A bright and nourishing Mediterranean sheet pan meal with flaky salmon fillets and perfectly baked eggs nestled in a bed of cherry tomatoes, olives, and fresh herbs. High-protein, low-carb, and effortlessly elegant.
Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
Scatter cherry tomatoes, olives, and garlic slices on the sheet pan. Drizzle with 1 tbsp olive oil, sprinkle with oregano, and toss to coat. Push to the sides to create space.
Place salmon fillets skin-side down in the center. Brush with remaining olive oil and season with smoked paprika, salt, and pepper.
Bake for 10 minutes until salmon is partially cooked and tomatoes have started to soften.
Remove pan from oven. Make 4 small wells in the tomato mixture and crack one egg into each well. Season eggs with a pinch of salt and pepper.
Return to oven and bake for 7-8 more minutes until egg whites are set but yolks are still slightly runny.
Remove from oven. Squeeze fresh lemon juice over everything. Top with crumbled feta and chopped dill. Serve immediately with lemon wedges and crusty bread.