Baked Salmon with Vegetables and Feta
This easy baked salmon recipe is the perfect one-pan dinner for any night of the week! This fail-proof recipe makes tender, flaky, never-dry salmon, perfectly cooked vegetables, and creamy warm feta cheese every time. Feel free to swap out the veggies with whatever is in season. Just be sure to give sturdier vegetables (like potatoes) an extra 10-20 minutes in the oven and throw quick-cooking vegetables (like zucchini) in at the same time as the salmon.
Servings: 4 people
Ingredients
- 2 teaspoon dried oregano
- 1 teaspoon sumac
- 1 teaspoon cumin
- 1 cup cherry tomatoes
- 1 bell pepper, any color, cored and sliced into thin sticks
- 5 ounces baby bella mushrooms, trimmed and halved
- 4 to 5 large garlic cloves, peeled
- 5 to 6 ounces feta cheese block, cut into large chunks
- Kosher salt
- Black pepper
- 6 to 7 sprigs of fresh thyme
- Extra virgin olive oil
- 4 6-ounce portions salmon fillet
- 1 to 2 large lemons, halved, for serving
Instructions
- Get ready. Preheat your oven to 425°F. In a small bowl, combine the oregano, sumac, and cumin.
- Season the vegetables. Add the tomatoes, mushrooms, bell peppers, and 4 to 5 peeled garlic cloves to a large baking dish or sheet tray. Sprinkle with 1/2 tablespoon of the spice mixture (save the rest for the fish) and a good pinch of salt and pepper. Drizzle with 1 to 2 tablespoon olive oil, toss to coat, and spread so that everything is in one layer.
- Bake the vegetables and feta. Nestle chunks of feta in between the vegetables and top with a few sprigs of fresh thyme. Place in the heated oven and bake until the vegetables have begun to soften, about 10 minutes.
- Season the fish. Meanwhile, pat the fish dry and season on both sides with salt, pepper, and the remaining spice mixture.
- Bake the salmon. Carefully remove the sheet pan from the oven and nestle the salmon in with the veggies and feta. Top the salmon with a drizzle of olive oil, then cover the pan with aluminum foil to trap the steam. Return to the center rack of the heated oven until the fish is cooked through and flakes easily, about 10 minutes.
- Finish and serve. Remove the salmon from the oven, carefully remove the foil, and immediately squeeze lemon juice onto the fish. Serve with lemon wedges on the side for squeezing.
Video
Notes
- You can use skin on or skinless salmon for this recipe. If you roast with the skin on, you can remove it before serving with a sharp knife if you'd like.
- To use frozen salmon, allow simply it to thaw in the fridge overnight.
- Leftover and storage: Baked salmon is best eaten immediately, but leftovers will keep in in the fridge for 2 days. I like to keep the salmon fillets separate from the vegetables and feta in different airtight containers. I don’t recommend reheating cooked salmon. Instead, keep it chilled and use it in a salad, like this Greek Salmon Salad. If you must, you can reheat the fish and vegetables briefly in a 350°F heated oven, but be aware that salmon will quickly become dry (it may help to add a little liquid to the pan and cover with foil).
Nutrition
Calories: 377.2kcal | Carbohydrates: 11g | Protein: 41.1g | Fat: 18.8g | Saturated Fat: 7g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 5.3g | Cholesterol: 125.1mg | Sodium: 625.3mg | Potassium: 1238.2mg | Fiber: 2.6g | Sugar: 5g | Vitamin A: 1432IU | Vitamin C: 64.2mg | Calcium: 246.9mg | Iron: 3.3mg
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