Mediterranean Salmon Sheet Pan Dinner Recipe
This easy Mediterranean salmon recipe is a perfect one-pan dinner featuring succulent salmon fillets baked alongside vibrant vegetables and tangy feta cheese. Infused with a fragrant blend of oregano, sumac, and cumin, this dish brings the fresh and hearty flavors of the Mediterranean diet to your table in just 25 minutes. Versatile and simple, it allows you to swap vegetables based on seasonal availability, making it a convenient and healthy weeknight meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Spices
- 2 teaspoons dried oregano
- 1 teaspoon sumac
- 1 teaspoon cumin
Vegetables
- 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
Dairy
- 5 to 6 ounces feta cheese block, cut into large chunks
Protein
- 4 portions salmon fillet, 6 ounces each
Fresh Herbs
- 6 to 7 sprigs of fresh thyme
Others
- Kosher salt
- Black pepper
- Extra virgin olive oil
- 1 to 2 large lemons, halved, for serving
Instructions
- Get ready. Preheat your oven to 425°F (220°C). In a small bowl, mix together the dried oregano, sumac, and cumin to create the spice blend.
- Season the vegetables. Place the cherry tomatoes, sliced bell pepper, halved baby bella mushrooms, and peeled garlic cloves in a large baking dish or sheet pan. Sprinkle with half a tablespoon of the prepared spice blend, along with a good pinch of kosher salt and black pepper. Drizzle 1 to 2 tablespoons of extra virgin olive oil over the vegetables, toss gently to coat evenly, and spread them out in a single layer on the pan.
- Bake the vegetables and feta. Nestle chunks of the feta cheese among the vegetables and scatter a few sprigs of fresh thyme on top. Place the baking dish in the preheated oven and bake for about 10 minutes, until the vegetables start to soften.
- Season the fish. While the vegetables bake, pat the salmon fillets dry with paper towels. Season both sides of each fillet with kosher salt, black pepper, and the remaining spice mixture.
- Bake the salmon. Remove the sheet pan from the oven carefully. Nestle the seasoned salmon fillets in among the partially baked vegetables and feta. Drizzle a little olive oil over the salmon. Cover the pan tightly with aluminum foil to trap steam, then return it to the center rack of the oven. Bake for an additional 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve. Once cooked, remove from the oven, squeeze fresh lemon juice over the salmon and vegetables, and serve immediately for a flavorful Mediterranean-inspired meal.
Notes
- Feel free to swap out the vegetables with any seasonal options you prefer. For sturdier vegetables like potatoes, add an extra 10-20 minutes to their baking time before adding the salmon.
- Quick-cooking vegetables like zucchini should be added at the same time as the salmon to avoid overcooking.
- Using aluminum foil to cover the pan helps steam the salmon, keeping it moist and tender.
- This recipe works well as a balanced dinner with protein, healthy fats, and plenty of veggies.
- For additional flavor, sprinkle fresh herbs such as parsley or dill before serving.
