Sheet Pan Salmon with Potatoes, Asparagus, Roasted Peppers, and Feta | Morey's Fine Fish & Seafood

Ingredients

• 6 fillets Morey's Wild Salmon Steakhouse, defrosted
• 1 pound small red potatoes, cut in quarters
• 1 bunch asparagus, trimmed and cut into 2- to 3-inch pieces
• 1 small red onion, sliced into wedges
• 1 cup sliced roasted red peppers
• 2 Tbsp. olive oil
• 2 cloves garlic, thinly sliced
• 1 Tbsp. chopped fresh oregano
• 1 tsp. smoked paprika
• 1 tsp. freshly grated lemon zest
• 1 1/2 Tbsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 cup Greek vinaigrette
• 1 cup crumbled feta cheese
• Lemon wedges, to serve
• 1/2 cup roughly chopped fresh parsley leaves