Sheet Pan Mediterranean Salmon with Roasted Vegetables

• •4 pieces salmon fillets, skin-on or off
• •2 large bell peppers, any color, deseeded and cut into 1-inch pieces
• •1 large zucchini, cut into 1/2-inch half-moons
• •1 medium red onion, cut into 1/2-inch wedges
• •1 pint cherry tomatoes
• •0.5 cup Kalamata olives, pitted
• •3 garlic cloves, minced
• •0.3 cup extra virgin olive oil
• •1 large lemon, juiced and zested
• •1.5 teaspoon dried oregano
• •0.8 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •0.3 cup fresh parsley, chopped, for garnish
• •0.3 cup feta cheese, crumbled, for garnish

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

2. 2

   In a large bowl, combine the bell peppers, zucchini, red onion, cherry tomatoes, and Kalamata olives. Add 2 tablespoons of the olive oil, 2 minced garlic cloves, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss well to coat all the vegetables evenly.

3. 3

   Spread the seasoned vegetables in a single layer on the prepared sheet pan. Roast for 15-20 minutes, or until the vegetables are slightly tender and beginning to brown at the edges.

4. 4

   While the vegetables are roasting, prepare the salmon. Pat the salmon fillets dry with paper towels. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the juice and zest from the lemon, the remaining 1 minced garlic clove, 0.5 teaspoon of dried oregano, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper.

5. 5

   Remove the sheet pan from the oven. Push the roasted vegetables to one side of the pan to make space for the salmon. Place the salmon fillets, skin-side down if applicable, onto the open spaces on the sheet pan. Drizzle the lemon-herb mixture generously over each salmon fillet.

6. 6

   Return the sheet pan to the oven and continue to roast for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of your salmon fillets.

7. 7

   Once cooked, remove the sheet pan from the oven. Garnish generously with fresh chopped parsley and crumbled feta cheese (if using). Serve immediately.

Chef's Tips

• 💡Don't overcrowd the pan: For crispy vegetables and perfectly cooked salmon, ensure there's enough space on the sheet pan. If necessary, use two sheet pans.
• 💡Adjust salmon cooking time: Thinner salmon fillets will cook faster, while thicker ones may need a few extra minutes. Check for doneness by flaking with a fork.
• 💡Vegetable variations: Feel free to swap or add other Mediterranean-friendly vegetables like eggplant, broccoli florets, or even small potatoes (which may need to roast for an additional 10-15 minutes before adding other vegetables).
• 💡Meal prep friendly: This dish makes excellent leftovers! Store individual portions in airtight containers in the refrigerator for up to 3 days.