Dinner

Sheet Pan Baked Feta Salmon and Veggies Recipe

ByRafael Mansero January 4, 2026January 4, 2026

Introduction

This Sheet Pan Baked Feta Salmon and Veggies recipe brings together tender salmon fillets and flavorful roasted vegetables with a tangy feta twist. It’s an easy, all-in-one dinner that’s perfect for busy weeknights or anytime you want a healthy, satisfying meal.

The image shows a white baking dish filled with four pieces of cooked salmon in the center and foreground, each piece light pink with a slightly flaky texture and small green herb bits sprinkled on top. Surrounding the salmon are roasted small red cherry tomatoes, diced green zucchini, and red bell peppers, creating a colorful bed beneath the fish. Two lemon wedges sit on top of the vegetables, bright yellow with a juicy texture. There are small green parsley leaves scattered over the salmon and vegetables, adding a fresh touch. The background is a white marbled surface with a beige cloth near the dish, and a white bowl with green lettuce and lemon wedges blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons salt (plus more to taste)
1 teaspoon black pepper (plus more to taste)
3/4 teaspoon smoked paprika
3/4 teaspoon oregano
3/4 teaspoon thyme
16 ounces cherry tomatoes
1/2 medium red bell pepper
1/2 medium green bell pepper
1 medium zucchini
1/2 medium red or yellow onion
4 ounces feta crumbles
2 tablespoons minced garlic
3/4 teaspoon rosemary
1 pound salmon filets (skin removed)
2 tablespoons olive oil
Lemon slices
Parsley for garnish

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit.
Step 2: In a small bowl, whisk together salt, black pepper, smoked paprika, oregano, thyme, and rosemary. Set half the mixture aside.
Step 3: Chop the cherry tomatoes, red and green bell peppers, zucchini, and onion into bite-sized pieces. In a baking dish, combine the chopped vegetables, feta crumbles, half of the seasoning mixture, minced garlic, and olive oil. Toss everything together to coat well.
Step 4: Bake the vegetable mixture for 15 minutes, or until the veggies start to soften.
Step 5: Remove the dish from the oven and create small “nests” in the veggies for the salmon fillets.
Step 6: Place the salmon fillets on top of the vegetable nests. Sprinkle the remaining seasoning over the salmon and drizzle a little olive oil on top. Add lemon slices over the salmon for added flavor.
Step 7: Return the dish to the oven and bake for an additional 15 to 20 minutes, or until the salmon reaches an internal temperature of 145 degrees Fahrenheit.
Step 8: Garnish with fresh parsley before serving. Enjoy your flavorful and easy sheet pan meal!

Tips & Variations

Use wild-caught salmon for a richer flavor and firmer texture.
Swap in other vegetables like asparagus or mushrooms based on what you have on hand.
For extra crispiness, broil the salmon for the last 2-3 minutes of cooking.
Add a splash of white wine to the veggies before baking for added depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the salmon’s moisture. This dish also freezes well—wrap tightly and freeze for up to 2 months, then thaw overnight before reheating.

How to Serve

The image shows a close-up of four pieces of cooked salmon with a light pink color, flaky texture, and sprinkled green herbs on top. The salmon pieces are placed on a bed of mixed roasted vegetables that include bright red cherry tomatoes, chunks of red and yellow bell peppers, and slices of green zucchini, creating a colorful, slightly glossy base. Two lemon wedges with pale yellow skin and juicy interiors sit among the salmon and vegetables, adding fresh brightness to the scene. Small green parsley leaves are scattered over the dish, enhancing the fresh look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook this recipe with salmon skin on?

Yes, you can keep the skin on if you like—it can help hold the fillets together during baking and add extra flavor. Just make sure to place the skin-side down on the veggies.