Feta Roasted Salmon and Tomatoes

Nonstick cooking spray

3 cups halved cherry tomatoes

2 tsp olive oil

1 tsp minced garlic

1/2 tsp dried oregano or dried dill weed

1/4 tsp salt

1/2 tsp coarsely ground black pepper, divided

1 1/2 lbs salmon or halibut fillets, cut into 4 serving-size pieces

1 cup (4 oz) crumbled feta cheese

Preheat oven to 425 F. Line 18-by-13-by-1-inch (half sheet) baking pan with foil. Lightly spray foil with nonstick cooking spray. Set aside.

In medium bowl, toss tomatoes, olive oil, garlic, oregano, salt and 1/4 teaspoon pepper.

Place fish pieces, skin side down, on one side of prepared pan. Sprinkle with remaining pepper. Lightly press feta cheese on top of fish. Pour tomato mixture on other side of prepared pan. Bake, uncovered, 12-15 minutes, or until fish flakes easily with fork.

Place salmon on serving plates. Spoon tomato mixture over top.

Recipe courtesy of Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More

Feta Roasted Salmon and Tomatoes
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