Sheet Pan Greek Salmon and Veggies

What Makes This Recipe Great

Back with one of my favorite ways to cook, this Sheet Pan Greek Salmon recipe is a super easy, healthy weeknight meal that the whole family will love. 

Sheet pan meals are at the top of my list for so many reasons. What’s better than one pan packed with the contents of an entire meal? Even better, while dinner is cooking in the oven, you have enough time to get any additional dishes cleaned and the table set without enough time to spare! Try this Sheet Pan Sausage, Potatoes, and Broccoli as another easy idea.

This sheet pan salmon and veggies is no exception. Salmon drenched in a delicious, flavorful Greek marinade, and baked alongside bell pepper, red onion, tomatoes, zucchini, and baby potatoes. Then, it’s broiled with feta cheese and kalamata olives, and served, topped with parsley and tzatziki sauce. It’s prepped, baked, and on the table in just 45 minutes!

Tender, flakey fish, mouthwatering flavors, easy prep, and even easier cleanup. There are so many reasons to love this sheet pan dinner, and I can’t wait for you to make it!

If you love Green flavors try my Mediterranean Cucumber Salad, Greek Chicken Bowls, this Grain Free Greek Orzo Salad, or these Greek Burgers with Tzatziki Sauce.

Sheet Pan Salmon and Veggies

• Salmon Filets: You’ll need 4 6oz salmon fillets. You can use fresh or frozen salmon, but make sure it’s thawed completely for even cooking. 
• Veggies: Zucchini, cherry tomatoes, bell pepper, and red onion.
• Potatoes: I used baby potatoes cut into halves or quarters for faster cooking.
• Kalamata Olives: Slice these in half for serving. In a pinch, you can use black olives. 
• Feta: This is optional. Adds a delicious, creamy, tangy flavor. Omit if dairy free. 

Greek Marinade

This greek marinade is easy to throw together and adds amazing flavor to the salmon. Simply combine olive oil, lemon juice, fresh dill, minced garlic, dried oregano, dried thyme, dijon mustard, and salt & pepper in a bowl and whisk until combined.

1. Preheat oven to 400F. 
2. Combine marinade ingredients and whisk well. 
3. Add salmon filets to a bowl or dish and pour half the marinade over top. Let them marinate in the fridge while you chop the remaining ingredients. 
4. Combine the zucchini, tomatoes, bell pepper, onion, and sliced potatoes in a bowl and toss with the remaining 1/2 of the marinade. 
5. Lay them out flat on the baking sheet and bake for 20 minutes. Remove from the oven.
6. Remove the salmon fillets from the greek marinade and discard the marinade. Place them on top of the veggies in the pan in a single line. Bake for an additional 12 minutes. 
7. Sprinkle the olives and feta over everything and turn the oven to broil. Broil until the tops of the salmon begin to brown, about 2-3 additional minutes, and the internal temp is at least 135. 
8. Serve your sheet pan salmon and veggies topped with fresh parsley and tzatziki sauce!

Mary’s Tips & Tricks

• Dairy-Free: Omit the feta cheese and use this dairy-free tzatziki sauce recipe!
• Equipment: I like using a 15 x 21-inch sheet pan to comfortably fit everything without overcrowding. Line with parchment paper for easy clean-up. If preferred, use a meat thermometer to check the temperature of the salmon to ensure proper cooking. 
• Greek Marinade: You can use this simple Greek marinade for marinating chicken, or another type of fish, or even use it as a salad dressing!

Serving Tips

• Serve your sheet pan salmon and veggies topped with fresh parsley and tzatziki sauce!

Storage Tips

• Leftover Greek salmon can be stored in an airtight container in the refrigerator for up to 4 days.
• Any leftover Greek marinade needs to be discarded after touching the raw salmon.

More Gluten Free Sheet Pan Dinners

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Easy Sheet Pan Chicken Shawarma Bowls

Keto Sheet Pan Chicken Fajitas

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Whole30 Harvest Sheet Pan Dinner