The Ultimate Mediterranean Sheet Pan Salmon for Busy Weeknights

There’s a question I used to dread every afternoon around 4 PM: “What’s for dinner?” It felt like a daily challenge to find a meal that was quick, healthy, didn’t leave my kitchen looking like a disaster zone, and, most importantly, was something my family would actually be excited to eat. The rotation of tacos, spaghetti, and takeout was getting a little tired.

Then, this recipe came into my life and changed everything. This isn’t just another meal; it’s my secret weapon. This beautiful Mediterranean sheet pan salmon is the answer to that dreaded daily question. It’s a complete, vibrant meal cooked entirely on one pan, bursting with sunny flavors that taste like a coastal vacation.

It’s proof that you don’t have to choose between a delicious dinner and an easy cleanup. You really can have it all!

Why You’ll Fall in Love with This Recipe

I could go on and on, but here are the top reasons this dish has become a staple in my home:

Effortless & Elegant: You get a stunning, restaurant-quality meal with minimal prep and only one pan to wash. It’s the definition of working smarter, not harder, in the kitchen.
Incredibly Flavorful: The combination of tender roasted vegetables, flaky salmon, briny olives, and a bright finish of lemon and fresh herbs is simply sensational. It’s a feast for the eyes and the palate.
Nourishing & Healthy: Packed with protein, healthy fats, and tons of veggies, this is a meal you can feel amazing about serving. It’s a perfect example of a delicious DASH diet salmon recipe that’s naturally low in sodium and high in nutrients.

Jump to Recipe Print Recipe

The Ingredients You’ll Need

The magic of this dish comes from simple, fresh ingredients working together. Here’s your shopping list:

Extra-Virgin Olive Oil: The heart of Mediterranean cooking!
Kosher Salt & Coarse-Ground Black Pepper
Smoked Paprika: This is my secret little touch. It adds a whisper of smoky depth that makes the salmon with roasted peppers and tomatoes taste even richer.
Baby Yukon Gold Potatoes: They get wonderfully creamy on the inside with lovely crisp edges.
Bell Peppers & Grape Tomatoes: A colorful trio that gets sweet and tender in the oven.
Garlic & Lemons: These are non-negotiable for that classic Mediterranean zing!
Mixed Fresh Herbs (Parsley, Mint, Dill): Please use fresh if you can! The burst of freshness from the parsley and mint, combined with the distinctive taste of dill, is what truly elevates this lemon herb salmon sheet pan from good to unforgettable.
Skinless Salmon Fillets
Kalamata Olives: For that perfect briny, salty bite.

Step-by-Step Instructions

Ready to make some magic? It’s easier than you think.

Prep the Pan: First things first, get your oven preheating to a nice and hot 400°F (200°C). Grab your biggest sheet pan! In a large bowl, toss your potatoes, bell peppers, and tomatoes with olive oil, sliced garlic, and all your seasonings. Tumble them onto the sheet pan and spread them out.
First Roast: Slide that pan into the oven for about 25 minutes. This gives the heartier vegetables a head start to get perfectly tender.
Season the Salmon: While the veggies are roasting, pat your salmon fillets completely dry. This is key! Drizzle them with the rest of the olive oil and get them nicely coated.
The Final Bake: Carefully take the pan out of the oven. Scooch the vegetables over to make little nests for your salmon fillets, then place them on the pan. Pop it all back into the oven for another 12-15 minutes.
Check for Doneness: You’ll know it’s ready when the potatoes are tender and the salmon flakes easily with a fork. It should be beautifully opaque and moist.
The Grand Finale: This is the most important step! As soon as it comes out of the oven, shower everything with fresh lemon zest. Then, sprinkle over your big handful of chopped fresh herbs and olives, and finish with a generous squeeze of lemon juice.

The Secrets to Success

These simple tips will guarantee a perfect result every single time:

Don’t Crowd the Pan: Give your vegetables space! If they are piled on top of each other, they will steam instead of roast, and you’ll miss out on those delicious caramelized edges. Use your largest rimmed baking sheet.
Dry Salmon is Happy Salmon: I mentioned it before, but it bears repeating. Patting the salmon fillets dry with a paper towel ensures the olive oil adheres properly and helps the exterior cook to a perfect texture.
Finish Fresh: The final flourish of herbs and lemon juice at the end is not just a garnish. It awakens all the flavors and adds a vibrant, fresh dimension that cuts through the richness of the salmon.

Frequently Asked Questions (FAQ)

Can I use other vegetables for this sheet pan salmon and vegetables recipe?

