This post may contain affiliate links. Please read our disclosure policy.
This easy Greek Salmon recipe features tender, flakey fish smothered in a flavorful Greek marinade and cooked on one pan in the oven! A sheet pan salmon and veggies recipe that takes all the guesswork out of having all your dishes cooked and ready to serve at the same time!
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.
Ingredient Notes
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.
Greek Salmon Recipe Step by Step
- Preheat oven to 400F.
- Combine marinade ingredients and whisk well.
- 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.
- Combine the zucchini, tomatoes, bell pepper, onion, and sliced potatoes in a bowl and toss with the remaining 1/2 of the marinade.
- Lay them out flat on the baking sheet and bake for 20 minutes. Remove from the oven.
- 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.
- 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.
- 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.
Recipe FAQs
You can do so many veggies with salmon. Some people like asparagus or Brussels sprouts, but for this Greek salmon recipe, I opted for Mediterranean-style veggies and flavors, and it turned out so delicious!
I like to cook Salmon at 400F for 12 minutes, then broil it until it’s golden brown, about 4 minutes. The key here is not to overcook or undercook the salmon.
For this recipe, I baked my Greek salmon uncovered and it worked perfectly.
More Gluten Free Sheet Pan Dinners
Sheet Pan Cauliflower & Chicken Street Taco Bowls
Sheet Pan Cajun Cod with Garlic & Butter Sauce
Easy Sheet Pan Chicken Shawarma Bowls
Keto Sheet Pan Chicken Fajitas
Sheet Pan Greek Salmon and Veggies
Equipment
Ingredients
- 4 6 oz salmon filets, skin on or off
- 1 zucchini, halved and sliced
- 1 pint cherry tomatoes
- 1 yellow bell pepper, chopped
- 1 lb baby potatoes, cut into halves or quarters depending on size
- ½ red onion, sliced
- ½ cup kalamata olives, sliced
- ½ cup feta
Greek Marinade
- ½ cup olive oil
- 2 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 3 cloves minced garlic
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp dijon mustard
- 1 tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 400.
- Combine marinade ingredients and whisk well.
- 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.
- Combine the zucchini, tomatoes, bell pepper, onion, and sliced potatoes into a bowl and toss with the remaining 1/2 of the marinade.
- Lay them out flat on the baking sheet and bake for 20 minutes. Remove from the oven.
- Remove the salmon fillets from the marinade and discard marinade. Place them on top of the veggies on the pan in a single line. Bake for an additional 12 minutes.
- Sprinkle the olives and feta over everything and turn the oven to broil. Broil for 2-3 minutes until the tops of the salmon begin to brown. Enjoy!
- Serve topped with fresh parsley and tzatziki sauce!
Notes
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 marinade for marinating chicken, or another type of fish, or even use it as a salad dressing!
Serving Tips
- Serve 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.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
My husband and I loved this!
Absolutely LOVE this recipe! An uncle made it for me when we went to visit and I’ve made it a dozen times since then and make it for my parents often. So flavorful and healthy. My favorite combination. Thanks for sharing.
Super easy to make and delicious. The only issue was the oven temperature + time causing some veggies to be too charred, but it might have just been my oven. I would definitely make this again!!
Awesome recipe! Have already sent it to 2 friends! Healthy, easy and delicious!! Greek marinade made the dish!!
Thanks Laura!!
Made this last night and the whole family loved. Definitely now going to be one of my go to salmon recipes.
Thanks Karen!
Sooo yummy and easy to make!
Thanks Joanne!
Can you marinade the salmon overnight? Looking to prep today for tomorrows dinner
Yes that should be fine!