One-Pan Mediterranean Salmon Delight
A vibrant and healthy one-pan meal featuring flaky salmon, colorful bell peppers, zucchini, cherry tomatoes, and Kalamata olives, all seasoned with Mediterranean herbs and roasted to perfection. This dish is not only delicious but also incredibly easy to prepare and clean up, making it ideal for busy weeknights.
Ingredients
- 4 piece salmon fillets skin-on or skinless
- 1 large red bell pepper seeded and sliced
- 1 large yellow bell pepper seeded and sliced
- 1 medium zucchini sliced into half-moons
- 1 pint cherry tomatoes halved
- 0.5 medium red onion thinly sliced
- 0.5 cup Kalamata olives pitted
- 3 tbsp olive oil extra virgin
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp garlic powder
- 0.25 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 0.5 lemon cut into wedges for serving
- 2 tbsp fresh parsley chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the sliced red bell pepper, yellow bell pepper, zucchini, cherry tomatoes, red onion, and Kalamata olives.
- Drizzle the vegetables with 2 tablespoons of olive oil, dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss gently to ensure all vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 10 minutes.
- While the vegetables are roasting, pat the salmon fillets dry with paper towels. Drizzle the salmon with the remaining 1 tablespoon of olive oil and season with a pinch of salt and pepper.
- After 10 minutes, remove the baking sheet from the oven and make space for the salmon fillets. Place the salmon fillets among the vegetables.
- Return the baking sheet to the oven and continue to roast for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
- Garnish with fresh chopped parsley and serve immediately with lemon wedges.
Notes
For extra flavor, marinate the vegetables in the olive oil and herbs for 15-20 minutes before roasting. You can add other vegetables like asparagus, broccoli, or sweet potatoes. Serve with a squeeze of fresh lemon and a sprinkle of feta cheese or fresh dill. Ensure vegetables are spread in a single layer for even cooking and browning.