This healthy Mediterranean salmon sheet pan dinner is a simple, anti-inflammatory meal made with salmon, vegetables, olives, and fresh lemon in one pan. It’s a simple, hassle-free meal rich in omega-3.
Sheet Pan Mediterranean Salmon
Whether you’re following an anti-inflammatory or Mediterranean diet, or just want a simple, nutritious dinner that ticks a lot of boxes, this Sheet Pan Mediterranean Salmon is a great dish you can repeat over and over again. It’s naturally gluten-free, dairy-free, Whole30 friendly, and everything is cooked together in one sheet.
Pan for fuss-free eating. The salmon is grilled with potatoes and colorful vegetables, then seasoned with garlic, oregano and parsley, then finished with brined olives and fresh lemon for an uncomplicated, bold and satisfying flavor.
Why This Salmon Recipe Works
- Essentials of my daily life: I try to eat salmon a few times a week to get my omega-3s, and this sheet pan method actually makes it easy to stick to that habit.
- Where I go on busy nights: Choose sheet pan meals when you want a real dinner without having to stand over the stove. We roast everything together, mostly hands-free.
- Reliable results with less effort: Seasoning salmon and vegetables, putting them in a pan, and then putting them in the oven always tastes better.
- Minimal cleanup: Line your baking sheets with parchment paper to make dishwashing quick and easy.
- Balanced and satisfying: This meal is filled with protein-rich salmon and plenty of vegetables to give you a feeling of fullness without being overwhelming.
materials needed
Here’s what you need to make this easy sheet pan Mediterranean salmon. See recipe card below for exact measurements.
- vegetable: Zucchini, red pepper, red onion, white potato
- Vegetable seasoning: Coat with olive oil and sprinkle with kosher salt, pepper, garlic powder, dried parsley, and dried oregano.
- Skinless salmon fillets: I always buy fresh, wild salmon from my local fishmonger. However, frozen or farmed salmon also works. Thaw frozen fish in the refrigerator the day before use.
- Salmon seasoning: Olive oil, sweet paprika, garlic powder, kosher salt, pepper
- Mixed seeded olives: Look for olive bars in supermarkets or buy bottled olive bars. I think it would be delicious to mix Kalamata olives and Castelvetrano olives.
- lemon: Slice the lemon and eat it with the fish.
How to Make Sheet Pan Mediterranean Salmon
Prepare the onions, green peppers, and zucchini by chopping them the day before. See recipe card below for printable instructions.
- Season the vegetables Olive oil and spices. Spread evenly on a baking sheet lined with parchment paper. Leave space between vegetables so they can get soggy if you bake them rather than steam them.
- Please roast the vegetables at 425°F for 20 minutes. They will not become completely soft.
- Season the salmon With oil and spices.
- Grilled Salmon: Push the vegetables aside to make room for the fillets. Top each fish with an olive and bake for 15 minutes, until the fish flakes easily with a fork. (Depending on the thickness of the fillet, it may take more or less time. Be careful not to overcook it.)
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- Protein Options: If you don’t like salmon, replace it with thick white fish such as cod, flounder, or sea bass. Adjust vegetable roasting times if using a different protein. For the shrimp, roast the vegetables for 27 minutes, then add the shrimp during the last 8 minutes. For boneless, skinless chicken thighs, cook the vegetables for 5 minutes, then the chicken for 30 minutes.
- Switch up your vegetables: Try swapping zucchini for yellow squash, using different colored peppers, or pairing them with Yukon Golds or red potatoes. You can also replace one of the vegetables with cauliflower or cherry tomatoes.
- Double your vegetables: If you want more vegetables, use a second pan and double the ingredients, leaving the salmon intact.
- Don’t like olives? Omit or substitute with capers.
- Add a taste of the Mediterranean Serve with feta cheese and fresh dill or tzatziki.
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- Refrigerated storage Up to 3 days’ worth of Mediterranean salmon and vegetables.
- How to reheat: I know microwaving fish can be controversial, but you can microwave leftovers for 30 to 60 seconds. Or reheat in a 325F oven until warm, 5 to 10 minutes.
More Sheet Pan Recipes You’ll Love
For more easy dinner ideas, check out: five delicious Sheet pan recipes to inspire your next meal!
produce: night soil
Serving Size: 1 Sirloin, 1 cup vegetables
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Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
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Add pumpkin, bell pepper, red onion, and potatoes to mixing bowl. Drizzle with olive oil and season with salt, pepper, garlic powder, dried parsley, and dried oregano. Mix until all the seasoning is absorbed. Transfer the vegetable mixture to a baking sheet and spread into an even layer.
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Transfer the baking sheet to the oven and bake for 20 minutes, until the vegetables are partially cooked but not completely soft.
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Meanwhile, drizzle the salmon fillets with olive oil and season with smoked paprika, garlic powder, salt, and pepper. Set aside.
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Remove the baking sheet from the oven and move the vegetables slightly to make room for the salmon fillets. Place the salmon on the baking sheet, top with the olives, and return the pan to the oven. Bake for 15 minutes, until the salmon is cooked through and easily pulled apart with a fork.
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Remove from the oven and serve with salmon, vegetables and lemon wedges.
Final step:
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If you want to double the vegetables, you can use a second sheet pan.
clothing material: 1 Sirloin, 1 cup vegetables, calorie: 380 calorie, carbohydrate: 18 g, protein: 36.5 g, province: 18 g, Saturated Fat: 3.5 g, Cholesterol: 93.5 mg, sodium: 711.5 mg, fiber: 3.5 g, sugar: 4.5 g
