This one-pan Mediterranean salmon is weeknight cooking at its best — bold flavors, minimal cleanup, and dinner on the table in about 30 minutes. A warm spice blend of oregano, sumac, and cumin does double duty, seasoning both the vegetables and the fish, while chunks of feta melt into the mix as everything roasts, turning soft, creamy, and rich.
The vegetables — cherry tomatoes, bell peppers, baby bella mushrooms, and whole garlic cloves — go in first to get a head start in the hot oven, then the seasoned salmon joins them for a final steam under foil that keeps the fish tender and flaky. A squeeze of fresh lemon over everything at the end ties it all together with a bright, clean finish.
Sumac, the tart, ruby-red spice common throughout Middle Eastern and Mediterranean cooking, is the secret weapon here — it brings a fruity, citrusy acidity that plays off the lemon and lifts the richness of both the salmon and the feta. If it’s not already in your pantry, it’s worth seeking out.
Fresh thyme scattered over the vegetables adds a gentle herbal note as they roast, perfuming the whole pan. This dish is flexible by nature. Any color bell pepper works, and the vegetables can be swapped based on what’s on hand — zucchini, red onion, or olives all make excellent additions. The salmon fillets can be skin-on or skinless. Serve straight from the pan with good crusty bread to soak up the juices, or alongside rice or warm pita.
We increased a few of the ingredients, specifically the cocktail tomatoes and cremini mushrooms, with the newer amounts reflected below. And because we were a party of three for dinner, we portioned the salmon fillet into as many pieces.
Mediterranean Salmon with Veggies and Feta
Ingredients
- 2 tsp. dried oregano
- 1 tsp. sumac
- 1 tsp. cumin
- 1 cup cherry tomatoes
- 1 bell pepper, any color, cored and sliced into thin sticks
- 5 oz. baby bella mushrooms, trimmed and halved
- 4 to 5 large garlic cloves, peeled
- 5 to 6 oz. feta cheese block, cut into large chunks
- Kosher salt
- Black pepper
- 6 to 7 sprigs of fresh thyme
- Extra virgin olive oil
- 4 6-oz. portions salmon fillet
- 1 to 2 large lemons, halved, for serving
Directions
- Get ready. Preheat your oven to 425°F. In a small bowl, combine the oregano, sumac, and cumin.
- Season the vegetables. Add the tomatoes, mushrooms, bell peppers, and 4 to 5 peeled garlic cloves to a large baking dish or sheet tray. Sprinkle with 1/2 tablespoon of the spice mixture (save the rest for the fish) 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 chunks of feta in between the vegetables and top with a few sprigs of fresh thyme. Place in the heated oven and 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 the salmon 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.
Adapted from a recipe by Suzy Karadsheh
