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One Pan Mediterranean Salmon

One Pan Mediterranean Salmon

One Pan Mediterranean Salmon is a quick and healthy dish featuring fresh salmon fillets, vibrant vegetables, and Mediterranean flavors. This recipe is perfect for busy evenings, offering a gourmet taste with minimal cleanup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 fillets fresh salmon (6 oz each)
  • 2 medium zucchini, sliced into half-moons
  • 1.5 cups cherry tomatoes, whole
  • 1 small red onion, sliced into thin wedges
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 3 tablespoons extra virgin olive oil
  • 1 large lemon, half sliced and half juiced
  • 1 teaspoon dried oregano
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped for garnish

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper.
  3. Place the sliced zucchini, cherry tomatoes, and red onion wedges onto the prepared baking sheet. Pour about two-thirds of the oil and herb mixture over the vegetables and toss gently.
  4. Spread the vegetables into a single layer, leaving space in the center for the fish. Place the salmon fillets in the center and brush the remaining oil mixture over the top of each fillet.
  5. Place lemon slices on top of the salmon or scattered among the vegetables. Slide the tray into the preheated oven and bake for 12 to 15 minutes.
  6. Remove the tray from the oven and sprinkle crumbled feta cheese and Kalamata olives over the top. Return to the oven for another 2 to 3 minutes.
  7. Garnish with fresh parsley and serve immediately.

Notes

This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in a 300-degree Fahrenheit oven for about 10 minutes.