(Sheet Pan) Oven-Baked Mediterranean Salmon & Veggies
An easy sheet pan dinner recipe that's high in protein and nutrition for a busy weeknight!
Ingredients
Servings: 4-6
- 4 Salmon Fillets, pat dry with a paper towel
- 1 tbsp. Dijon Mustard
- 2 Zucchini, diced
- 4-6 Yukon Gold Potatoes, diced
- 1 pint Cherry Tomatoes, halved
- 1 head Cauliflower, stem removed and diced
- 4 tbsp. Olive Oil
- 3 tbsp. Dan’O Sea-soning
- ½ cup Marinated Artichokes
- ½ cup Pitted Olives
- ½ cup Crumbled Feta
- Pickled Onions, for serving
- Fresh Mint, for serving
- Fresh Basil, for serving
Instructions
- Preheat oven to Conventional Roast 425F. Line a very large rimmed baking pan with parchment paper.
- Add the diced potatoes, zucchini, cherry tomatoes, and cauliflower florets to the prepared pan. Drizzle with 2 tablespoons olive oil and 2 tablespoons Dan’O Sea-soning. Toss until well mixed.
- Roast for 20 minutes, or until fork tender.
- Make room on the tray to place the salmon fillets in the center of the veggies.
- Rub the Dijon onto the salmon fillets then season with Dan’O Sea-soning. Drizzle both the salmon and veggies with the remaining olive oil.
- Bake for 15-18 minutes, until fully cooked and veggies are roasted. (Optional: Broil on HIGH for the last 1-2 minutes.)
- Enjoy warm garnished with the fresh herbs, crumbled feta, olives, artichokes, and pickled onions!