sheet-pan-greek-salmon-cherry-tomatoes-olives

Sheet Pan Greek Salmon with Cherry Tomatoes and Olives

TOTAL
30min
PREP
15min
COOK
15min
Easy

Experience the vibrant flavors of Greece with this incredibly easy Sheet Pan Greek Salmon. Tender salmon fillets are baked to perfection alongside juicy cherry tomatoes, briny Kalamata olives, and sharp red onion, all coated in a bright lemon-herb marinade. This healthy and delicious meal is perfect for a quick weeknight dinner with minimal cleanup.

450 Calories
35g Protein
15g Carbs
30g Fats

*Nutrition per serving

Sheet Pan
Salmon
Greek
Mediterranean

Ingredients

Servings: 4
4 (approximately 150g (5.3 oz) each) Salmon fillets
300g (2 cups) Cherry tomatoes
100g (2/3 cup) Kalamata olives
1 medium (150g (1.3 cups)) Red onion
60ml (1/4 cup) Extra virgin olive oil
1 large Lemon
2 tsp Dried oregano
2 cloves Garlic
1 tsp Salt
1/2 tsp Black pepper
2 tbsp (15g) Fresh parsley

Steps

1

Preheat your oven to 200°C (400°F). Line a large baking sheet (approximately 33cm x 45cm (13 x 18 inches)) with parchment paper for easy cleanup. Ensure the parchment paper covers the entire surface of the baking sheet to prevent sticking.

2

Prepare the lemon-herb marinade. In a small bowl, whisk together the extra virgin olive oil (60ml / 1/4 cup), the juice of one large lemon, dried oregano (2 tsp), minced garlic (2 cloves), salt (1 tsp), and freshly ground black pepper (1/2 tsp). Mix until thoroughly combined.

3

Add the vegetables to the baking sheet. Place the cherry tomatoes (300g / 2 cups), pitted Kalamata olives (100g / 2/3 cup), and thinly sliced red onion (1 medium) onto the prepared baking sheet. Drizzle about half of the lemon-herb marinade over the vegetables. Toss gently to coat them evenly.

4

Arrange the salmon fillets. Make four spaces among the vegetables on the baking sheet. Place one salmon fillet (approximately 150g / 5.3 oz each) in each space, ensuring they are not overcrowded. This allows for even cooking.

5

Marinate the salmon. Spoon the remaining lemon-herb marinade evenly over the top of each salmon fillet. Ensure each piece is well-coated.

6

Bake the sheet pan meal. Place the baking sheet into the preheated oven. Bake for 12-18 minutes, depending on the thickness of your salmon fillets and your desired level of doneness. The salmon should be opaque and flake easily with a fork. The cherry tomatoes should be slightly burst and softened. A good visual cue is that the salmon will turn from translucent pink to a solid pink and flake easily.

💡

Thicker fillets will require closer to 18 minutes, while thinner ones might be done in 12 minutes. Avoid overcooking the salmon, as it can become dry.

7

Rest and garnish. Once baked, carefully remove the baking sheet from the oven. Let the salmon rest on the pan for about 2-3 minutes. This allows the juices to redistribute, keeping the fish moist. Sprinkle the fresh chopped parsley (2 tbsp / 15g) over the salmon and vegetables for a burst of freshness and color.

8

Serve immediately. Serve the Sheet Pan Greek Salmon directly from the pan, ensuring each person receives a salmon fillet along with a generous portion of the roasted vegetables and pan juices. You can add extra lemon slices on the side for those who desire more citrus flavor.

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