomatoes and next 3 ingredients. Fold long sides of foil over fillets; roll up short sides of foil to seal. Place foil packets, seam sides up, on a baking sheet.
  2. 2. Bake at 400° for 18 to 20 minutes or until fish flakes with a fork.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mediterranean Salmon Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy