Sheet Pan Greek Salmon Recipe

Sheet Pan Greek Salmon is a flavorful, healthy, and simple meal that’s perfect for busy weeknights or impressive enough for entertaining. Tender, flaky salmon fillets are marinated in Mediterranean herbs and spices, then roasted alongside vibrant vegetables all on one pan—making cleanup quick and easy.

Why You’ll Love This Recipe

This dish brings bold Greek flavors with minimal effort. You’ll love the tangy marinade, the perfectly roasted salmon, and the convenience of cooking everything in one pan. It’s high in protein, heart-healthy, and naturally gluten-free. Plus, it’s customizable and can be paired with rice, couscous, or a fresh salad for a balanced meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin-on or skinless)
• Cherry tomatoes
• Red onion
• Zucchini
• Bell peppers
• Kalamata olives
• Feta cheese (optional)
• Olive oil
• Lemon juice
• Garlic (minced)
• Dried oregano
• Dried thyme
• Salt
• Black pepper

directions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
3. Place salmon fillets on a lined sheet pan. Arrange sliced vegetables and olives around the salmon.
4. Drizzle the marinade evenly over the salmon and vegetables.
5. Roast in the oven for 15–18 minutes, or until the salmon flakes easily with a fork and vegetables are tender.
6. Remove from oven, sprinkle with crumbled feta cheese if using, and serve immediately.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 15–18 minutes

Variations

• Add cubed potatoes or sweet potatoes for a heartier version.
• Use trout or cod instead of salmon if preferred.
• Add spinach or kale at the end of roasting for extra greens.
• Replace dried herbs with fresh for a brighter flavor.
• Include lemon slices on top of the salmon for extra citrus aroma.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) or in the microwave until warmed through. To maintain the best texture, avoid over-reheating the salmon.

FAQs

Can I use frozen salmon fillets?

Yes, just be sure to fully thaw them and pat dry before marinating and baking.

Is it necessary to marinate the salmon ahead of time?

Not required, but letting it sit in the marinade for 15–30 minutes before baking enhances the flavor.

What vegetables go best with Greek salmon?

Tomatoes, bell peppers, zucchini, red onion, and olives work great, but you can mix in your favorites.

Can I prepare this recipe ahead of time?

Yes, you can chop the vegetables and prepare the marinade a day in advance. Assemble just before baking.

How do I know when salmon is cooked?

It should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Can I use skin-on salmon?

Yes, and placing the skin side down on the pan helps retain moisture and flavor.

Is this dish low carb?

Yes, especially if served with a salad or cauliflower rice instead of grains.

What side dishes pair well with Greek salmon?

Try lemon rice, quinoa, Greek salad, or warm pita bread with tzatziki.

Can I make it dairy-free?

Yes, simply omit the feta cheese or use a plant-based alternative.

Can I cook everything on the same pan?

Absolutely. That’s the beauty of this recipe—minimal dishes and maximum flavor.

Conclusion

Sheet Pan Greek Salmon is a go-to recipe for quick, delicious, and nutritious meals. With its Mediterranean-inspired flavors and easy one-pan prep, it’s a fantastic way to enjoy seafood without the hassle. Whether you’re cooking for the family or meal prepping for the week, this dish brings flavor, freshness, and convenience to your table.

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