Name: Greek Salmon Sheet Pan: Easy One-Pan Dinner Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 pounds salmon fillet, skin on or off, cut into 4 equal portions; 1 pint cherry tomatoes, halved; 1 medium red onion, thinly sliced; 1/2 cup Kalamata olives, pitted and halved; 4 ounces feta cheese, crumbled; 1/4 cup fresh dill, chopped; 2 tablespoons fresh oregano, chopped; 1 large lemon, zested and juiced; 1/4 cup olive oil, plus more for drizzling; 4 cloves garlic, minced; 1 teaspoon dried oregano; Salt to taste; Black pepper to taste; Optional: 1 cup cooked orzo or quinoa, for serving

Greek Salmon Sheet Pan dinners are a weeknight game-changer! Imagine tender, flaky salmon infused with bright Mediterranean flavors, roasted alongside colorful vegetables, all on a single pan. Sounds too good to be true for a quick and easy meal? Trust me, it’s not! This recipe delivers restaurant-quality results with minimal effort and cleanup.

The beauty of Mediterranean cuisine lies in its simplicity and reliance on fresh, high-quality ingredients. While salmon isn’t traditionally a staple of Greek islands, the combination of lemon, oregano, garlic, and olive oil is a cornerstone of Greek cooking, dating back centuries. These flavors perfectly complement the richness of the salmon, creating a harmonious and healthy dish.

What makes this Greek Salmon Sheet Pan recipe so irresistible? It’s the perfect balance of flavors and textures. The salmon is moist and flavorful, the vegetables are tender-crisp, and the entire dish is bursting with freshness. Plus, it’s incredibly convenient! Simply toss everything on a sheet pan, bake, and dinner is served. People love this dish because it’s healthy, delicious, and saves precious time on busy weeknights. Get ready to add this to your regular rotation!

Ingredients:

Salmon: 2 pounds salmon fillet, skin on or off, cut into 4 equal portions
Cherry Tomatoes: 1 pint, halved
Red Onion: 1 medium, thinly sliced
Kalamata Olives: 1/2 cup, pitted and halved
Feta Cheese: 4 ounces, crumbled
Fresh Dill: 1/4 cup, chopped
Fresh Oregano: 2 tablespoons, chopped
Lemon: 1 large, zested and juiced
Olive Oil: 1/4 cup, plus more for drizzling
Garlic: 4 cloves, minced
Dried Oregano: 1 teaspoon
Salt: To taste
Black Pepper: To taste
Optional: 1 cup cooked orzo or quinoa, for serving

Preparing the Vegetables and Salmon:

Preheat your oven to 400°F (200°C). Make sure your oven rack is positioned in the center.
Prepare your sheet pan. Line a large baking sheet with parchment paper. This will make cleanup a breeze! If you don’t have parchment paper, you can lightly grease the sheet pan with olive oil.
In a large bowl, combine the halved cherry tomatoes, sliced red onion, and halved Kalamata olives.
Add the minced garlic, fresh dill, fresh oregano, lemon zest, and dried oregano to the bowl with the vegetables.
Drizzle the vegetables with 1/4 cup of olive oil.
Season the vegetables generously with salt and black pepper. Don’t be shy! The seasoning will infuse the salmon as well.
Toss everything together well to ensure the vegetables are evenly coated with the oil, herbs, and spices.
Spread the vegetable mixture evenly across the prepared baking sheet.
Now, prepare the salmon. Pat the salmon fillets dry with paper towels. This helps to ensure a nice sear.
Place the salmon fillets on top of the vegetable mixture on the baking sheet, spacing them evenly apart.
Drizzle the salmon fillets with a little extra olive oil.
Squeeze the juice of half a lemon over the salmon fillets.
Season the salmon fillets with salt and black pepper. Again, don’t be afraid to season generously!

Baking the Salmon and Vegetables:

Place the prepared sheet pan in the preheated oven.
Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your salmon fillets. Check for doneness around the 12-minute mark.
While the salmon is baking, prepare the feta cheese and remaining lemon. Crumble the feta cheese if you haven’t already. Cut the remaining half of the lemon into wedges for serving.
Once the salmon is cooked, remove the sheet pan from the oven.

Finishing Touches and Serving:

Sprinkle the crumbled feta cheese evenly over the salmon and vegetables.
Squeeze the juice of the remaining lemon half over the entire sheet pan. This adds a bright, fresh flavor.
Garnish with a little extra fresh dill and oregano, if desired.
Serve immediately. You can serve the Greek Salmon Sheet Pan as is, or over a bed of cooked orzo or quinoa. The orzo or quinoa will soak up all the delicious juices from the vegetables and salmon.
To serve, portion the salmon and vegetables onto plates or bowls.
Offer lemon wedges on the side for squeezing over the salmon and vegetables.

