themediterraneandish.com
Mediterranean Salmon
This easy Mediterranean salmon recipe is the perfect one-pan dinner for any night of the week! 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.
Prep
5 min
Cook
20 min
Total
25 min
Serves
4
Instructions
- 01
Get ready. Preheat your oven to 425°F. In a small bowl, combine the oregano, sumac, and cumin.
- 02
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.
- 03
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.
- 04
Season the fish. Meanwhile, pat the fish dry and season on both sides with salt, pepper, and the remaining spice mixture.
- 05
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.
- 06
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.
Nutrition
per serving · 1 serving
- Calories
- 377.2
- Protein
- 41.1g
- Carbs
- 11g
- Fat
- 18.8g
- Fiber
- 2.6g
- Sugar
- 5g
- Sat. fat
- 7g
- Sodium
- 625.3mg
- Cholesterol
- 125.1mg
Variations & swaps
Ingredients and Substitutions
- Pantry staples are the backbone of this Mediterranean salmon recipe, and feel free to swap in any quick-cooking seasonal veggies you have on hand. You’ll need:
- Salmon: Slice a 1 1/2 pound salmon filet into 4 pieces, or buy four pieces of similar size.
- Produce: Cherry tomatoes, bell peppers, mushrooms (I used baby bella, but anything you have on hand will work), and garlic roast together with the salmon. Fresh lemon juice lightens the richness of the fish in the final moments.
- Seasoning: Dried Greek oregano, ground cumin, and fresh thyme give the salmon a decidedly Mediterranean flair. Sumac adds a nice tartness that’s well-worth seeking out but lemon zest works in a pinch. Salt and pepper enhance the flavor.
- Feta cheese: Use a block of feta packed in brine (not pre-crumbled feta). The size works better for roasting and it tends to be higher quality.
- Extra virgin olive oil: Use a high quality smooth variety, like any of the hand selected olive oils at our shop.
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