Adapted from the Cooking…Yay! Blog
Prep Time: 10 mins
Cook Time: 20-25 mins (watch closely to not overcook, ovens vary!)
Total Time: 30-35 mins
Sheet Pan Supper gets a Mediterranean makeover! Cook the veggies first and add the salmon later. This is also a quicker cook than bone-in chicken. And it was a fast dinner for a weeknight, another win.
4, wild-caught salmon fillets
1, pepper – organic red, orange or yellow
8-10, organic grape tomatoes
1, organic zucchini – medium
1, organic red onion – small
1, can artichoke hearts – drained
1, can black olives – small can, sliced
olive oil – 2 Tbsp
6-8, oregano springs – fresh organic
salt and pepper
Preheat oven to 400 degrees. The whole meal will be baked on a cookie sheet.
Dice all veggies in large pieces (except the canned olives and artichokes). Place in a bowl or large freezer bag and toss will juice from half a lemon and the olive oil. Spread those vegetables on the pan and season with salt and pepper. Add sliced half of lemon to pan. Bake for 13 min.
Remove pan from oven, stir veggies, and add the drained artichokes and olives to the pan. Season salmon on both sides with salt and pepper and nestle in veggies. Squeeze juice from another half of lemon over the salmon fillets. Bake for another 12 min.
Serve salmon with vegetables on the side for a great paleo meal or serve over rice or quinoa with fresh parsley garnish for a gluten free dinner.