Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper. While the oven heats, pat the salmon fillets dry with paper towels — this helps the surface brown rather than steam.

2. 2

   Mix the marinade. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, smoked paprika, salt, and pepper. Spoon about half of this mixture over the salmon fillets, spreading it evenly across the tops and sides.

3. 3

   Arrange the vegetables. Scatter the cherry tomatoes, olives, capers, and red onion around the salmon on the sheet pan. Drizzle the remaining marinade over the vegetables and toss lightly so everything is coated.

4. 4

   Bake for 12–15 minutes, until the thickest part reaches 145°F and flakes easily with a fork. The tomatoes should be softened and starting to burst at the edges.

5. 5

   Add the feta and finish. Remove the pan from the oven, crumble the feta over the salmon and vegetables, and scatter fresh dill or parsley on top. The residual heat will soften the feta slightly without melting it completely.

Used in this recipe: Half Sheet Pan · Instant-Read Thermometer · Citrus Juicer (Amazon, affiliate links)