Baked Salmon with Vegetables and Feta

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 teaspoon dried oregano

1 teaspoon sumac

1 teaspoon cumin

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)

5 to 6 ounces feta cheese block, (cut into large chunks)

Kosher salt

Black pepper

6 to 7 sprigs of fresh thyme

Extra virgin olive oil

4 6-ounce portions salmon fillet

1 to 2 large lemons, (halved, for serving)

Directions

Get ready. Preheat your oven to 425°F. In a small bowl, combine the oregano, sumac, and cumin.

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.

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.

Season the fish. Meanwhile, pat the fish dry and season on both sides with salt, pepper, and the remaining spice mixture.

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.

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

• Calories: 377.2 kcal
• Total Fat: 18.8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Cholesterol: 125.1 mg
• Sodium: 625.3 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 2.6 g
• Total Sugars: 5 g
• Protein: 41.1 g