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sheet pan salmon and vegetables with Greek Marinade and feta on a sheet pan
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Sheet Pan Greek Salmon and Veggies

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!
Course Dinner
Cuisine Greek
Diet Gluten Free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 644kcal
Author Mary Smith

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

Storage Tips

  • Leftover Greek salmon can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 644kcal | Carbohydrates: 32g | Protein: 39g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Cholesterol: 94mg | Sodium: 973mg | Potassium: 1820mg | Fiber: 5g | Sugar: 6g | Vitamin A: 902IU | Vitamin C: 118mg | Calcium: 91mg | Iron: 4mg