Weeknight • Seafood
Sheet Pan Lemon Feta Salmon
A bright, flavorful, and easy sheet pan meal with tender salmon, roasted veggies, and salty feta.
- Prep
- 10 min
- Cook
- 18 min
- Servings
- 4
- Level
- Weeknight
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Dinner just got a whole lot easier and more delicious! This Sheet Pan Lemon Feta Salmon delivers a burst of Mediterranean-inspired flavors with minimal cleanup. It's healthy, vibrant, and perfect for a busy weeknight.
Ingredients
Yield: 4 servings
Main
- 1.5 lbs salmon fillets (4-ounce portions)
- 1 lb broccoli florets
- 1 pint cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 1/4 cup crumbled feta cheese
- 2 tbsp fresh lemon juice
- Fresh dill or parsley, chopped, for garnish (optional)
Preparation
Step 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2
On the baking sheet, combine broccoli florets and halved cherry tomatoes. Drizzle with 1 tablespoon olive oil, then sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat evenly and spread into a single layer.
Step 3
Roast vegetables for 10 minutes.
Step 4
Remove the baking sheet from the oven. Push the vegetables to one side and arrange salmon fillets on the other side. Season salmon with a pinch of salt and pepper.
Step 5
Return to the oven and bake for another 8-12 minutes, or until salmon is cooked through and flakes easily with a fork (internal temperature of 145°F / 63°C).
Step 6
Once out of the oven, immediately sprinkle the feta cheese over the salmon and vegetables. Drizzle with fresh lemon juice and garnish with fresh dill or parsley if desired. Serve warm.
Tips
- Adjust cooking time for salmon based on thickness; thinner fillets will cook faster.
- Add other quick-cooking veggies like asparagus or bell peppers.
- A drizzle of balsamic glaze at the end adds a lovely sweet and tangy finish.
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