Description
A vibrant and healthy Mediterranean salmon sheet pan dinner featuring tender salmon fillets, cherry tomatoes, Kalamata olives, and fresh vegetables, all roasted together with herbs and lemon for a flavorful and easy weeknight meal.
Ingredients
4 salmon fillets, skin on, about 6 ounces each
1 pint cherry tomatoes, halved
1 medium red bell pepper, sliced into thin strips
1 medium zucchini, sliced into half-moons
1/2 cup Kalamata olives, pitted
1 small red onion, thinly sliced
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
1 lemon, thinly sliced
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, combine cherry tomatoes, red bell pepper slices, zucchini slices, Kalamata olives, and red onion slices.
Add 2 tablespoons of extra virgin olive oil, minced garlic, dried oregano, dried thyme, crushed red pepper flakes, salt, and freshly ground black pepper to the vegetables. Toss well to coat evenly.
Spread the vegetable mixture evenly on the prepared sheet pan.
Place the salmon fillets skin side down on top of the vegetables, spacing them evenly.
Drizzle the remaining 1 tablespoon of olive oil over the salmon fillets and season them with salt and freshly ground black pepper.
Arrange lemon slices over and around the salmon fillets.
Roast in the preheated oven for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove the sheet pan from the oven and sprinkle chopped fresh parsley over the salmon and vegetables.
Serve immediately, spooning the roasted vegetables alongside the salmon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes