Mediterranean Sheet-Pan Lemon Garlic Salmon

Along the Mediterranean coast, lemon and garlic have long brightened simple roasted fish. This sheet-pan supper nestles salmon with broccoli, tomatoes, and crumbled feta for effortless weeknight flavor.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 38g protein
• 14g carbs
• 24g fat

Every recipe here is free to read.

Ingredients

• 4 (6 oz each) salmon fillets
• 4 cups broccoli florets
• 2 cups cherry tomatoes
• 1 medium red onion
• 3 tbsp olive oil
• 4 garlic cloves
• 2 lemon
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley
• 1/3 cup crumbled feta cheese

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Pat the salmon fillets dry with paper towels.
2. 2Cut the red onion into wedges and mince the garlic. Zest one lemon and juice both; reserve the zest and juice separately.
3. 3Toss broccoli florets, cherry tomatoes, and onion wedges on the sheet pan with most of the olive oil, half the minced garlic, oregano, salt, and pepper until evenly coated. Spread into a single layer.
4. 4Nestle the salmon fillets among the vegetables, skin-side down if skin-on. Brush the tops with remaining olive oil and the rest of the garlic. Sprinkle lemon zest and a pinch more salt over the fish.
5. 5Roast for 12 to 15 minutes until the salmon flakes easily with a fork and reaches 145°F at the thickest point, and the broccoli edges are lightly charred.
6. 6Remove the pan from the oven. Immediately drizzle the hot salmon and vegetables with fresh lemon juice so it sizzles and brightens everything.
7. 7Scatter crumbled feta and chopped fresh parsley over the entire pan. Let rest 2 minutes so the feta softens slightly from the residual heat.
8. 8Plate each salmon fillet with a generous scoop of roasted vegetables and any pan juices. Serve hot for a bright, low-effort Mediterranean dinner.