1. 1

   Step 1

   Preheat the oven to 200°C (top/bottom heat).

2. 2

   Step 2

   Wash, trim, and cut 1 zucchini, 2 red onions, 200 g mushrooms, and 2 bell peppers into bite-sized pieces.

3. 3

   Step 3

   Spread the prepared vegetables along with 200 g cherry tomatoes on a baking sheet lined with parchment paper.

4. 4

   Step 4

   For the marinade, mix 5 tbsp olive oil, 2 minced garlic cloves, 1 tbsp oregano, a little chili, salt, and pepper in a small bowl.

5. 5

   Step 5

   Drizzle half of the marinade over the vegetables on the baking sheet and toss well.

6. 6

   Step 6

   Pre-cook the vegetables in the oven for 15 minutes.

   Timer 15 min
7. 7

   Step 7

   Meanwhile, rinse 500 g skinless salmon fillet under cold water and pat dry.

8. 8

   Step 8

   Briefly remove the tray from the oven and push the vegetables aside to make room for the salmon.

9. 9

   Step 9

   Place the salmon fillets on the tray and brush with the remaining marinade.

10. 10

    Step 10

    Crumble 150 g feta with your hands over the vegetables and the salmon.

11. 11

    Step 11

    Slide the tray back into the oven and bake everything for another 15 minutes until the salmon is cooked through.

    Timer 15 min
12. 12

    Step 12

    Arrange the salmon with the oven-roasted vegetables directly on plates and serve.

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