Follow this formula for a family-friendly weeknight meal. Using the variations here or whatever you have on hand, simply toss everything together on one 10×15-inch baking pan. Then let your oven do the work! If desired, serve with additional citrus wedges or slices and any fresh herb you like.
Ingredients:
- 1 pound broccoli florets
- 3 teaspoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons za’atar, divided, or more to taste
- ¼ teaspoon salt, divided
- ¼ teaspoon ground black pepper, divided
- 1 ½ pounds skin-on salmon fillets
- 1 medium lemon, thinly sliced
- ¼ cup crumbled feta cheese
Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a 10×15-inch baking pan with aluminum foil.
Arrange broccoli in a single layer on the prepared pan. Drizzle with 2 teaspoons oil. Sprinkle with garlic, 1/2 of the za’atar, and 1/8 teaspoon each salt and pepper.
Roast in the preheated oven for 10 minutes.
Drizzle salmon with remaining 1 teaspoon oil, remaining za’atar, and remaining salt and pepper. Top with lemon slices. Add to the pan. Roast until vegetables are tender and fish flakes easily when tested with a fork, 12 to 15 minutes.
Sprinkle with feta cheese.
Prep time: 15 mins / Cooking time: 25 mins / Total time: 40 mins
Serving: 4 / Yield: 4 servings
Calories: 395.6
Anne R. Jacinto is an engaging writer with a zest for blending literary insight with digital trends. Keen on research, she delves into global events and the stories behind influential figures, offering readers a glimpse into the lives of celebrities worldwide.
