Sheet Pan Salmon with Feta and Tomatoes
It's hard to argue with the ease of dinner all done on a single sheet pan. You start by roasting potatoes, cherry tomatoes, and red onions until they're about done. Then add chunks of feta and salmon filets rubbed in a savory spice blend. Feel free to tinker with the spices on the salmon or use a rub of your own favorite herbs and spices. You can also swap in different vegetables (I'm fond of sliced fennel here). It's honestly hard to go wrong with this one.
Ingredients
- 1 pound small waxy potatoes (such as red-skinned or Yukon Gold), cut into slices that are no thicker than 1/4-inch
- 1 ½ cups cherry tomatoes
- 1 medium red onion, halved through the stem and cut into ¼-inch-thick wedges
- 1 ½ tablespoons extra-virgin olive oil, plus a little extra
- 1 1/2 teaspoons kosher salt, divided
- Freshly cracked black pepper
- Four 5-6-ounce filets fresh salmon, tiny bones removed
- 1 ½ teaspoons ground sumac
- 1 ½ teaspoons ground cumin
- A few dashes cayenne pepper
- 1 1/2 teaspoons brown sugar
- 4 ounces feta
- ½ cup roughly chopped fresh basil
- 1/2 lemon
Instructions
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Preheat oven to 450 degrees F. Line a large sheet pan with parchment paper.
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Pile the potatoes, onion, and cherry tomatoes on the center of the sheet pan. Drizzle with 1 ½ tablespoons olive oil, scatter on 1 teaspoon salt, and shower lightly with freshly ground black pepper. Use your hands to toss everything together so it’s evenly coated and spread out on the baking sheet. Roast until the potatoes are just tender enough to eat, about 20 minutes.
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While the vegetables roast, season the salmon with ½ teaspoon salt. In a small bowl, stir together the sumac, cumin, cayenne, and brown sugar. Pat the spice mixture over the top and sides of the salmon so it’s evenly coated. Lightly drizzle olive oil over the salmon and then pat down the spices so the filets look glossy.
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After about 20 minutes, remove the sheetpan from the oven. Nestle the salmon filets amongst the vegetables. Break the feta into bite-size chunks and scatter over the top. Return to the oven and roast until the salmon is cooked, about 8 to 10 minutes. It’s done when it easily breaks apart with a fork, is nearly opaque, but still has a touch of pink in the center (it will continue to cook a tad after it’s out of the oven.
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Squeeze the lemon and scatter the basil over everything. Serve immediately right from the sheet pan. Leftovers store well for a few days in the fridge. Reheat in the microwave just until warm.