Mediterranean Sheet Pan Salmon with Vegetables
This vibrant one pan meal delivers coastal Mediterranean flavors with minimal cleanup. It is a colorful, vegetable-forward centerpiece with a lower sodium profile that is DASH-friendly and fits perfectly into a balanced lifestyle. Ideal for a weeknight dinner that feels effortlessly elegant.
- Total Time1 hour
- Yield6 servings 1x
Ingredients
Scale
- 2½ tablespoons 37.5 mL extra-virgin olive oil, divided
- 1⅔ pounds 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 450 g grape tomatoes
- 8 large garlic cloves (thinly sliced)
- 1 teaspoon 2.5 g coarse-ground black pepper
- 1½ teaspoons 3 g salt-free Greek or Mediterranean seasoning blend
- ½ teaspoon 1.5 g smoked paprika
- ⅛ teaspoon kosher salt
- 6 skinless salmon fillets (5 oz / 140 g each)
- 2 medium lemons
- 2 cups loosely packed (60 g mixed fresh herbs, such as flat-leaf parsley and mint, roughly chopped)
- 3 tablespoons 9 g fresh dill, finely chopped
- ¼ cup 40 g Kalamata olives, rinsed well, pitted, and roughly chopped
Instructions
- Prepare the Oven and Vegetables: Position an oven rack in the center and preheat to 400°F (200°C). In a large mixing bowl, combine the halved potatoes, sliced bell peppers, and grape tomatoes. Drizzle with 1½ tablespoons of the olive oil. Add the sliced garlic, black pepper, salt-free Greek seasoning, smoked paprika, and kosher salt. Toss thoroughly until everything is evenly coated.
- Roast the Vegetables: Spread the vegetable mixture in a single, even layer on a large, heavy-duty sheet pan. Transfer to the preheated oven and roast for 25 minutes to allow the potatoes and peppers to begin softening.
- Season the Salmon: While the vegetables are roasting, pat the salmon fillets completely dry with a paper towel. Arrange them on a plate and drizzle with the remaining 1 tablespoon of olive oil, using your fingers to gently coat all sides.
- Combine and Cook: After 25 minutes, carefully remove the pan from the oven. Gently nudge 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 best results and food safety, the internal temperature of the salmon should register 145°F (63°C) in the thickest part, then rest for 3 minutes before serving.
- Add Fresh Finishings: 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 the rinsed Kalamata olives. Sprinkle this herb 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 for squeezing.
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.
- 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.
Nutrition Facts (1 fillet + 1⅓ cups vegetables): Calories: 440 kcal | Protein: 38 g | Total Carbs: 28 g (Fiber: 7 g, Sugars: 9 g, Added Sugars: 0 g) | Total Fat: 21 g (Saturated Fat: 3.8 g) | Cholesterol: 86 mg | Sodium: 211 mg | Potassium: 1485 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 440