Greek Salmon Sheet Pan Dinner
Lemon, garlic, and oregano bring bright Mediterranean flavor to this Greek salmon sheet pan dinner. Roasted vegetables and artichoke hearts make it a meal!
Servings: 4
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.
Video
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.
Nutrition
Serving: 1salmon fillet with vegetables | Calories: 194kcal | Carbohydrates: 14g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 23mg | Sodium: 981mg | Potassium: 785mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1209IU | Vitamin C: 37mg | Calcium: 49mg | Iron: 1mg
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