Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 (6 oz) salmon fillets
  • 2 cups cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
  3. Toss the halved cherry tomatoes, pitted Kalamata olives, and sliced red onion directly on the sheet pan with half of the prepared marinade until well-coated.
  4. Nestle the salmon fillets among the vegetables and brush the remaining marinade generously over the top of each fillet.
  5. Roast for 12–15 minutes until the tomatoes are blistered and the salmon is opaque on the outside but slightly translucent in the center.
  6. Remove from the oven and immediately sprinkle with crumbled feta and lemon zest. Garnish with chopped fresh parsley.