Preparation

• Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
• In a large bowl, combine the cherry tomatoes, red onion, zucchini, red and yellow bell peppers, and Kalamata olives. Drizzle with 1 tablespoon olive oil, 1 teaspoon dried oregano, half the lemon zest and juice, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat, then spread evenly on the prepared baking sheet.
• Pat salmon fillets dry with paper towels. Place them among the vegetables on the baking sheet. Brush fillets with remaining 1 tablespoon olive oil, and sprinkle each with remaining oregano, garlic powder, half the lemon zest and juice, and remaining salt and pepper.
• Bake on the middle rack for 14-16 minutes, or until salmon easily flakes with a fork and vegetables are just tender.
• Remove from oven. Sprinkle with crumbled feta and chopped parsley. Serve hot with lemon wedges for extra zing.