Salmon with Veggies and Feta
One basic formula + a little creativity = endless possibilities
Servings: 4 servings
Calories: 308kcal
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1 tablespoon lemon zest
- 1 pound salmon filet center cut, divided into 4 equal portions (see note 1)
- 8 ounces asparagus cut into 2" pieces, woody stems removed
- 8 ounces broccoli cut into bite-sized florets
- 1/2 cup grape tomatoes halved
- 1/2 cup feta crumbled
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl combine olive oil, salt, pepper, and lemon zest
- Place salmon and vegetables on a rimmed sheet pan.
- Rub salmon and vegetables with seasoning mixture and distribute evenly on sheet pan.
- Roast uncovered in oven for 15-20 minutes, until vegetables are tender-crisp, and salmon is cooked through.
- Sprinkle with feta cheese crumbles and serve.
Notes
Center cut salmon is a piece of the salmon that has the same thickness throughout, and allows for more even cooking. This helps avoid those dry, overcooked end pieces.
Nutrition
Serving: 4ounces of fish, plus 1/2 cup veggies | Calories: 308kcal | Carbohydrates: 8g | Protein: 28g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 79mg | Sodium: 866mg | Potassium: 909mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1063IU | Vitamin C: 58mg | Calcium: 151mg | Iron: 3mg |
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