Sheet Pan Mediterranean Salmon
Protein-packed salmon fillets in a zesty Mediterranean mixture
Servings: 4 servings
Ingredients
Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 cup cucumber, shredded
- 1 garlic clove, minced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Mediterranean Sheet Pan Salmon
- 4 (6 oz.) Omaha Steaks Faroe Islands Salmon Fillets, thawed and patted dry
- 1 red onion, halved and thinly sliced
- 2 cup grape tomatoes, halved
- 12 baby bell peppers, seeded and sliced or 1bell pepper, seeded and thinly sliced
- 1/2 cup kalamata olive oil
- 4 tablespoons olive oil
- 1 clove garlic, minced
- 2 teaspoon lemon zest
- 2 teaspoon fresh or 1 teaspoon dried oregano
- 2 teaspoon seasoned salt
- 1 cup pre-made tzatziki sauce or recipe below
- 4 naan, toasted if desired
- 1/2 cup feta cheese, crumbled
Instructions
Tzatziki Sauce (if not purchased pre-made)
- Mix Greek yogurt, shredded cucumber, minced garlic, lemon juice, salt, and pepper in a small bowl.
- Place covered bowl in refrigerator until needed, up to 24 hours in advance.
Mediterranean Sheet Pan Salmon
- Preheat oven to 400° F.
- Line a sheet tray with foil or parchment paper and place salmon 1” apart.
- Combine olive oil, minced garlic, lemon zest, oregano, and seasoned salt in a medium bowl.
- Brush mixture over salmon.
- Add sliced onions, tomatoes, bell peppers, and kalamata olives to remaining mixture in bowl. Stir to coat then pour evenly around salmon.
- Place salmon on center rack in oven; bake for 15-18 minutes or until salmon reaches 145° F.
- Serve salmon topped with tzatziki sauce, crumbled feta, and toasted naan.