🐟 Greek Lemon & Feta Salmon Tray Bake
Serves 4 • Prep Time: 10 min • Cook Time: 35 min
A flavour-packed Mediterranean-style tray bake that’s simple, nourishing, and full of colour. Great for weeknights or easy meal prep.
🛒 Ingredients
- 4 salmon fillets (~150 g each)
- 1 zucchini, halved and quartered
- 1 red onion, quartered
- 1 fennel bulb, sliced into 1 cm rounds
- 1 lemon, thinly sliced
- Juice of 1 lemon
- 250 g cherry tomatoes (preferably on the vine)
- 1 tbsp olive oil
- ¼ tsp dried oregano
- Salt & pepper, to taste
- 100 g crumbled feta
- Handful of baby spinach or greens, to serve
👩🍳 Instructions
- Preheat oven to 200 °C (180 °C fan-forced). Line a large baking tray with baking paper.
- Roast the veg: Spread zucchini, red onion, and fennel on the tray. Drizzle with olive oil, sprinkle oregano, and season. Roast for 20 minutes.
- Add salmon & toppings: Place salmon fillets over the roasted veg. Top with lemon slices, scatter tomatoes, and crumble feta over everything.
- Return to oven and bake for another 15 minutes, or until salmon is just cooked and flakes easily.
- Finish & serve: Remove from oven and toss baby spinach over the top to wilt slightly. Serve warm with couscous, rice, or salad.
✅ Nutrition Information (per serving)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 475 kcal |
| Protein | 39 g |
| Total Fat | 28 g |
| Saturated Fat | 7 g |
| Carbohydrates | 10 g |
| Sugars | 5 g |
| Fibre | 3 g |
| Sodium | 480 mg |
Note: Nutrition may vary based on salmon type, feta brand, and portion size.
💡 Tips & Variations
- Add olives or capers for a briny kick.
- Replace salmon with chicken thighs or haloumi for a twist.
- Want extra crunch? Grill for 2–3 minutes at the end to crisp the feta.