Ingredients:

  • 4 (6-oz / 170g) center-cut salmon fillets, skin-on
  • 3 tbsp (45ml) extra virgin olive oil, divided
  • 2 cloves garlic, finely minced
  • 1 tsp (1g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/2 tsp (1g) cracked black pepper
  • 1 pint (250g) cherry tomatoes, whole
  • 1 large red bell pepper, sliced into 1-inch strips
  • 1/2 large red onion, cut into wedges
  • 1/2 cup (75g) Kalamata olives, pitted
  • 1 cup (150g) canned chickpeas, rinsed and dried
  • 2 tbsp (30g) capers, drained
  • 1/4 cup (10g) fresh flat-leaf parsley, chopped
  • 1 lemon, half sliced into rounds and half juiced
  • 2 oz (55g) Feta cheese, crumbled

Instructions:

  1. Set your oven rack to the center position and preheat to 400°F (200°C). Line a large rimmed sheet pan with parchment paper to prevent sticking.
  2. In a small mixing bowl, whisk together 2 tablespoons of olive oil with the minced garlic, dried oregano, sea salt, and black pepper.
  3. Place the salmon fillets on a plate and brush them generously with half of the prepared oil and herb mixture.
  4. Place the cherry tomatoes, sliced bell peppers, red onion wedges, chickpeas, and Kalamata olives directly onto the sheet pan. Drizzle with the remaining olive oil and herb mixture, tossing until everything is evenly coated.
  5. Spread the vegetables to the edges of the pan, making space in the center for the salmon. Place the salmon fillets and lemon rounds on the pan. Roast for 12-15 minutes until the salmon is opaque and flakes easily with a fork.
  6. Remove from the oven. Garnish with fresh lemon juice, capers, chopped parsley, and crumbled feta cheese before serving.