Sheet pan Mediterranean salmon & veggies
557cal, 39p, 20c, 33f (per meal)
4 dash (1g)
4 dash, leaves (1g)
4 dash (1g)
2 tbsp (30mL)
3/4 cup (101g)
2 cup chopped (214g)
1 lbs (454g)
2 cup cherry tomatoes (298g)
1 1/2 lbs (680g)
1
Preheat oven to 400°F (200°C) and line a sheet pan.
2
Place the potatoes on the sheet pan and toss with just half of the oil, and some salt and pepper. Bake for 20-30 minutes, or until fork-tender.
3
Meanwhile, in a bowl, combine the cherry tomatoes, cauliflower, and olives with the remaining oil, paprika, oregano, dill, and a pinch of salt and pepper. Once the potatoes are fork-tender, add the other vegetables to the sheet pan, spreading them evenly. Bake for another 20-30 minutes, until the vegetables are crisp.
4
If cooking for multiple meals or people, slice the salmon into individual portions and season with salt and pepper. Clear some space on the sheet pan for the salmon and add the fillets. Bake for about 12-15 minutes, or until the salmon flakes easily with a fork. Serve.