Baked Salmon with Vegetables and Feta
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Servings
4 people
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Calories
3772 kcal
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Course
Dinner
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Cuisine
Mediterranean
Baked Salmon with Vegetables and Feta
Description
The dish starts by combining oregano, sumac, and cumin as a spice blend. Cherry tomatoes, bell pepper sticks, mushrooms, and whole garlic cloves are tossed with olive oil, salt, pepper, and half the spice mix, then arranged on a baking sheet with crumbled feta cheese and sprigs of fresh thyme. After roasting for about 10 minutes until vegetables begin to soften, seasoned salmon fillets are nestled among the vegetables and topped with remaining spices and olive oil. The pan is covered and baked further to cook the salmon through.
The flavor profile includes the earthiness of baby bella mushrooms, the tangy bite of sumac and oregano, and the creamy saltiness of feta interspersed with tender salmon. Roasting melds these elements while the lemon provides a fresh acidity when served.
Salmon may be served immediately, potentially with the lemon squeezed on top. It can also be cooled and stored, though reheating is best done gently to avoid drying. The recipe allows for use of frozen salmon thawed overnight and recommends separating leftovers to keep textures intact.
Ingredients
- 2 teaspoon oregano dried
- 1 teaspoon sumac
- 1 teaspoon cumin
- 1 cup cherry tomato
- 1 bell pepper any color, cored and sliced into thin sticks
- 5 ounces baby bella mushroom trimmed and halved
- 4 to 5 garlic peeled, large cloves
- 5 to 6 ounces feta cheese cut into large chunks, block
- kosher salt
- black pepper
- 6 to 7 thyme fresh, sprigs
- extra virgin olive oil
- 4 ounce salmon fillet portions
- 1 to 2 lemon halved, for serving, large
Instructions
- 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.
Notes
- Both skin-on and skinless salmon fillets can be used; skin can be removed after cooking if desired.
- If using frozen salmon, thaw it overnight in the refrigerator before cooking.
- Leftovers can be stored for up to 2 days, preferably keeping salmon and vegetables separate in airtight containers.
- Reheating is possible at 350°F briefly but may dry the salmon; consider serving cold in salads instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 3772 kcal
% Daily Value*
| Calories | 377.2kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 41.1g | 82% |
| Fat | 18.8g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4.7g | 28% |
| Monounsaturated Fat | 5.3g | 27% |
| Cholesterol | 125.1mg | 42% |
| Sodium | 625.3mg | 26% |
| Potassium | 1238.2mg | 26% |
| Fiber | 2.6g | 10% |
| Sugar | 5g | 10% |
| Vitamin A | 1432IU | 29% |
| Vitamin C | 64.2mg | 71% |
| Calcium | 246.9mg | 25% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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