Ingredients:

  • 4 fillets Skin-on or skinless Salmon Fillets (approx. 175g each)
  • 1 pint (300g) Cherry Tomatoes
  • 1/3 cup (80 ml) Thick Balsamic Glaze
  • 4 oz (115g) Block of Feta Cheese
  • 1 Tbsp (15 ml) Dried Oregano
  • 1 Tbsp (15 ml) Olive Oil
  • 1 tsp (5 ml) Kosher Salt, divided
  • 1/2 tsp (2.5 ml) Freshly Ground Black Pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Line the sheet pan with parchment paper or foil for non-stick results and zero scrubbing later.
  2. Pat the salmon fillets completely dry using paper towels. Season the fillets generously with salt and pepper.
  3. In the centre of the lined sheet pan, scatter the cherry tomatoes. Drizzle them lightly with about 1 teaspoon of olive oil and a pinch of salt.
  4. Cut the block of feta cheese into roughly 4-6 large cubes or chunks. Place the feta amongst the tomatoes.
  5. Place the four seasoned salmon fillets on the sheet pan, leaving some space between them and the tomato/feta mixture.
  6. Evenly brush or drizzle the thick balsamic glaze over the salmon fillets. Reserve 1-2 teaspoons of glaze for finishing.
  7. Sprinkle the dried oregano evenly over the tomatoes, feta, and glazed salmon.
  8. Transfer the sheet pan to the preheated oven. Bake for 18 to 20 minutes, until the salmon flakes easily and reaches an internal temperature of 145°F (63°C).
  9. Remove the pan from the oven. Let the dish rest for 2 minutes. Drizzle the remaining reserved balsamic glaze over the feta and tomatoes.
  10. Spoon the warm, balsamic-coated tomatoes and feta mixture alongside the salmon and serve hot.