Ingredients:

  • 4 (6 oz each) Salmon Fillets
  • 1 large Red Bell Pepper, chopped into 1-inch pieces
  • 1 large Yellow Bell Pepper, chopped into 1-inch pieces
  • 2 medium Courgette (Zucchini), chopped into thick half-moons
  • 1 medium Red Onion, cut into 8 thick wedges
  • 1 cup Cherry Tomatoes (whole)
  • 3 Tbsp Extra Virgin Olive Oil, divided
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt, plus extra for seasoning the fish
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 cup Plain Greek Yogurt (full-fat or 2%)
  • 1/4 cup Feta Cheese, crumbled
  • Zest and juice of 1 large Lemon
  • 1 Tbsp Fresh Dill, chopped
  • 1 small Garlic Clove, finely minced

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a standard half-sheet baking pan with parchment paper for easy clean-up.
  2. In a large bowl, combine the bell peppers, courgettes, red onion, and cherry tomatoes. Drizzle with 2 Tbsp of the olive oil, dried oregano, and half of the salt and pepper. Toss until the vegetables are evenly coated.
  3. Spread the seasoned vegetables onto the prepared sheet pan in a single, even layer. Do not overcrowd; use two pans if necessary to ensure proper roasting.
  4. Place the pan in the preheated oven and roast for 10 minutes. This gives the denser vegetables a head start.
  5. While the vegetables are roasting, pat the salmon fillets dry. Season them generously with the remaining 1 Tbsp of olive oil, salt, and pepper.
  6. Remove the sheet pan from the oven. Clear four spaces among the vegetables and place the seasoned salmon fillets directly onto the pan.
  7. Return the pan to the oven and roast for an additional 10–12 minutes. The salmon is done when it is opaque throughout and flakes easily with a fork (internal temperature should be 145°F / 63°C).
  8. While the salmon is resting, make the dressing: whisk together the Greek yogurt, feta, lemon zest and juice, minced garlic, and fresh dill in a small bowl. Taste and adjust seasoning with salt and pepper. Add a teaspoon of water or milk if a thinner consistency is desired.
  9. Transfer the salmon and vegetables to plates. Drizzle the lemon-feta yogurt generously over the dish. Garnish with a final pinch of fresh dill or parsley and serve immediately.