Its a complete, delicious dinner made on a sheet pan.
Simply Recipes / Ciara Kehoe
Ive said it once, and Ill say it againI lovean easy dinner!
While everything roasts, theres time to whip up a quick sauce.
Simply Recipes / Ciara Kehoe
The tanginess of the feta and the sharp mustard are the perfect foil for the rich salmon.
Speaking of ease, I also like to keep my clean-up time to a minimum.
Lining the sheet pan with foil or parchment is a lifesaver for avoiding scrubbing.
Simply Recipes / Ciara Kehoe
Its dry, too salty, and lacks flavornot worth compromising on just to save a couple of minutes.
Instead, look for block feta made from sheep’s milk or a combination of sheep and goat milk.
Just check that to rinse and pat it dry before using.
Simply Recipes / Ciara Kehoe
You might be surprised by how many varieties of feta exist.
Lets Talk Salmon
Go with center-cut salmon fillets weighing six to eight ounces ounces.
Be sure todefrost the salmonbefore proceeding with the recipe.
Simply Recipes / Ciara Kehoe
If not, roast the salmon with the skin side down, and remove the skin before serving.
Roast the salmon and veggies on the top rack for 10 minutes.
Top with the remaining parsley (if using) and serve drizzled with the feta sauce.
Leftover salmon and veggies can be refrigerated in an airtight container for up to 3 days.
Simple Variations
Another great thing about this recipe is its versatility when it comes to the veggies.
Just cut them into 1-inch pieces before adding them to the sheet pan.
If you dont have any whole-grain mustard on hand,Dijon mustardwill work just as well.
