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Chef Megan Mitchell

Online Cookbook

Baked Salmon with Meyer Lemon, Olives and Oregano

  • Serves: 4
  • Complexity: very easy
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Baked Salmon with Meyer Lemon, Olives and Oregano


  • 1 2-pound side of salmon, 1 1/2-inch thick with skin on, preferably wild caught
  • 1 large Meyer lemon, thinly sliced
  • 8-9 large green olives, gently smashed flat
  • 4-5 sprigs oregano
  • Extra virgin olive oil, for drizzling
  • Salt and pepper, for seasoning
  • 1 large Meyer Lemon, cut into wedges for garnish


  1. Preheat oven to 425℉.

  2. Line a baking sheet with parchment paper. Drizzle the paper with a little of the oil and place the salmon, skin side down, on the oiled paper. Drizzle the top with a little more oil.

  3. Next sprinkle with a good amount of salt and pepper and then layer over some of the lemons, tucking some under the fish as well. Next add the olives and oregano sprigs.

  4. Place in the preheated oven and bake for 25-30 minutes or until cooked to your preferred doneness.

    Serve immediately with lemon wedges.

    Recipe Courtesy of Megan Mitchell

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