Baked Salmon with Vegetables and Feta

Ingredients:

• 4 4-ounce portions salmon fillet.
• 1 ½ teaspoon dried oregano.
• 1 teaspoon cumin.
• ¾ cup cherry tomatoes.
• 3-4 ounces medium sized white mushrooms, quartered.
• ½ bell pepper, any color, cored and sliced long and thin.
• 3 medium sized garlic cloves, peeled.
• Kosher salt.
• Black pepper.
• Extra virgin olive oil.
• 4 ounces feta cheese, cut into large cubes (¾” X ¾”).
• 4 sprigs of fresh thyme.
• 1 large lemon, halved, for garnish.

Directions:

1. Preheat oven to 425°F. In a small bowl, combine the oregano and cumin.
2. Add the tomatoes, mushrooms, bell peppers, and garlic cloves to a large baking dish or sheet tray. Sprinkle with ½ tablespoon of the spice mixture and salt and pepper. Drizzle with 1 to 2 tablespoon olive oil, toss to coat, and spread everything in one layer.
3. Nestle chunks of feta in between the vegetables and top with a few sprigs of fresh thyme. Place in oven and bake until the vegetables have begun to soften, about 10 minutes.
4. Meanwhile, pat the fish dry and season on both sides with salt, pepper, and the remaining spice mixture.
5. Remove the sheet pan from the oven and nestle the salmon in with the veggies and feta. Top the salmon with a drizzle of olive oil and cover pan with aluminum foil to keep moist. Return to the center rack of the heated oven until fish is cooked through and flakes easily, about 10 minutes.
6. Remove salmon from the oven, remove foil, and squeeze lemon juice onto the fish. Serve with lemon wedges on the side and a side of rice or garden salad.