Ingredients
Salmon and Marinade
- 2-3 salmon filets (about 1-1.5 lbs)
- 3 tbsp olive oil (divided)
- 2 tsp salt
- 1 tsp pepper
- 1 clove garlic (minced)
- Juice of 1 lemon
- 1 tbsp Dijon mustard
- 1 tsp dried dill
- 1 tsp dried mint
- 1 tsp dried oregano
Vegetables
- 2 cups baby potatoes (cut in half)
- 6 stalks asparagus (chopped)
- 1 pint cherry tomatoes
Finishing Touch
- 1/2 cup feta cheese
Instructions
- Preheat oven and prepare marinade: Preheat your oven to 350°F (175°C). In a bowl, whisk together 2 tablespoons of olive oil, Dijon mustard, salt, pepper, minced garlic, lemon juice, dried dill, mint, and oregano to create a fragrant Mediterranean marinade.
- Marinate the salmon: Place the salmon filets on a sheet pan lined with parchment paper or foil. Evenly pour the marinade over the salmon, ensuring each filet is well coated.
- Arrange vegetables: Surround the salmon with halved baby potatoes, chopped asparagus, and cherry tomatoes, distributing them evenly around the filets on the sheet pan.
- Drizzle with olive oil: Drizzle the remaining 1 tablespoon of olive oil over the vegetables to add flavor and aid roasting.
- Bake: Place the sheet pan in the preheated oven and bake for about 17 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
- Add feta cheese and serve: Remove the pan from the oven and sprinkle the warm salmon and vegetables with feta cheese. Serve immediately while warm for a fresh Mediterranean finish.
Notes
- For best results, use fresh salmon filets and check they are evenly sized for uniform cooking.
- You can substitute baby potatoes with fingerling potatoes if preferred.
- Ensure vegetables are cut to similar sizes to promote even roasting.
- If you like, add a sprinkle of fresh parsley or basil for extra freshness.
- Leftovers can be stored tightly covered in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
