Recipe Overview
Why you’ll love it: Lemon, garlic, and oregano bring bright Mediterranean flavor to this Greek salmon sheet pan dinner. Roasted vegetables and artichoke hearts make it a meal!
How long it takes: 50 minutes
Equipment you’ll need: bowl, sheet pan
Servings: 4
The Dinner I Make When I Want to Feel Like I Tried
This Greek salmon sheet pan dinner is what I make when I want dinner to feel fresh and wholesome… but I also do not want to work very hard.
The best part is that when dinner’s over, there’s only one pan staring back at me from the sink. That alone makes this recipe a keeper.
What makes it special:
- A light, wholesome dinner. The Mediterranean diet has all kinds of benefits (Healthline) and this Greek salmon sheet pan dinner fits the bill. It has salmon, fresh vegetables, garlic, and olive oil, all staples of the Mediterranean way of eating.
- Big Greek flavor. Sunny lemon, herbaceous oregano, briny artichokes, and lots of garlic bring lots of flavor to this dinner! If you love recipes like my Greek chicken marinade and Greek turkey burgers, you’ll appreciate this vibrant Greek sheet pan dinner too. You’ll feel like you’re enjoying dinner on Santorini—even if it’s the middle of winter in Michigan!
- Dinner on a single pan. You won’t have to figure out what side to pair with your main dish, and there’s no juggling one thing on the stovetop and another in the oven.
- Easy to make. There’s nothing complicated or fussy about this recipe and most of the time needed is hands-off baking time, freeing you up to do other things!
Ingredient Notes
The full ingredient list is in the recipe card below but here are some highlights.
- Salmon: You’ll need four salmon fillets. I usually use skin-on salmon but any kind will work.
- Lemon: Zest the lemon first, then squeeze the juice. You’ll need both!
- Garlic: Mince the garlic finely so it’s evenly distributed in the sauce.
- Dried oregano: Use Greek (or traditional) oregano, not Mexican. The two come from different types of plants and have a different flavor.
- Vegetables: I use zucchini, grape or cherry tomatoes, and red onion, but you can switch things up with eggplant, bell pepper, or other Mediterranean veggies.
- Artichoke hearts: Canned artichoke hearts are fine. Drain well and pat them dry so they roast nicely.
- Lemon wedges, fresh oregano or parsley: You can garnish the sheet pan dinner if you like.
How to Make Greek Salmon Sheet Pan Dinner
Prepare. Take the salmon out of the fridge to come to room temperature (this helps it cook more evenly). Preheat your oven to 425ºF and coat a rimmed sheet pan with oil or nonstick spray.
Make the vinaigrette. Whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a small bowl.
Season the vegetables. Toss the vegetables and artichoke hearts with half of the lemon vinaigrette mixture. Spread the veggies in an even layer.
Roast. Place the pan in the oven and bake for 15 minutes.
Add the salmon. Pat the salmon dry and add it to the pan, pushing aside the vegetables to make room. Brush the rest of the vinaigrette over the top.
Continue roasting. Return the pan to the oven and cook for 15 minutes more, or until the salmon flakes easily and/or reaches 145ºF in the thickest part.
Serve. Cool for 5 minutes, then serve with lemon wedges and fresh herbs if desired.
Recipe Variations
- Add more brininess. I like artichokes which add a buttery, briny flavor to this Greek salmon sheet pan dinner, but capers or Kalamata olives can be added, too.
- Make potatoes instead of vegetables. If you’ve ever had Greek potatoes, you know potatoes are fantastic with olive oil and lemon! Swap in small red potatoes, cut into 1 inch pieces, for the zucchini, tomatoes, and onions, but keep the artichoke hearts.
Serving Suggestions
- Tzatziki sauce: Add another layer of flavor with store-bought or homemade tzatziki.
- Bread: Pita bread, lavash, or even naan is great for soaking up the juices from the sauce and burst tomatoes. Homemade hummus would go well, too.
- Greek salad: For a crisp, fresh contrast to the tender roasted veggies, pair this Greek salmon sheet pan dinner with Greek salad or chopped Greek salad.
- Rice: For a more filling meal, serve the salmon and vegetables over a plate of yellow rice or Instant Pot brown rice.
Toss leftovers with cooked orzo and Greek salad dressing for an easy work lunch!
Refrigerate: Store leftover Greek salmon and veggies in an airtight container in the fridge for up to 2 days.
Reheat: Warm the salmon and vegetables in the microwave at 50% power or in a covered baking dish in a 325ºF oven until heated through.
More Salmon Recipes
Greek Salmon Sheet Pan Dinner
Ingredients
- 4 salmon fillets, about 6 ounces each (see note)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice (zest the lemon first)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 can (14 ounces) quartered artichoke hearts (not marinated)
- 2 medium zucchini, sliced into ½‑inch half‑moons (about 3 cups)
- 1 pint grape or cherry tomatoes
- ½ large red onion, cut into ½‑inch wedges
Optional Garnishes
- 4 lemon wedges
- 2 tablespoons chopped fresh oregano or parsley
Instructions
- Remove salmon from the refrigerator. Set aside.4 salmon fillets, about 6 ounces each
- Preheat oven to 425°F. Spray a large rimmed sheet pan (18 x 13 inches) with olive oil or nonstick cooking spray.
- In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.2 tablespoons extra virgin olive oil, 1 teaspoon lemon zest, 1 tablespoon freshly squeezed lemon juice, 2 cloves garlic, minced, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Drain the artichoke hearts well, and pat them dry. Add the zucchini, grape tomatoes, red onion, and artichoke hearts to the sheet pan. Drizzle with half of the oil mixture, toss to coat, and spread the vegetables evenly in the pan.1 can (14 ounces) quartered artichoke hearts, 2 medium zucchini, sliced into ½‑inch half‑moons, 1 pint grape or cherry tomatoes, ½ large red onion, cut into ½‑inch wedges
- Place the pan of vegetables in the preheated oven and bake them for 15 minutes.
- Meanwhile, if the salmon is a whole fillet, cut it into 4 evenly-sized portions. Pat the salmon dry. When the vegetables have roasted for 15 minutes, arrange the fillets (skin side down) in the pan, spreading the vegetables around the salmon. Brush the top of the salmon fillets with the remaining oil mixture.
- Return the pan to the oven and roast until the vegetables are tender, and the salmon is done, about 15 minutes. The salmon should flake easily with a fork, and be 145°F in the thickest part. Baking time will depend on the thickness of the salmon fillets.
- Let the sheet pan dinner cool for 5 minutes before serving with lemon wedges and a sprinkle of fresh herbs if you like.
Notes
- Salmon: You can use salmon with the skin on, or skinless salmon. If the salmon is frozen, thaw it in the refrigerator before using. Adjust portion size to your preferences.
- Storage: Refrigerate leftover Greek salmon and veggies in an airtight container in for up to 2 days. Reheat in the microwave at 50% power or in a covered baking dish in a 325ºF oven until heated through
- Optional sauce: If you’d like, serve the salmon sheet pan dinner with tzatziki, a creamy yogurt cucumber sauce.
- Variation: Instead of zucchini, tomatoes, and onions, roast small red potatoes, cut into 1 inch pieces.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I absolutely love this recipe! Such great flavor!
It’s one of my recent favorites too!