Ingredients
Scale
- 1 teaspoon ground sumac (optional substitute: 1 teaspoon lemon zest, 1/8 teaspoon paprika, and increase black pepper to 3/4 tsp.)
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil, divided
- 1 lemon, cut in half, divided
- 2 cloves garlic, minced
- 1 pound salmon or 4 (6-ounce) skinless salmon fillets
- 1 red bell pepper, cut into large cubes
- 2 zucchini, cut into large chunks
- ½ cup cherry tomatoes, quartered
- 1 Persian cucumber, chopped
- ¼ cup Kalamata olives, halved
- 4 to 6 ounces feta cheese, cut into cubes
Instructions
- Preheat oven to 400 F.
- For marinade, combine in a bowl all seasonings plus 1 tablespoon olive oil and the juice and zest from half of a lemon (reserve other half lemon). Place salmon in the bowl and let sit on counter for 15 to 20 minutes.
- Place foil on baking sheet and spray lightly with nonstick cooking spray. Place marinated salmon, bell pepper and zucchini on prepared baking sheet. Drizzle on remaining marinade. Set in oven and roast for 15 to 20 minutes, or until salmon is thoroughly cooked.
- Serve roasted salmon and veggies on top of cooked quinoa or pasta with desired sauce (see sauce choices below), plus cucumber, tomatoes, olives and feta.
- Prep Time: 20
- Cook Time: 25
- Category: Salmon