Description

Savor the essence of the Mediterranean with this healthy and delicious salmon bake. Packed with vibrant vegetables, briny olives, and creamy feta, this one-pan wonder is perfect for a quick and nourishing dinner. It’s low-carb, full of heart-healthy fats, and bursting with bold flavors that will transport you to the sunny coasts of Greece with every bite.

Ingredients

2 salmon fillets (about 6 oz each)
1 zucchini, sliced
1 red bell pepper, chopped
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup pitted Kalamata olives, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Juice of 1 lemon
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste

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Instructions

Preheat oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
In a large bowl, toss zucchini, red bell pepper, red onion, cherry tomatoes, and olives with olive oil, garlic, oregano, lemon juice, salt, and pepper.
Spread the vegetable mix evenly in the prepared dish.
Place salmon fillets on top of the vegetables, drizzle with a bit more olive oil, and season lightly.
Sprinkle crumbled feta cheese over the entire dish.
Bake for 20–25 minutes until the salmon is flaky and veggies are tender.
Garnish with fresh parsley before serving.

Notes

Feel free to substitute other veggies like eggplant or asparagus for variety.
For added flavor, marinate the salmon in lemon juice and herbs for 30 minutes before baking.
Serve with a side of couscous or quinoa for a complete meal.