Sheet Pan Salmon with Feta Sauce

• 12 ounces broccolini, ends trimmed and any thick stalks cut in half lengthwise
• 1 pint (12 ounces) cherry tomatoes
• 1 large red onion, cut into 1/2-inch thick wedges
• 1/4 cup plus 2 tablespoons extra virgin olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 1 1/4 teaspoons freshly ground black pepper, to taste

• 4 (6 to 8-ounce) center-cut salmon fillets
• 1/2 cup mayonnaise
• 1/2 cup (3 ounces) crumbled feta
• 2 tablespoons whole-grain mustard
• 1/2 teaspoon lemon zest
• 1/2 teaspoon lemon juice
• 1/4 cup roughly chopped parsley leaves and tender stems, divided, optional

1. Preheat the oven to 425F with a rack set in the top position. On a large sheet pan, toss the broccolini, tomatoes, and onion with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Add the salmon to the sheet pan, drizzle with about 1 tablespoon oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast the salmon and veggies on the top rack for 10 minutes.
2. Meanwhile, in a medium bowl, combine the mayonnaise, feta, mustard, 1 tablespoon oil, lemon zest and juice, half of the parsley (if using), and 1/2 teaspoon pepper. Stir to combine.
3. Rotate the sheet pan, switch the oven to broil, and continue cooking until the salmon is cooked through and veggies are tender and browned in spots, 3 to 5 minutes. Top with the remaining parsley (if using) and serve drizzled with the feta sauce.

Leftover salmon and veggies can be refrigerated in an airtight container for up to 3 days.

Source: Theodora Kaloudis | simplyrecipes.com