Sheet Pan Salmon Dinner with Feta Sauce

01Method

1. 1

   Heat the oven to 425°F and position a rack at the top.

2. 2

   Spread the broccolini, cherry tomatoes, and onion wedges on a large sheet pan. Drizzle with most of the olive oil, season with some of the salt and pepper, and toss to coat. Nestle the salmon fillets among the vegetables, drizzle with the remaining tablespoon of oil, and season with the rest of the salt and pepper. Roast on the top rack for 10 minutes.

3. 3

   While the salmon cooks, whisk together the mayonnaise, feta, whole-grain mustard, lemon zest, lemon juice, and half the parsley (if using) in a medium bowl until combined.

4. 4

   Rotate the sheet pan, switch the oven to broil, and cook for an additional 3 to 5 minutes until the salmon is cooked through and the vegetables are tender with lightly charred edges. Garnish with the remaining parsley and serve with the feta sauce drizzled on top. Store leftovers in an airtight container in the refrigerator for up to 3 days.