Description
This recipe was born from kitchen chaos but became a staple of calm. One Friday meltdown, a lonely salmon fillet and some nearly-forgotten veggies became a Greek-inspired masterpiece. Flaky salmon, herby marinade, caramelized veggies, and creamy feta—all baked on a single sheet pan. It’s a weeknight savior disguised as a Mediterranean escape. It’s the dish I serve when I need less mess, more magic, and dinner that practically cooks itself. Ready to turn your oven into a sunshine factory? Let’s go!
Ingredients
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4 (6 oz) salmon fillets
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1 zucchini, halved & sliced
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1 pint cherry tomatoes
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1 yellow bell pepper, chopped
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1 lb baby potatoes, halved
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½ red onion, sliced
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½ cup Kalamata olives, sliced
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½ cup crumbled feta
Greek Marinade:
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½ cup olive oil
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2 tbsp lemon juice
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1 tbsp fresh dill (or 1 tsp dried)
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3 garlic cloves, minced
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1 tsp dried oregano
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1 tsp dried thyme
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2 tsp Dijon mustard
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1 tsp salt
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½ tsp black pepper
Instructions
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Preheat oven to 400°F (200°C). Line a large sheet pan with parchment.
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Mix marinade: Whisk all marinade ingredients until combined.
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Marinate veggies: Toss potatoes, zucchini, pepper, tomatoes, and onion with half the marinade. Spread on sheet pan in a single layer. Roast 15 mins.
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Prep salmon: Toss salmon with remaining marinade while veggies roast.
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Add salmon to pan among veggies. Roast 12–15 mins more until salmon flakes and veggies are golden.
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Finish: Top with olives and feta. Squeeze fresh lemon over everything.
Notes
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Swap salmon with shrimp, chicken, or chickpeas.
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Add artichokes or capers for extra briny zing.
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Don’t crowd the pan—use 2 pans if needed.
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Serve with couscous, rice, or warm pita for a full feast.
- Prep Time: 10 mins
- Cook Time: 27–30 mins
Nutrition
- Calories: 470 kcal per serving
- Sodium: 600mg
- Fat: 30g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g