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1. Heat the oven to 220°C (425°F) and line a large rimmed sheet pan with parchment if desired. Slice the zucchini into half-moons about 1 cm thick, cut the red onion into thin wedges, and finely mince the garlic. Zest one lemon and cut the other lemon into thin slices.
2 piece Zucchini,
0.5 piece Red onion,
3 clove Garlic,
2 piece Lemon
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2. Toss the zucchini, onion, cherry tomatoes, and Kalamata olives on the sheet pan with half the olive oil, half the oregano, half the garlic, half the salt, and the black pepper. Spread into an even layer and roast for 10 minutes until the vegetables begin to soften and the tomatoes just start to blister.
2 cup Cherry tomatoes,
2 piece Zucchini,
0.5 piece Red onion,
1.5 clove Garlic,
1.5 tbsp Extra virgin olive oil,
1 tsp Dried oregano,
0.3 cup Kalamata olives,
0.5 tsp Salt,
0.5 tsp Black pepper
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3. Pat the salmon dry and rub with the remaining olive oil, oregano, garlic, salt, and the lemon zest. Push the vegetables aside to make space, then nestle the salmon skin-side down on the pan and tuck the lemon slices among the vegetables.
4 piece Salmon fillets, skin-on,
1.5 clove Garlic,
1.5 tbsp Extra virgin olive oil,
1 tsp Dried oregano,
2 piece Lemon,
0.5 tsp Salt
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4. Roast for 10 to 12 minutes, until the salmon flakes easily and is just opaque in the center and the tomatoes have burst into a juicy sauce. Scatter the feta over the vegetables during the final 2 minutes so it softens and warms.
0.8 cup Feta cheese
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5. Rest the pan for 2 minutes, then squeeze the roasted lemon slices over the salmon and vegetables. Spoon the burst tomato pan juices over each fillet, sprinkle with fresh dill, and serve straight from the pan.
2 piece Lemon,
2 tbsp Fresh dill (garnish)
