Sheet Pan Mediterranean Inspired Salmon and Veggies
This sheet pan salmon and veggies takes all of the mediterranean flavors I love to cook with in the warmer months and adapts it with seasonal produce, making it the perfect easy, healthy winter meal. It’s also easily customizable so feel free to add in or take out any vegetables to your preference. Make it for dinner tonight for a veggie and protein packed meal!
Jump to Recipe
Sheeet Pan Mediterranean Inspired Salmon and Veggies Ingredient Notes
Salmon: A rich, omega-3-packed protein that cooks quickly and stays tender in the oven. Its buttery texture pairs well with Mediterranean herbs and citrus. Using filets makes it easy to portion and serve.
Mini potatoes: A hearty and filling base that roasts to a crispy exterior and soft center. Their mild flavor absorbs seasoning well and complements the bright veggies and fish. Perfect for building a balanced one-pan meal.
Kalamata olives: Briny and bold, these add a distinct Mediterranean depth and salty contrast to the dish. Their meaty texture stands up well to roasting. They enhance both the veggies and salmon with rich umami flavor.
Fresh dill: Light and aromatic, dill brings a fresh, herby brightness that balances the savory ingredients. It’s especially complementary to salmon and lemon. Sprinkling it on at the end preserves its flavor and color.
Sheet Pan Mediterranean Inspired Salmon and Veggies
4
servings15
minutes55
minutesThis sheet pan salmon and veggies takes all of the mediterranean flavors I love to cook with in the warmer months and adapts it with seasonal produce, making it the perfect easy, healthy winter meal. It’s also easily customizable so feel free to add in or take out any vegetables to your preference. Make it for dinner tonight for a veggie and protein packed meal!
Keep the screen of your device on
Ingredients
- For the potatoes
1 1/2 pounds mini potatoes, quartered
a few pinches kosher salt, for seasoning
1/2 teaspoon ground black pepper
2 tablespoons olive or avocado oil
- For the sheet pan veggies
2 cups cauliflower florets, chopped into 1-inch pieces
15 ounces can artichoke hearts, drained and halved
2 cups cherry tomatoes, halved
1 cup kalamata olives, pitted
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons dried oregano
- For the salmon
1 1/2 pounds salmon, divided into 4 filets
1 tablespoon olive or avocado oil
kosher salt and ground black pepper, for seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
juice of one lemon
Directions
- Preheat oven to 400F and line a large sheet pan with parchment paper or spray lightly with oil.
- Add the quartered potatoes, salt, ground black pepper, and 2 tablespoons of oil to a medium bowl and mix until fully coated. Transfer to the pan, spread in one even layer, and bake for 20-30 minutes, until tender to a fork.
- While the potatoes roast, combine the cauliflower florets, artichoke hearts, cherry tomatoes, and kalamata olives in the same bowl and season with the salt, ground black pepper, smoked paprika, garlic powder, oregano, and 2 tablespoons of oil. When the potatoes are fork tender, remove from the oven and add the veggies to the sheet pan, spread in one even layer, and bake for another 20-30 minutes, until the potatoes and veggies are crisp.
- Combine the salt, ground black pepper, smoked paprika, garlic powder, and dried oregano in a small bowl, clear space in the center of the pan and place the salmon filets in the middle. Cover the salmon with 1 tablespoon of oil and the spice mix and bake for about 15 minutes, until the salmon reaches an internal temperature of 145F.
- Remove the sheet pan from the oven and top with the chopped parsley and dill. Squeeze the lemon juice over the salmon, then evenly divide among 4 plates to serve.
Notes
- Storage: Store the veggies and salmon in separate airtight containers in the refrigerator for up to 3 days.
- Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
My fiancé and I recently went on a Mediterranean diet for the new year and we were so excited to see this recipe on Jenn’s website!
It’s so quick, easy and super yummy. I’ve also changed the veggies and recipe still works.
We’ve been following her for a while now and have yet to make something we didn’t like. Thanks for the easy, yummy and budget friendly meals!!
This is hands down the best meal I’ve ever made. No joke. I never would have put these ingredients together! It’s suuuuper easy since it’s all on one pan, and it tastes like heaven. It fills you up but you still feel light! The perfect combo of like cozy and energy, if that makes sense.
OMG! Just made this tonight and was a huge hit!! We added crumbled feta cheese on top and it was incredible!!!
Loved this recipe! Flavors are perfectly balanced and it was so easy to throw together.
Just made this, and its a complete winner! Not to mention the least clean up after dinner. Another perfect recipe, thank you so much!! 🙂
Hi
Can you please make this available to Pin?
Absolutely delicious! Flavorful, quick, and easy. The salmon was cooked perfectly using this method. Thank you, Jenn!
Soo delicious, we’ll be doing it again🥰😃😄
At first, I wasn’t sure how I felt about this with potatoes, olives, cauliflower and artichoke hearts but the moment I tasted this dish, I was in love 😍 so yummy, i can’t wait for the leftovers tomorrow!
I’ve tried several of your recipes and this one is our favorite by far. Delicious! My husband said that is restaurant quality and should be a $30 meal.
Love this recipe! I replaced the olives and artichokes with zucchini and peppers
This was DELICIOUS!! I scarfed it down becuase it was so good. Just did it with artichoke and cauliflower to save money, added rice, and it was still amazing!
My husband said that this was the best thing he’s ever eaten. 10/10 recommend!