Sheet Pan Salmon With Feta Sauce

Ingredience

12 ounces broccolini, ends trimmed and any thick stalks cut in half lengthwise

1 pint (12 ounces) cherry tomatoes

1 large red onion, cut into 1/2-inch thick wedges

1/4 cup plus 2 tablespoons extra virgin olive oil, divided

1 1/4 teaspoons kosher salt, divided

1 1/4 teaspoons freshly ground black pepper, to taste

4 (6 to 8-ounce) center-cut salmon fillets

1/2 cup mayonnaise

1/2 cup (3 ounces) crumbled feta

2 tablespoons whole-grain mustard

1/2 teaspoon lemon zest

1/2 teaspoon lemon juice

1/4 cup roughly chopped parsley leaves and tender stems, divided, optional

Pokyny

Preheat the oven to 425°F with a rack set in the top position. On a large sheet pan, toss the broccolini, tomatoes, and onion with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Add the salmon to the sheet pan, drizzle with about 1 tablespoon oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast the salmon and veggies on the top rack for 10 minutes.

Meanwhile, in a medium bowl, combine the mayonnaise, feta, mustard, 1 tablespoon oil, lemon zest and juice, half of the parsley (if using), and 1/2 teaspoon pepper. Stir to combine.

Rotate the sheet pan, switch the oven to broil, and continue cooking until the salmon is cooked through and veggies are tender and browned in spots, 3 to 5 minutes. Top with the remaining parsley (if using) and serve drizzled with the feta sauce.

Leftover salmon and veggies can be refrigerated in an airtight container for up to 3 days.

Simple Variations

Another great thing about this recipe is its versatility when it comes to the veggies. Instead of using broccolini, you could go with broccoli florets, green beans, asparagus, or even zucchini. Grape tomatoes can be used instead of cherry tomatoes, but if you happen to have regular tomatoes lying around, go with those. Just cut them into 1-inch pieces before adding them to the sheet pan.

If you don’t have any whole-grain mustard on hand, Dijon mustard will work just as well. I recommend using less Dijon because a little goes a long way; swap 1 teaspoon of Dijon for every tablespoon of whole-grain mustard.