Mediterranean Sheet Pan Salmon

Serves 4

This is a great dish on its own or served with rice, quinoa or a potato.

INGREDIENTS

• 3 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 3-4 cloves minced garlic
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• 1 whole lemon
• 4 salmon fillets (about 5 ounces each)
• 1 red onion cut into small wedges
• 1 cup grape tomatoes
• 1 medium zucchini diced into 1 inch cubes
• 1 cup pitted mixed olives (like Kalamata and Sicilian)
• 1 can artichoke hearts (drained)
• 3 tablespoons capers
• Salt & pepper to taste

DIRECTIONS

Preheat oven to 400 degrees. Cut the lemon into ⅛ inch slices, reserving a third of it for the dressing. In a small bowl, combine extra virgin olive oil, red wine vinegar, juice of remaining lemon, minced garlic, salt and Italian seasoning.

In a gallon-size plastic bag, combine onion wedges, tomatoes, zucchini, artichoke hearts, olives and half of the dressing. Shake until coated and set aside. On a parchment-lined baking sheet, place salmon fillets face down in center. Brush or drizzle some of the dressing on the fillets. Flip over and repeat. Arrange vegetables and capers around the salmon fillets. Place sliced lemons over the fillets and bake for 18-20 minutes or until salmon flakes easily with a fork.