Sheet Pan Mediterranean Salmon with Feta
A vibrant and delicious sheet pan dinner featuring Mediterranean salmon with feta and roasted vegetables.
Equipment
- 1 sheet pan large
- 1 knife sharp for slicing
- 1 cutting board for vegetables
Ingredients
Main Ingredients
- 4 salmon fillets skin removed
- 2 cups cherry tomatoes halved
- 2 bell peppers sliced
- 1 red onion sliced
- 1/2 cup crumbled feta cheese
Seasoning
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
Preparation
- Preheat oven to 400°F. Slice all vegetables and pat dry the salmon fillets.
- Arrange salmon and vegetables on a large sheet pan. Drizzle with olive oil and sprinkle with herbs, salt, and pepper.
- Scatter crumbled feta cheese over the top of the salmon and vegetables.
Serving
- Bake for 20 minutes or until salmon is cooked through. Serve hot with your choice of side.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Use fresh, high-quality salmon for the best flavor. Don't overcrowd the pan, as this can prevent even cooking.
Ingredient Substitutions: Try goat cheese instead of feta for a different flavor. Swap in any seasonal vegetables you enjoy.
How to Serve: Pair with a light salad or couscous for a complete meal.
Storage & Freshness: Keep leftovers in the fridge for up to 2 days. Reheat in the oven for best results.
Make-Ahead Tips: You can prepare the vegetables and mix the seasoning a day ahead to save time.
Ingredient Substitutions: Try goat cheese instead of feta for a different flavor. Swap in any seasonal vegetables you enjoy.
How to Serve: Pair with a light salad or couscous for a complete meal.
Storage & Freshness: Keep leftovers in the fridge for up to 2 days. Reheat in the oven for best results.
Make-Ahead Tips: You can prepare the vegetables and mix the seasoning a day ahead to save time.