Baked Salmon with Meyer Lemon, Olives and Oregano

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 4 servings
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Extra-virgin olive oil, for drizzling

One 2-pound side of salmon, about 1 1/2 inches thick with skin on (preferably wild-caught)

Kosher salt and freshly ground black pepper

2 large Meyer lemons, 1 thinly sliced and 1 cut into wedges

8 to 9 large green olives, gently smashed flat

4 to 5 sprigs oregano


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  2. Drizzle the parchment with a little olive oil and place the salmon, skin-side down, on the oiled paper. Drizzle a little more oil over the salmon. Next, sprinkle with a good amount of salt and pepper. Top the salmon with a layer of the sliced lemons, tucking some under the salmon, as well. Then add the olives and oregano sprigs.
  3. Baked until the salmon is cooked to your preferred doneness, 25 to 30 minutes.
  4. Serve immediately with the lemon wedges.