What makes this one of the best mediterranean recipes for a quick dinner?

This sheet pan Mediterranean salmon recipe is ideal for a quick dinner because it utilizes a single baking sheet, minimizing cleanup. The prep work is straightforward chopping and seasoning, and the cooking time is under 30 minutes, allowing you to have a healthy, delicious meal on the table with minimal effort. It brings together protein and vegetables in one go.

Can I make substitutions for the salmon in these mediterranean recipes?

Absolutely! While salmon is excellent, you can easily substitute it with other proteins. Chicken breast or thighs, cod, halibut, or even firm tofu are great alternatives. Adjust the cooking times as needed to ensure your chosen protein is cooked through. The versatility is one of the hallmarks of great Mediterranean recipes.

How can I store leftovers of this Mediterranean Salmon dish?

Leftovers of this Sheet Pan Mediterranean Salmon can be stored in an airtight container in the refrigerator for up to 3 days. It makes for excellent meal prep! Reheat gently in the microwave or a low oven to avoid overcooking the salmon and drying out the vegetables. These healthy Mediterranean recipes are perfect for planning ahead.

What other vegetables work well in this style of mediterranean recipes?

Many vegetables are fantastic in these types of Mediterranean recipes. Consider adding or swapping with eggplant, asparagus, green beans, or even small florets of broccoli or cauliflower. Just ensure denser vegetables are cut into smaller pieces so they cook evenly with the rest of the ingredients. The key is a colorful and varied selection!

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Name: Sheet Pan Mediterranean Salmon with Roasted Vegetables and Feta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 (6-ounce) salmon fillets, skin on or off; 2 tablespoons olive oil, divided; 1 large red bell pepper, cored and chopped into 1-inch pieces; 1 large yellow bell pepper, cored and chopped into 1-inch pieces; 1 medium zucchini, chopped into 1-inch pieces; 1 pint cherry tomatoes, halved; 1/2 red onion, thinly sliced or chopped into 1-inch pieces; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 1 lemon, half sliced, half for juice; 1/4 cup crumbled feta cheese; 2 tablespoons fresh parsley, chopped, for garnish

Ingredients

Scale

4 (6-ounce) salmon fillets, skin on or off
2 tablespoons olive oil, divided
1 large red bell pepper, cored and chopped into 1-inch pieces
1 large yellow bell pepper, cored and chopped into 1-inch pieces
1 medium zucchini, chopped into 1-inch pieces
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced or chopped into 1-inch pieces
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 lemon, half sliced, half for juice
1/4 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped, for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the vegetables. In a large bowl, combine the chopped bell peppers, zucchini, cherry tomatoes, and red onion with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to ensure all vegetables are evenly coated.
Step 3: Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet. Ensure they are not overcrowded to allow for proper roasting.
Step 4: Roast the vegetables for 15 minutes in the preheated oven. This gives them a head start on cooking.
Step 5: While the vegetables are roasting, prepare the salmon. Pat the salmon fillets dry with paper towels. Season both sides of the salmon with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the juice of half a lemon.
Step 6: After 15 minutes, remove the baking sheet from the oven. Gently push the roasted vegetables to one side, creating space for the salmon. Place the salmon fillets on the empty side of the baking sheet.
Step 7: Return the baking sheet to the oven and continue to roast for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).
Step 8: Once cooked, remove the sheet pan from the oven. Crumble the feta cheese over the salmon and vegetables. Garnish with fresh chopped parsley and a final squeeze of the remaining lemon half. Serve immediately and enjoy your delicious Mediterranean meal!

Notes

For best results, do not overcrowd the baking sheet; use two if necessary to ensure vegetables roast instead of steam. You can also customize the vegetables based on what’s in season or your preference. Leftovers store well in an airtight container for up to 3 days. Reheat gently in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Healthy Dinner
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 10g
Sodium: 550mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 30g
Cholesterol: 70mg

Keywords: mediterranean recipes, sheet pan salmon, healthy dinner, roasted vegetables, feta cheese, easy salmon recipe, mediterranean diet, weeknight meal, omega-3, healthy eating

Ingredients

Instructions

Notes

Nutrition

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