Sheet-Pan Greek Salmon with Zucchini, Tomatoes and Feta

By Sprig Originals ✓ · cooked up in Sprig

A whole Greek-style dinner on one tray: zucchini, red onion and cherry tomatoes get a head start in a hot oven, then salmon fillets go on top with lemon, garlic and dried oregano. Crumbled feta and olives melt into the pan juices while the fish finishes, so you get vegetables, protein and a built-in sauce with one pan to wash.

Ingredients

• 2 medium zucchini, cut into 3/4-inch half-moons
• 1 red onion, cut into thin wedges
• 2 cups cherry tomatoes
• 4 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 2 tsp dried oregano
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper

• 4 skinless salmon fillets (about 6 oz each)
• 1 lemon (half sliced, half for juice)
• 1/2 cup kalamata olives, pitted
• 3/4 cup feta, crumbled

Instructions

1. Heat the oven to 425°F (220°C) with a rack in the upper third. On a large rimmed sheet pan, toss the zucchini, red onion and cherry tomatoes with 3 tablespoons of the olive oil, the sliced garlic, 1 teaspoon of the oregano, 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread into a single layer, pushing the vegetables toward the edges to leave four gaps down the middle.
2. Roast for 15 minutes, until the onion edges are browning and the tomatoes are just starting to split.
3. Meanwhile, pat the salmon dry and rub all over with the remaining 1 tablespoon olive oil, 1 teaspoon oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Pull the pan out, quickly stir the vegetables, and nestle the salmon into the four gaps. Scatter the olives and lemon slices around the fish and top each fillet with a little of the feta, sprinkling the rest over the vegetables. Return to the oven and roast 10 to 13 minutes, until the salmon flakes at the thickest part and reads 125–130°F (52–54°C).
5. Squeeze the remaining lemon half over everything and let the pan sit 3 minutes so the juices, feta and oil come together. Serve straight from the tray, spooning the pan juices over each portion.

Chef's tips

Nutrition (per serving, estimated)

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