5 from 105 votes
Baked Salmon with Vegetables and Feta
This baked salmon recipe pairs a seasoned salmon fillet with oven-roasted cherry tomatoes, bell peppers, baby bella mushrooms, garlic cloves, and chunks of feta cheese. The vegetables and feta soften and mingle flavors in the oven, while a spice blend of oregano, sumac, and cumin complements the salmon and veggies. Fresh thyme sprigs add aromatic notes, and lemon serves as a bright finishing touch.
Prep Time
5 mins
Cook Time
20 mins
Servings:
4
people
Calories:
3772 kcal
Course:
Dinner
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 3772
% 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.