Mediterranean Salmon with Veggies and Feta

Made on just one sheet pan, this Mediterranean salmon recipe is filled with all the vibrant flavors of my childhood, but requires no fuss or fancy techniques!

I have many Mediterranean-style salmon dinners, from Greek-style lemon garlic salmon to fragrant za’atar salmon. Here, a bold blend of warming cumin, tangy sumac, and earthy oregano brings a distinctly Mediterranean flair and marries the whole dish together. 

The feta doesn’t melt but rather becomes deliciously soft and warm, bringing a nice tang and creaminess to the party. You can happily stop there, but I love to make couscous or lemony rice while the salmon bakes.

Ingredients and Substitutions

Pantry staples are the backbone of this Mediterranean salmon recipe, and feel free to swap in any quick-cooking seasonal veggies you have on hand. You’ll need:

• Salmon: Slice a 1 1/2 pound salmon filet into 4 pieces, or buy four pieces of similar size.
• Produce: Cherry tomatoes, bell peppers, mushrooms (I used baby bella, but anything you have on hand will work), and garlic roast together with the salmon. Fresh lemon juice lightens the richness of the fish in the final moments. 
• Seasoning: Dried Greek oregano, ground cumin, and fresh thyme give the salmon a decidedly Mediterranean flair. Sumac adds a nice tartness that’s well-worth seeking out but lemon zest works in a pinch. Salt and pepper enhance the flavor.
• Feta cheese: Use a block of feta packed in brine (not pre-crumbled feta). The size works better for roasting and it tends to be higher quality.
• Extra virgin olive oil: Use a high quality smooth variety, like any of the hand selected olive oils at our shop. 

How to Make this Mediterraenan Salmon Recipe

This easy baked salmon uses an easy technique that will give you flaky, tender fish every time! Here are the 6 simple steps:

• Get ready. Preheat your oven to 425°F. In a small bowl, combine 2 teaspoons dried oregano, 1 teaspoon sumac, and 1 teaspoon cumin.
• Season the vegetables. To a large baking dish or sheet tray, add 1 cup cherry tomatoes, 5 ounces halved baby bella mushrooms, 1 sliced bell pepper, and 4 to 5 peeled garlic cloves. Sprinkle with 1/2 tablespoon of the spice mixture and a good pinch of salt and pepper. Drizzle with 1 to 2 tablespoon olive oil, toss to coat, and spread so that everything is in one layer. 
• Bake the vegetables and feta. Nestle pieces of feta in between the vegetables and top with a few sprigs of fresh thyme. Place in the heated oven on the center rack. Bake until the vegetables have begun to soften, about 10 minutes.
• Season the fish. Meanwhile, pat the fish dry and season on both sides with salt, pepper, and the remaining spice mixture.
• Bake the salmon. Carefully remove the sheet pan from the oven and nestle the salmon in with the veggies and feta. Top each fillet with a drizzle of olive oil, then cover the pan with aluminum foil to trap the steam. Return to the center rack of the heated oven until the fish is cooked through and flakes easily, about 10 minutes. 
• Finish and serve. Remove the salmon from the oven, carefully remove the foil, and immediately squeeze lemon juice onto the fish. Serve with lemon wedges on the side for squeezing.