Absolutely! This recipe is incredibly flexible. Asparagus, zucchini, red onion, or broccoli florets are fantastic additions. Just be mindful of cooking times—add quicker-cooking veggies like asparagus during the last 10-15 minutes of roasting.

What if I only have dried herbs?

Fresh is truly best here for that bright flavor, but in a pinch, you can substitute dried herbs. Use about one-third the amount of dried herbs as you would fresh (so about 1 teaspoon of dried for every 1 tablespoon of fresh).

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. You can enjoy the vegetables cold in a salad the next day, or gently reheat everything in a low-temperature oven or microwave until just warmed through.

Give This a Try!

I truly hope you give this Mediterranean sheet pan salmon a try. It’s more than just a recipe; it’s a solution for those busy days when you crave something wholesome and delicious without the fuss.

Make it your own, share it with people you love, and please let me know how it turns out! Happy cooking!

Aegean-Style Sheet Pan Salmon with Roasted Vegetables

This vibrant, one-pan meal delivers a symphony of coastal flavors with minimal cleanup. It's a nourishing and colorful centerpiece, perfect for a healthy weeknight dinner that feels effortlessly elegant.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 6

Course: Main Course

Cuisine: Mediterranean-Inspired

Calories: 462

Ingredients Equipment Method Notes

Ingredients

Pantry & Seasonings

3½ tablespoons extra-virgin olive oil divided
1¼ teaspoons kosher salt
1 teaspoon coarse-ground black pepper
½ teaspoon smoked paprika

Produce

1⅔ pounds about 750 g baby Yukon Gold potatoes, halved
3 medium bell peppers a mix of red, orange, and yellow, seeded and sliced into strips
3 cups about 1 pint grape tomatoes
8 large garlic cloves thinly sliced
2 medium lemons
2 cups loosely packed mixed fresh herbs e.g., flat-leaf parsley and mint, roughly chopped
3 tablespoons fresh dill finely chopped

Protein & Garnish

6 skinless salmon fillets about 5 oz / 140 g each
⅓ cup brine-cured Kalamata olives pitted and roughly chopped

Equipment

Heavy-duty half-sheet pan
Large mixing bowl
Chef's knife and cutting board
Microplane or fine zester

Method

Oven Prep & Vegetable Toss : Position an oven rack in the center and preheat to 400°F (200°C). In a large bowl, combine the halved potatoes, sliced bell peppers, and grape tomatoes. Drizzle with 2 tablespoons of the olive oil, then sprinkle with the sliced garlic, kosher salt, black pepper, and smoked paprika. Toss thoroughly until everything is evenly coated.
Initial Vegetable Roast : Spread the vegetable mixture in a single, even layer on the heavy-duty half-sheet pan. Transfer to the preheated oven and roast for 25 minutes, allowing the potatoes to begin softening and the peppers to become tender.
Prepare the Salmon : While the vegetables are roasting, prepare the salmon. Pat the fillets completely dry with a paper towel. Arrange them on a plate or small tray and drizzle with the remaining 1½ tablespoons of olive oil, using your fingers to coat all sides.
Combine & Final Bake : After 25 minutes, carefully remove the pan from the oven. Gently move the vegetables to create spaces for the salmon fillets. Place the seasoned salmon on the pan among the vegetables. Return the pan to the oven and bake for another 12 to 15 minutes.
Check for Doneness : The meal is ready when the potatoes are fork-tender and the salmon is opaque and flakes easily with a fork. For precision, the internal temperature of the salmon should register 140°F (60°C) in the thickest part.
Stage 6: Finish with Freshness : Remove the sheet pan from the oven. Zest one of the lemons directly over the entire pan. In a small bowl, combine the chopped fresh parsley, mint, dill, and Kalamata olives. Sprinkle this vibrant mixture evenly over the salmon and vegetables. Finally, cut both lemons in half and squeeze the juice from two halves over the dish. Serve immediately with the remaining lemon wedges on the side.

Notes

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables hold up well, but the salmon is best enjoyed fresh. Reheat gently in a low-temperature oven or microwave.

Ingredient Swaps: Feel free to substitute asparagus spears or zucchini chunks for the bell peppers; just add them during the final 15 minutes of baking. If you don't have Kalamata olives, capers (rinsed) or chopped artichoke hearts make a wonderful alternative.

Serving Suggestion: This dish is a complete meal, but for extra heartiness, it can be served alongside a simple green salad with a light vinaigrette or a dollop of plain Greek yogurt or tzatziki.