Mediterranean Sheet Pan Salmon

Ingredients

Instructions

1. 1

   PREP: Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup. Remove salmon from refrigerator 15 minutes before cooking to take off the chill.

2. 2

   PREP THE VEGETABLES: In a large bowl, combine cherry tomatoes, drained and quartered artichoke hearts, kalamata olives, and sliced red onion. Drizzle with 2 tablespoons olive oil and sprinkle with dried oregano, 1/2 tsp salt, and 1/4 tsp pepper. Toss to coat evenly.

3. 3

   ARRANGE THE PAN: Spread the vegetable mixture in a single layer on the prepared baking sheet, leaving space in the center for the salmon fillets. The tomatoes should be scattered evenly so they roast properly.

4. 4

   PREP THE SALMON: Pat salmon fillets dry with paper towels. Rub with remaining tablespoon of olive oil. Season with minced garlic, salt, and pepper, pressing the seasonings gently into the flesh.

5. 5

   ASSEMBLE: Nestle the salmon fillets, skin-side down, among the vegetables in the center of the pan. Lay lemon slices on top of each salmon fillet - this adds flavor and keeps the fish moist.

6. 6

   ROAST: Place in the oven and roast for 15-18 minutes. The salmon is done when it flakes easily with a fork and reaches 145°F internal temperature. The tomatoes should be blistered and slightly charred at the edges.

7. 7

   SERVE: Use a spatula to carefully transfer each salmon fillet to a plate. Spoon the roasted vegetables over and around the salmon. Drizzle with any pan juices. Excellent with rice, quinoa, or crusty gluten-free bread to soak up the juices.