Tips and Variations:

Vegetable Variations: Feel free to add other vegetables to the sheet pan, such as bell peppers, zucchini, or asparagus. Just be sure to cut them into similar sizes so they cook evenly.
Herb Variations: You can experiment with other fresh herbs, such as parsley or mint.
Spice Level: If you like a little heat, add a pinch of red pepper flakes to the vegetable mixture.
Skin-On vs. Skin-Off Salmon: You can use salmon fillets with the skin on or off. If using skin-on salmon, you can either bake it skin-side down or skin-side up. Baking it skin-side down will result in crispy skin.
Make Ahead: You can prepare the vegetable mixture ahead of time and store it in the refrigerator for up to 24 hours. Just add the salmon and bake when you’re ready to eat.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Orzo/Quinoa: If you are serving with orzo or quinoa, cook it according to package directions while the salmon is baking.
Broiling: For extra color and a slightly charred flavor, you can broil the salmon for the last 1-2 minutes of cooking time. Watch it closely to prevent burning.
Lemon Infusion: For a more intense lemon flavor, you can add a few slices of lemon directly to the sheet pan with the vegetables.
Wine Pairing: This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Nutritional Information (approximate, per serving):

Calories: 450-550
Protein: 40-50g
Fat: 25-35g
Carbohydrates: 10-15g (without orzo/quinoa)

This Greek Salmon Sheet Pan recipe is a healthy, flavorful, and easy weeknight meal. The combination of fresh vegetables, herbs, and feta cheese creates a delicious Mediterranean-inspired dish that everyone will love. Enjoy!

Conclusion:

This Greek Salmon Sheet Pan recipe is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your regular dinner rotation. Why? Because it delivers an explosion of fresh, vibrant Mediterranean flavors with minimal effort and maximum impact. We’re talking perfectly flaky salmon, tender-crisp vegetables bursting with sunshine, and a symphony of herbs and spices that will transport you straight to the Greek Isles. It’s healthy, it’s delicious, and it’s incredibly easy to clean up what more could you ask for?

But the real magic lies in its versatility. While I’ve presented my favorite combination of vegetables bell peppers, red onion, zucchini, and cherry tomatoes feel free to customize it to your liking. Asparagus, broccoli florets, or even chunks of sweet potato would be fantastic additions. And if you’re not a fan of salmon, you could easily substitute it with chicken breasts or firm tofu for a vegetarian option. Just be sure to adjust the cooking time accordingly to ensure everything is cooked through.

Serving Suggestions and Variations

For a complete and satisfying meal, I love serving this Greek Salmon Sheet Pan with a side of fluffy quinoa, couscous, or even a simple Greek salad. A dollop of creamy tzatziki sauce or a squeeze of fresh lemon juice adds a final touch of brightness and flavor. And if you’re feeling adventurous, try crumbling some feta cheese over the top for a salty, tangy kick.

Here are a few more ideas to spark your culinary creativity:

* Lemon Herb Marinade Boost: Marinate the salmon in a lemon-herb mixture for at least 30 minutes before baking to infuse it with even more flavor. A simple marinade of olive oil, lemon juice, garlic, oregano, and thyme works wonders.
* Spice it Up: Add a pinch of red pepper flakes to the vegetables for a touch of heat.
* Mediterranean Bowl: Combine the cooked salmon and vegetables with rice or quinoa, hummus, olives, and a drizzle of tahini dressing for a delicious and healthy bowl.
* Salmon Gyro: Flake the cooked salmon and serve it in warm pita bread with the roasted vegetables, tzatziki sauce, and a sprinkle of fresh dill.
* Meal Prep Magic: This recipe is perfect for meal prepping! Simply divide the cooked salmon and vegetables into containers and store them in the refrigerator for up to four days.

I’m confident that you’ll absolutely love this recipe as much as I do. It’s a weeknight winner that’s both satisfying and good for you. The beauty of this Greek Salmon Sheet Pan is that it’s adaptable to your preferences and dietary needs. Don’t be afraid to experiment with different vegetables, herbs, and spices to create your own signature version.

So, what are you waiting for? Grab your sheet pan, gather your ingredients, and get ready to embark on a culinary adventure to the Mediterranean. I can’t wait to hear what you think! Please, try this recipe and share your experience in the comments below. Let me know what variations you tried and how they turned out. Your feedback is invaluable, and I’m always eager to learn from your culinary creations. Happy cooking!