Diva Tasting: Sheet Pan Seafood…

Sheet Pan Seafood


1 Pound Broccoli Florets

5 Teaspoons Olive Oil

1 Tablespoon Minced Garlic

2 Teaspoons Za’atar, Divided, Or More To Taste

½ Teaspoon Kosher Salt, Divided

¼ Teaspoon Ground Black Pepper, Divided

2 Pounds Skin-On Salmon Fillets Or Halibut Filets

1 Medium Lemon, Thinly Sliced

¼ Cup Crumbled Feta Cheese


Step 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 10×15-inch baking pan with aluminum foil.

Step 2 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.

Step 3 Roast in the preheated oven for 10 minutes.

Step 4 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.

Step 5 Sprinkle with feta cheese. Serve with Garlic toast, salad and beverage. Serves 4

Note: You can use 1 pound of any prepped vegetables, 2 to 3 teaspoons any seasoning blend, 1 1/2 pounds any fish or seafood, any citrus fruit, 1/4 cup any cheese, and any fresh herbs you prefer. Just make sure you adjust the baking time to the fish or seafood chosen.


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