No votes yet
Active time
10 minutes
Total time
50 minutes
4 servings
Serving Size
1/4 of recipe

1 teaspoon ground sumac

½ teaspoon cayenne pepper

½ teaspoon dried oregano

½ teaspoon ground black pepper

2 tablespoons olive oil, divided

1 lemon, halved, divided

2 minced garlic cloves

1 pound salmon, skin removed

1 red bell pepper, chopped into cubes

2 zucchinis, chopped into large cubes

½ cup cherry tomatoes, quartered

1 Persian cucumber, chopped

¼ cup Kalamata olives, pitted and halved

4 ounces feta cheese, cut into cubes

  1. Preheat oven to 400 degrees F.
  2. Combine sumac, cayenne, oregano, and black pepper in a bowl. Mix with 1 tablespoon olive oil and the juice and zest from half of a lemon (reserve the other lemon half). Place salmon in the bowl, and let sit on counter for 15-20 minutes.
  3. Place foil on baking sheet and spray lightly with nonstick cooking spray. Place marinated salmon, the choppped bell pepper, and zucchini on prepared baking sheet. Drizzle on remaining marinade. Set in oven and roast for 15-20 minutes, or until salmon is thoroughly cooked. 
  4. Serve with the tomatoes, cucumber, olives, feta, and remaining lemon and olive oil. 

Serving options: Serve roasted salmon and veggies on top of cooked quinoa or pasta with desired sauce (see sauce choices below), plus cucumber, tomatoes, olives and feta.

*Please note: nutrition information applies only to Roasted Salmon and Veggies recipe.

Quinoa with Tzatziki Sauce

  • Roasted Salmon and Veggies
  • 1½ cups uncooked quinoa
  • 6 oz. plain Greek yogurt or labneh
  • 1 clove garlic, minced
  • 1 small cucumber, finely diced
  • ½ lemon juice and zest
  • 1 teaspoon dried dill
  1.  Cook quinoa according to package instructions.
  2. While quinoa is cooking, make tzatziki sauce by combining yogurt, garlic, cucumber, lemon zest and juice, and dried dill in a bowl; mix well. Or, you can pick up a premade tzatziki from your local grocery store.
  3. Distribute cooked quinoa among 4 bowls and top with roasted salmon and veggies, plus cucumber, tomatoes, olives and feta. Serve with a generous dollop of tzatziki sauce.

Pasta with Balsamic Drizzle

  • Roasted Salmon and Veggies
  • 8 ounces whole-wheat fettucine or spaghetti
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ lemon juice and zest
  • ½ teaspoon dried oregano
  1. Cook pasta according to package instructions.
  2. While pasta is cooking, make balsamic drizzle by combining vinegar, oil, garlic, lemon juice and zest, and oregano in a bowl; mix well.
  3. Distribute cooked pasta among 4 bowls and top with roasted salmon and veggies, plus cucumber, tomatoes, olives and feta. Drizzle with balsamic sauce.


Recipe and photo courtesy Dish on Fish. Video styling by Monica Lavin of Lavin Label and videography by iMint Media


Calories: 360
Total Fat: 23g
Saturated Fat: 7g
Sodium: 440mg
Carbohydrate: 10g
Fiber: 2g
Sugar: 6g
Protein: 29g

Yield: 4 servings

Serving Size: 1/4 of recipe

Review this Recipe