Description
A healthy and flavorful sheet pan Greek salmon recipe featuring seasoned salmon fillets, roasted vegetables, and a tangy lemon-herb dressing. Perfect for an easy weeknight dinner.
Ingredients
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4 salmon fillets (about 6 oz each)
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1 cup cherry tomatoes, halved
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1 zucchini, sliced
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1 red onion, sliced
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1 bell pepper, sliced
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¼ cup Kalamata olives, pitted
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2 tablespoons olive oil
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1 tablespoon lemon juice
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2 teaspoons dried oregano
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2 cloves garlic, minced
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Salt and pepper, to taste
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Fresh parsley and lemon wedges, for garnish
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
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Place salmon fillets and chopped vegetables on the prepared baking sheet.
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Drizzle the olive oil mixture over the salmon and vegetables. Toss vegetables gently to coat.
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Bake for 15–18 minutes, or until the salmon is cooked through and flakes easily with a fork.
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Garnish with fresh parsley and lemon wedges before serving.
Notes
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Use skin-on salmon fillets for added flavor and moisture.
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Swap in seasonal veggies like asparagus or green beans if desired.
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Serve with rice, quinoa, or warm pita bread to complete the meal.