A legendary day calls for a legendary dinner. But you don’t need to go through 12 labors to enjoy Hercules Salmon; all you need is a little roasting and a little seasoning and you already have a flaky, tender fillet of salmon with rippling muscles of spicy flavors. Fragrant pesto, tangy olives and artichoke hearts, and sweet sun-dried tomatoes provide a Mediterranean flavor that makes Hercules Salmon worthy of its namesake hero. It’ll become a hero at your dinner table in no time, and after enjoying it you’ll be ready to take on whatever life throws at you, mythical monsters included!

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  • 1 (1 3/4-pound) salmon fillet
  • 1/4 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon dried dill
  • 1/4 cup kalamata olives, pitted and chopped
  • 1/4 cup sun-dried tomatoes, drained
  • 1/3 cup artichoke hearts
  • 1/4 cup capers
  • 3 sprigs fresh dill, chopped
  • 1/3 cup pesto sauce


Step 1 –Preheat the oven to 400 degrees F.

Step 2 –Lay a long sheet of parchment paper on a large baking sheet.

Step 3 –Place the salmon fillet on top of the parchment paper.

Step 4 –Sprinkle the salmon with the sea salt, the paprika, the ground ginger, and the dried dill.

Step 5 –Top the salmon with the olives, the tomatoes, the artichoke hearts, the capers, the dill, and the pesto sauce. Try to make sure everything is as evenly distributed as possible.

Step 6 –Fold the sides and the ends of the parchment paper to create a packet, securing it with twine.

Step 7 –Bake on the center rack until the salmon is cooked through at 145 degrees F internally, about 20-30 minutes.

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Step 8 –Transfer the fish from the oven and unwrap it from the parchment paper.

Step 9 –Cut the salmon into serving-size pieces and serve.