Nothing like a simple roasted dinner with a fresh salad. I adore salmon and this is another lovely way to prepare it!
2 russet potatoes
8 ounces grape tomatoes
1 teaspoon fresh oregano
10 ounces salmon filets
1/4 cup feta cheese
4 ounces tzatziki
Olive oil, salt, pepper
Preheat oven to 425 degrees F.
Scrub potatoes and cut into 11⁄2-inch pieces. Lightly oil a rimmed baking sheet. Add potatoes; spread into an even layer and drizzle with oil. Season with salt and pepper. Bake on upper oven rack until browned on the bottom,
Meanwhile, cut cucumbers into 1⁄2-inch pieces. Halve grape tomatoes. Grate 1⁄2 teaspoon lemon zest. Cut lemon into 6 wedges. Squeeze 2 wedges into a medium bowl; set aside.
Pick oregano leaves from stems and coarsely chop; discard stems. In a small bowl, add oregano, 1 tablespoon oil, 1⁄2 teaspoon salt, and a few cracks of pepper ; stir into a coarse paste.
Meanwhile, pat salmon dry; lightly sprinkle with salt and pepper. Rub with oregano paste
Flip potatoes; push to one side of baking sheet. Place salmon, skin-side down, on open side. Scatter remaining lemon wedges alongside. Bake on upper oven rack until salmon is medium and potatoes are crisp.
Sprinkle lemon zest over potatoes.
To bowl with lemon juice, whisk in 3 tablespoons oil. Stir in cucumbers and tomatoes. Season to taste with salt and pepper. Crumble feta over top and gently mix.
Serve Mediterranean salmon with tzatziki dolloped over top. Serve roasted potatoes, salad, and remaining lemon wedges alongside. Enjoy!