Description
This Mediterranean Salmon recipe features tender salmon fillets baked with colorful bell peppers, shallots, and cherry tomatoes, all seasoned with sumac and topped with crumbly feta cheese and fresh dill. It’s a vibrant, healthy, and flavorful dish perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Salmon and Seasoning
- 4 (6 ounces each) salmon pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground sumac, divided
- 1/2 teaspoon ground black pepper, divided
Vegetables
- 1 orange bell pepper, deseeded and sliced
- 1 red bell pepper, deseeded and sliced
- 2 shallots, thinly sliced
- 1 1/2 pounds cherry or grape tomatoes
Toppings
- 2 ounces crumbly feta cheese
- 2 tablespoons chopped fresh dill
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for baking the salmon and vegetables.
- Prepare the Salmon: Place the salmon fillets on a parchment-lined baking sheet, pat them dry to remove excess moisture, then brush or drizzle half of the olive oil over the salmon. Season the fillets evenly with half of the kosher salt, ground sumac, and black pepper.
- Toss the Vegetables: In a large mixing bowl, combine the sliced orange and red bell peppers, thinly sliced shallots, and cherry or grape tomatoes. Add the remaining olive oil, salt, sumac, and black pepper, and toss well to coat all the vegetables evenly with the seasoning and oil.
- Arrange Vegetables and Add Feta: Spread the seasoned vegetables evenly around the salmon fillets on the baking sheet. Sprinkle the crumbly feta cheese evenly over both the salmon and the vegetables to add a creamy, tangy flavor.
- Bake Until Cooked: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the salmon reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) and is opaque and flaky. The vegetables should be tender and slightly caramelized.
- Add Fresh Dill: Remove the baking sheet from the oven and sprinkle the chopped fresh dill evenly over the salmon and vegetables for a bright, herby finish.
- Serve Immediately: Serve the Mediterranean salmon and roasted vegetables promptly while warm for best flavor and texture.
Notes
- Use fresh or dried dill depending on availability, but fresh dill gives a brighter flavor.
- Sumac adds a lemony tang; if unavailable, you can substitute with lemon zest or a splash of lemon juice added before serving.
- To ensure even cooking, use salmon fillets of similar thickness.
- Serve with a side of crusty bread or over a bed of couscous or quinoa for a complete meal.
- Leftovers can be refrigerated for up to 2 days and gently reheated.
