Greek Sheet Pan Salmon
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Need a delicious, no-fuss dinner that’s packed with nutrition? This Greek Sheet Pan Salmon is quick, vibrant, and full of Mediterranean goodness—all made in one pan!
If you like the Greek Salmon with feta, don’t miss my other sheet pan salmon dishes: the Spicy Crunchy Salmon and Broccoli and Mediterranean Sheet Pan Salmon with Zucchini Noodles are both simple, flavorful, and sure to impress!
Perfect for busy weeknights, this recipe brings together fresh salmon, colorful veggies, and bold flavors in a way that’s both satisfying and simple. The real star? That Greek salmon marinade—a zesty blend of olive oil, fresh dill, and garlic that transforms the salmon into a tender, flavor-packed delight. With minimal prep and just one sheet pan to clean, you get a nutrient-dense meal that doesn’t skimp on taste. Whether you’re chasing heart-healthy omega-3s or just looking to upgrade your dinner game, this dish has you covered!
Why You’ll Love This Recipe
It’s fresh, flavorful, and loaded with heart-healthy omega-3s and nutrient-packed veggies. The best part? It all bakes on one sheet pan—minimal effort, maximum flavor, and a quick cleanup win. With the Greek salmon marinade and tangy, melted feta topping it all off, this Mediterranean-inspired dish is an anti-inflammatory, nutrient-dense meal that’s as easy as it is delicious!
Let’s Get Cooking!
Ingredients and Substitutions
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Veggies – in all the colors of the rainbow: Asparagus, cherry tomatoes, lemons (for slices and juice), and red onion
- Omega 3 Super Star: Salmon filets (skin on)
- Flavor Boost: Crumbled feta cheese, fresh dill, garlic, olives (optional)
- Pantry Staples: Fresh ground pepper, olive oil, sea salt
Subs + Additions
- Subs: If you don’t like olives (we can’t all be friends), eliminate them and add a little more salt.
Tools
- Small mixing bowl
- Whisk
- Sheet pan
- Sharp cutting knife
- Cutting board
How to Make
Step 1: Make the Greek Marinade (aka the dill mixture)
In a small bowl, whisk together olive oil, freshly chopped dill, salt, and freshly crushed garlic. Pour the marinade over the salmon and allow it to hang out while you prepare the veggies
Step 2: Prepare the veggies
Snap the asparagus to remove the woody bottom, add to a large bowl with olives thickly sliced red onion, and cherry tomatoes. Cover all the veggies with the remaining fresh dill marinade and toss together to coat.
Step 3: Arrange on the Sheet Pan and Cook
Arrange the salmon and veggies on the sheet pan, tuck into the veggies a few lemon slices. I like to add additional herbs (totally optional). Whatever I have around, thyme, oregano, and rosemary are favorites. Roast in the oven for 15 minutes, or until the salmon flakes easily with a fork. If your filets are thicker, you may need an extra 5 minutes.
COOKING SALMON IN THE OVEN TIP!
Salmon Cooking Tip: Cook at 425° for 4-6 minutes per ½ inch of salmon thickness.
To avoid overcooking the veggies, remove the asparagus around the 10-15 minute mark if needed.
Finish with a Flourish and Enjoy!
In my book all things are made better by feta, I sprinkle feta on top before serving and add a generous squeeze of fresh lemon juice.
Storage
- STORAGE – Store in an airtight container for 3 days
- REHEATING – Reheat in the oven at 350° for 10-15 minutes or until warm.
- FREEZING – Freeze for up to 1 month in an airtight freezer-safe storage container.
🤓 Abra’s Nutrition Tips!
Eating for health can be as colorful as it is powerful! Incorporating a variety of vibrant veggies into your meals doesn’t just make your plate prettier—it packs a serious nutritional punch. This concept of “eating the rainbow” ensures you’re loading up on phytonutrients, those natural compounds that help protect plants (and you!) from environmental damage. Each color in your food spectrum offers unique health benefits: red tomatoes are rich in lycopene (great for heart health), green asparagus brings in chlorophyll and vitamin K, and purple olives provide anthocyanins, known for their anti-inflammatory properties. By mixing up your veggie game, you’re covering all your nutritional bases!
Now, pair this colorful variety with omega-3-rich salmon, and you’ve got a powerhouse combo for your body and brain. Omega-3s, like EPA and DHA, found abundantly in wild salmon, are champions for heart health and brain function. They help reduce inflammation, improve cholesterol levels, and even support mental clarity. Omega-3s work alongside the phytonutrients in your veggies to keep inflammation in check and boost overall wellness. Eating the rainbow plus omega-3s is a perfect recipe for longevity, vitality, and a happy heart!
Dietary Modifications
- Gluten-Free – naturally gluten free
- Whole 30 – hold the feta cheese
- Paleo – hold the feta cheese
- Keto – naturally keto friendly
FAQ
Allow about 1/3 pound of fish per person. Of course, it will depend on the amount of vegetables served along with it, but this is a good-sized portion.
Yes, you can use frozen salmon; just make sure to thaw completely and pat dry before adding the greek salmon marinade and cooking.
Using parchment paper can make for easy cleanup, but you can also lightly grease the baking sheet if you prefer not to use parchment paper.
More dinner ideas:
Greek Lemon Chicken and Potatoes
Sheet Pan Lasagna
Salmon Wellington
Greek Salmon Rice Bowls
Check out my Mediterranean recipes and quick weeknight dinner recipes roundups for more tastiness!
If you’ve tried this recipe, don’t forget to rate and comment!
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Greek Sheet Pan Salmon
Ingredients
- 1 1/2 lbs Wild Salmon Cut into filets – about 4 large filets
- 1/4 cup fresh dill finely chopped
- 3 tbsp olive oil divided
- 1 clove garlic crushed
- 1 bunch asparagus trimmed
- 1 cup grape tomatoes
- 1/2 cup kalamata olives
- 1 small red onion sliced
- 1/2 tsp salt divided
- 1/4 tsp black pepper
FOR SERVING
- fresh lemon wedges
- 1/4 cup crumbled feta cheese
Instructions
- Preheat oven to 425°
- In a small bowl combine 2 tbsp olive oil with 1/4 cup freshly chopped dill, 1/4 tsp sea salt, and 1 crushed clove of garlic. Whisk to combine.
- Place salmon filets skin side down on a baking sheet, top each salmon filet with 1/2 of the fresh dill mixture.
- Add to a large bowl asparagus (trimmed), tomatoes, olives (optional), red onions toss with remaining dill mixture. Arrange on sheet pan around salmon adding additional sliced lemon.
- Roast in the oven for 15 minutes, or until salmon easily flakes and is tender. If your salmon filets are extra thick it could take an additional 5 minutes (best formula is 4-6 minutes per 1/2 inch of salmon)- if salmon has to cook longer I recommend removing the asparagus so as not to overcook. Most asparagus will be done around the 10-15 minute mark.
- Remove from oven and scatter crumbled feta cheese over the salmon and veggies, return to the oven for 2 more minutes
- Serve with a squeeze of lemon juice
Notes
Nutrition
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
