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Sheet-Pan Spicy Mediterranean Salmon and Vegetables

Spicy, lemony salmon, artichoke hearts, roasted red peppers, and sun-dried tomatoes all on one pan and done in 15 minutes.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

For the Zhoug:

  • 1/2 Teaspoon Crushed Red Pepper flakes
  • 1 cup cilantro leaves and stems
  • 1/2 cup flat-leaf parsley leaves
  • 2 garlic cloves
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons apple cider vinegar
  • 1/4 cup pumpkin seeds
  • Salt and freshly ground black pepper

For the Dish:

  • 2 Teaspoons Zhoug if you don't have access to the trader Joe's zhoug sauce, try the above recipe
  • Juice from 1/2 Lemon
  • Zest of 1/2 a Lemon
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2, 1/2 Pound Salmon Filets
  • 6 Ounces Frozen or Canned Artichoke Hearts thawed and drained
  • 1 Jarred Roasted Red Pepper chopped
  • 1/2 Cup Sun-Dried Tomatoes
  • 1/4 Cup Diced Red Onion

Instructions

  1. If you are making your own zhoug, combine all the sauce ingredients in a food processor and puree until smooth. Add more salt and pepper to taste.
  2. Preheat the oven to 475 degrees F. Line a jelly roll pan with parchment paper.
  3. Mix the zhoug, lemon juice, olive oil, and lemon zest together in a small mixing bowl. Add the red pepper, artichoke hearts, sun-dried tomatoes, and onion to the bowl. Toss lightly to coat.
  4. Place the salmon filets on the prepared pan. Arrange the vegetables around the salmon. Spoon the remainder of the sauce in the mixing bowl on top of the salmon.
  5. Bake for 15 minutes. If you want a little crisp on top of the veggies and salmon, pop on a high broiler for an additional 2 minutes.
  6. Serve with some brown/white rice or quinoa. Best the day of but will reheat in the microwave within 3 days if stored in a sealed container in the refrigerator.