Sheet-Pan Mediterranean Salmon
55 min638 kcal each
Paprika-seasoned salmon roasted on a bed of oregano potatoes, zucchini, pepper and red onion with mixed olives. One tray, under an hour.
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Plan this recipeIngredients
for 3 servings- Zucchini1 piece
- Red bell pepper1 piece
- Red onion1 piece
- Potatoes227 g
- Olive oil1 tbsp
- Garlic powder1 tsp
- Dried parsley1 tsp
- Dried oregano1 tsp
- Salmon fillets, skinless680 g
- Paprika¼ tsp
- Mixed olives, pitted67 g
- Salt1¼ tsp
- Black pepper½ tsp
Method
Prep 20 min · cook 35 min- Heat the oven to 220 °C and line a rimmed baking sheet.
- Toss the zucchini rounds, sliced pepper, onion chunks and halved potato slices with 2 teaspoons oil, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, the parsley and oregano.
- Roast for 20 minutes until partly tender.
- Rub the salmon with the remaining oil, the paprika, garlic powder, salt and pepper.
- Make space on the tray, add the salmon, scatter over the olives and roast 12–15 minutes more until the fish flakes.
- Serve with lemon wedges.
- Keeps 3 days in the fridge. Reheat at 150 °C for 10 minutes or eat the salmon cold.
Nutrition
per servingCal
638
Protein
50g
Carbs
22g
Fat
39g
Of 5.6g of sugar per serving, 0g is added sugar.
Of 39g of fat per serving, 8.1g is saturated.
