This easy baked salmon recipe with vegetables and feta is the perfect one-pan dinner for any night of the week! For tender, flaky, never-dry salmon, it helps to take the salmon out of the fridge about 15 minutes or so before cooking. Here, you'll also par-cook the vegetables briefly before adding the salmon in. And finally, cover the salmon with foil to trap the moisture in.
Heat the oven to 425 degrees F and arrange a rack in the middle.
In a small bowl, combine the oregano, sumac, and cumin.
In a baking dish or sheet-pan, arrange the tomatoes, mushrooms, bell peppers, and 4 to 5 whole garlic cloves. Nestle the chunks of feta in between. Sprinkle with 1 ½ teaspoons of the spice mixture and a good pinch of kosher salt and black pepper. Add a few sprigs of fresh thyme. Drizzle with 1 to 2 tablespoon olive oil.
Place the sheet pan in the heated oven on the center rack. Bake for 5 to 10 minutes until the veggies are softer.
Meanwhile, pat the fish dry and season on both sides with kosher salt and black pepper and the remainder of the spice mixture.
Carefully remove the sheet pan from the oven and add the fish in with the veggies and feta.
Cover the sheet pan with foil and return to the center rack of the heated oven. Cook for about 10 minutes or until the fish is cooked through and flakes easily. Remove from the oven and immediately squeeze lemon juice onto the fish.
Two secrets to never-dry salmon in the oven
Bring the fish closer to room temperature before baking! About 15 minutes before you start cooking, set the salmon on the counter to get it as close to room temperature as possible. Allowing the salmon fillets to return to room temperature helps them cook more evenly. For your safety, do not leave the fish out of the fridge for too long.
Cover with foil to bake. Covering the pan with foil will trap the moisture and help cook the fish so that it is perfectly tender, moist, and flaky. Particularly if you have not cooked fish or salmon very much in the past, this technique will ensure success. In some cases, I wrap salmon and veggies in foil (or foil lined with parchment), and in this recipe, I cover the entire pan with foil. Either way works great,
Can I use frozen salmon in this recipe? Don’t have fresh salmon fillets? No problem! Frozen salmon will work just as well. Allow the salmon to thaw in the fridge overnight. About 15 to 20 minutes before cooking, take the salmon out of the fridge and set it on your kitchen counter to allow it to rise to room temperature before cooking.
What to serve with salmon: This easy salmon recipe with feta and vegetables makes a filling meal on its own. For a bit more heft, you can add a side of plain basmati rice, toasted orzo, or crispy smashed potatoes. For a bit of crunch and texture, I like to pair the salmon and vegetables with a fresh salad.
Leftover and storage tips: Baked salmon is best eaten immediately, but leftovers will keep in in the fridge for 2 days. I like to keep the salmon fillets separate from the vegetables and feta in different airtight containers. I don’t recommend reheating cooked salmon. Instead, keep it chilled and use it in a salad, like this Greek Salmon Salad. If you must, you can reheat the fish and vegetables briefly in a 350 degrees F heated oven, but be aware that salmon will quickly become dry (it may help to add a little liquid to the pan and cover with foil).