Ingredients:

  • 1 lb (450 g) Cherry or Grape Tomatoes, left whole
  • 1 medium Red Onion, cut into thick wedges
  • 1 large Red Bell Pepper, seeded and coarsely chopped
  • ½ cup (120 g) Kalamata Olives, pitted
  • 4 oz (115 g) Feta Cheese, crumbled
  • 4 (5–6 oz / 140–170 g each) Salmon Fillets, skin on or off
  • 4 Tbsp (60 ml) Extra Virgin Olive Oil (divided)
  • 1 tsp Dried Oregano
  • ½ tsp Kosher Salt (plus pinch for marinade)
  • ¼ tsp Freshly Ground Black Pepper (plus pinch for marinade)
  • Juice and Zest of 1 large Lemon
  • 1 clove Garlic, finely minced or grated
  • Fresh Parsley or Dill, finely chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a standard half-sheet baking pan completely with parchment paper to prevent sticking.
  2. In a large mixing bowl, toss the cherry tomatoes, red onion wedges, and bell pepper pieces. Drizzle the vegetables with 2 Tbsp of olive oil, dried oregano, ½ tsp salt, and ¼ tsp pepper. Toss until evenly coated. Spread the seasoned vegetables in a single, even layer across the prepared sheet pan, ensuring you leave a slight gap for the salmon fillets.
  3. Prepare the marinade: In a small bowl, whisk together the remaining 2 Tbsp olive oil, lemon zest, lemon juice, minced garlic, a pinch of salt, and a pinch of pepper. Lightly coat the four salmon fillets in this mixture.
  4. Assemble the pan: Nest the marinated salmon fillets onto the sheet pan among the seasoned vegetables. Ensure the skin side (if present) is facing down. Distribute the Kalamata olives and the crumbled feta cheese evenly over the vegetables.
  5. Bake for 18 to 20 minutes, or until the salmon flakes easily with a fork and is opaque throughout, reaching an internal temperature of 145°F (63°C). The tomatoes should be slightly burst and blistered.
  6. Remove the pan from the oven and let the dish rest for 2 minutes. Sprinkle liberally with fresh parsley or dill before serving straight from the pan.