Sheet Pan Salmon with Carrots, Feta, & Herby Sauce

Ingredients

• 3 garlic cloves, divided
• 1 lemon
• 2 tablespoons grainy Dijon mustard
• ¼ cup dry white wine
• ¼ cup olive oil
• Salt & pepper
• 3–4 shallots, cut into 6 to 8 wedges
• 8–12 thin field carrots, peeled and trimmed
• 1 (500g) fillet salmon
• 100g crumbled feta cheese
• 1 cup plain Greek yogurt
• 2 tablespoons finely chopped dill
• 1 tablespoon finely chopped parsley
• Greek pita, for serving

Directions

1. Heat your oven to 400ºF and set out a sheet pan.
2. Grate 2 cloves of garlic into a large bowl and add in the lemon zest, mustard, wine, and olive oil. Season with salt and pepper and whisk to combine. Cut the shallots into 6 to 8 wedges each and slice any larger carrots in half lengthwise. Add to the bowl and toss to coat in the oil mixture.
3. Using a pair of tongs, transfer the shallots and carrots to the sheet pan, leaving as much of the oil mixture in the bowl as possible. Roast the veg for 10 minutes.
4. Meanwhile, add the salmon to the bowl and toss to coat in the oil mixture. Set aside to marinate for a few minutes.
5. Once the veg have been roasting for 10 minutes, give them a flip and make room in the centre of the pan for the salmon. Transfer the salmon onto the sheet pan, crumble the feta over the vegetables, and return to the oven for 15 to 18 minutes or until the salmon is cooked through, the feta is golden, and the veg are tender.
6. While the salmon cooks, prepare the herby sauce by grating the remaining garlic clove into a small bowl. Add in the lemon juice, yogurt, dill, and parsley and stir to combine. Season with salt and pepper, to taste.
7. Serve the veg and salmon with the sauce and some Greek pita on the side.