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5
from 1 vote
30 minute Mediterranean sheet pan salmon with couscous
Need a delicious, no effort meal in record time? Make this 30 minute Mediterranean sheet pan salmon with couscous!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Sheet pan dinner
Servings:
4
servings
Author:
Lucy Parissi | Supergolden Bakes
Ingredients
3-4
tbsp
olive oil
plus more for the sheetpan
2
garlic cloves
minced
2
tsp
dried oregano
2
tsp
red wine vinegar
1
tsp
dried thyme
4
salmon fillets
skinless preferably
2
large courgettes
zucchini, cut into wedges
2
red onions
peeled and quartered
1
red bell pepper
sliced
1
green bell pepper
sliced
1
lemon
halved
3
bunches cherry tomatoes on the vine
2
tbsp
black olives
pitted and roughly chopped
2
tbsp
feta cheese
crumbled
fresh thyme leaves to garnish
salt and freshly ground pepper to season
<br>
about 300g | 10 1/2 oz couscous to serve
Instructions
Preheat the oven to 220C (430F) and drizzle a sheet pan with a little olive oil.
Rub the salmon with a little olive oil and season with salt and pepper.
Mix the olive oil, vinegar and finely minced (or grated) garlic cloves together.
Spread the courgettes, onions and peppers on the sheet pan and drizzle with the olive oil marinade.
Nestle the lemon wedges among the vegetables.
Sprinkle with the oregano and thyme and season well with salt and pepper.
Cook for 15 minutes, turning the vegetables over halfway through.
Push the vegetables aside to make space for the salmon fillets on the sheet pan.
Nestle the fillets among the vegetables and add the tomatoes.
Add the chopped olives and feta and cook for a further 15 minutes or until the salmon is cooked through and vegetables are tender.
Sprinkle with fresh thyme leaves, drizzle with a little lemon juice using the roasted lemons and serve with couscous or a green salad.