Description
Discover quick Mediterranean dinners in 3 steps or less! Mama Tessa shares simple, flavorful recipes for healthy weeknights, full of real-life tips.
Ingredients
- Main Ingredients:
- Salmon Fillets (4-6 oz each)
- Cherry Tomatoes (1 pint)
- Zucchini (2 medium)
- Bell Pepper (1 large, any color)
- Red Onion (1 small)
- Flavor Boosters & Healthy Fats:
- Olive Oil (3-4 tbsp)
- Lemon (1 large)
- Garlic (3-4 cloves, minced)
- Seasonings & Spices:
- Dried Oregano (1 tsp)
- Salt & Freshly Ground Black Pepper
- Finishing Touches & Optional Extras:
- Fresh Parsley (2 tbsp, chopped)
- Feta Cheese (1/4 cup, crumbled, optional)
Instructions
- Prep Your Veggies & Salmon:: First things first, get those veggies ready. Wash and chop your zucchini into half-moons, slice the bell pepper into strips, and cut the red onion into wedges. Toss the cherry tomatoes in there too. Lay them all out on a large baking sheet – this is where I always make sure there’s enough space, no overcrowding! Pat your salmon fillets dry with a paper towel; this helps them get a nice sear, a little trick I learned the hard way.
- Season Everything Up:: Now for the flavor magic! In a small bowl, whisk together the olive oil, minced garlic, dried oregano, lemon zest, a good pinch of salt, and some freshly ground black pepper. Drizzle about two-thirds of this mixture over the prepared vegetables on the baking sheet. Give them a good toss with your hands – honestly, it’s the best way to get everything coated. Then, arrange your salmon fillets among the veggies and drizzle the remaining oil mixture over the fish. Don’t forget to squeeze some fresh lemon juice over everything!
- Roast to Perfection:: Pop that sheet pan into a preheated oven at 400°F (200°C). Roast for about 12-18 minutes. The cooking time really depends on the thickness of your salmon and how well-done you like your fish. I always start checking around 12 minutes because I prefer my salmon just barely cooked through, still flaky and moist. The kitchen will start smelling absolutely divine, I promise!
- Check for Doneness:: You’ll know it’s ready when the salmon flakes easily with a fork and the vegetables are tender-crisp and slightly caramelized. If your veggies need a little more time, or you like them softer, you can always pull the salmon out and let the veggies roast for another 5-7 minutes. I once overcooked the salmon waiting for the veggies, and that was a sad day. Learn from my mistakes, hon!
- Add Finishing Touches (Optional but Recommended!):: Once out of the oven, sprinkle those beautiful fresh chopped parsley leaves over everything. If you’re using feta cheese, crumble it generously over the hot dish. The warmth will slightly soften the feta, and it’s just perfection. A final drizzle of a really good extra virgin olive oil before serving? Oh, it makes all the difference, trust me.
- Serve It Up:: Carefully transfer the salmon and vegetables to plates. The aroma is just incredible at this point – lemony, garlicky, and so fresh. This dish looks vibrant and tastes even better. It’s one of those easy Mediterranean diet dinners that feels fancy but took almost no effort. Enjoy every bite!