NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup cherry tomatoes

1 cup zucchini

0.25 cup red onion

0.25 cup kalamata olives

0.5 oz feta cheese

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

2 cloves garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Slice the zucchini into half-moons and the red onion into thin wedges.

• 3

  Place the cherry tomatoes, zucchini, red onion, and kalamata olives on the prepared sheet pan.

• 4

  Drizzle the vegetables with 0.25 tbsp of olive oil and sprinkle with 0.5 tsp of dried oregano, sea salt, and black pepper.

• 5

  Toss the vegetables to coat evenly and roast in the oven for 10 minutes.

• 6

  While the vegetables roast, pat the salmon dry with a paper towel and season with the remaining olive oil, lemon juice, minced garlic, and the rest of the oregano, salt, and pepper.

• 7

  Remove the pan from the oven, move the vegetables to the edges, and place the seasoned salmon in the center.

• 8

  Return the pan to the oven and bake for another 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.

• 9

  Remove from the oven and immediately top with crumbled feta cheese and chopped fresh parsley before serving.