Name: Mediterranean Salmon Sheet Pan Dinner
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 salmon fillets (about 6 oz each), skin on or off as preferred; 1 pint cherry tomatoes, halved; 1 medium red onion, sliced into wedges; 1 medium zucchini, sliced into half-moons; 1 red bell pepper, cut into strips; 1 yellow bell pepper, cut into strips; 1/2 cup pitted Kalamata olives, halved; 2 tbsp extra virgin olive oil; 2 tsp dried oregano; 1 lemon (zested and juiced), plus extra wedges for serving; 1/2 tsp garlic powder; 3/4 tsp sea salt; 1/2 tsp freshly ground black pepper; 1/3 cup crumbled feta cheese; 2 tbsp fresh parsley, chopped

Hey y’all! If you’re craving a vibrant, fuss-free meal packed with juicy salmon, crisp-tender veggies, and bold Mediterranean flavors, this Mediterranean salmon Sheet Pan Dinner is your perfect solution. It brings together succulent salmon fillets, a medley of colorful vegetables, and a zesty homemade marinade—all cooked together on one pan for easy cleanup. Whether it’s a family weeknight meal or impressing dinner guests, this recipe always delights. Let’s get cooking!

Why You’ll Love This

All-in-one dinner—minimal prep and cleanup required!
Full of nutritious veggies and heart-healthy omega-3 rich salmon.
Bright Mediterranean flavors will transport your tastebuds to the coast.
Ready in under 30 minutes, making it perfect for busy nights.
Customizable with your favorite veggies or protein alternatives.

Ingredients

4 salmon fillets (about 6 oz each), skin on or off as preferred
1 pint cherry tomatoes, halved
1 medium red onion, sliced into wedges
1 medium zucchini, sliced into half-moons
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1/2 cup pitted Kalamata olives, halved
2 tbsp extra virgin olive oil
2 tsp dried oregano
1 lemon (zested and juiced), plus extra wedges for serving
1/2 tsp garlic powder
3/4 tsp sea salt
1/2 tsp freshly ground black pepper
1/3 cup crumbled feta cheese
2 tbsp fresh parsley, chopped

Directions

Step 1: Preheat and Prep the Pan

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 2: Toss the Vegetables

In a large bowl, combine the cherry tomatoes, red onion, zucchini, red and yellow bell peppers, and Kalamata olives. Drizzle with 1 tablespoon olive oil, 1 teaspoon dried oregano, half the lemon zest and juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat, then spread evenly on the prepared baking sheet.

Step 3: Prep the Salmon

Pat salmon fillets dry with paper towels. Place them among the vegetables on the baking sheet. Brush fillets with remaining 1 tablespoon olive oil, and sprinkle each with remaining oregano, garlic powder, half the lemon zest and juice, and remaining salt and pepper.

Step 4: Bake

Bake on the middle rack for 14-16 minutes, or until salmon easily flakes with a fork and vegetables are just tender.

Step 5: Finish and Serve

Remove from oven. Sprinkle with crumbled feta and chopped parsley. Serve hot with lemon wedges for extra zing.

Notes

Don’t overcrowd the sheet pan—use two pans if needed for even roasting.
If your salmon fillets are thick, they may need an extra 2-3 minutes in the oven.
Switch up the veggies with seasonal favorites like asparagus or eggplant.

Variations

Swap salmon for boneless chicken thighs (increase bake time to 22-25 minutes).
Make it dairy-free by omitting feta cheese.
Add cubed potatoes or sweet potatoes for extra heartiness (par-roast them 10 minutes before adding other ingredients).

Required Equipment

Large rimmed baking sheet
Parchment paper or foil
Mixing bowls
Sharp knife and cutting board
Basting brush
Measuring spoons and cups

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, arrange on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or microwave until heated through.
Not recommended for freezing, as the salmon texture may change.

Serving Suggestions

Pair with warm naan, pita, or crusty bread to soak up the juices.
Serve over fluffy couscous, quinoa, or a bed of fresh greens for a complete meal.
Add a crisp glass of white wine such as Sauvignon Blanc or Pinot Grigio.

Pro Tips

Rest salmon for 2-3 minutes after baking for perfectly moist fillets.
Add lemon wedges to the pan during the last 5 minutes for caramelized acidity.
Cut vegetables similar in size for even roasting.

FAQ

Can I use frozen salmon fillets?

Yes! Thaw frozen fillets overnight in the fridge and pat dry before use for best results.

What other vegetables work well in this recipe?

Try eggplant, green beans, mushrooms, or artichoke hearts for tasty variations.

How can I tell when the salmon is done?

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

Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Serves: 4

Mediterranean Salmon Sheet Pan Dinner

Why You’ll Love This

Ingredients