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Sheet Pan Mediterranean Salmon Recipe

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4 from 8 reviews

This Sheet Pan Mediterranean Salmon recipe features tender, perfectly roasted salmon fillets paired with a colorful medley of seasoned vegetables and briny olives. The dish is rich in Mediterranean flavors like oregano, parsley, and paprika, all cooked effortlessly on a single baking sheet for a healthy and convenient meal perfect for weeknights.

Ingredients

Vegetables

  • 1 medium zucchini, cut into ½-inch thick rounds
  • 1 red bell pepper, stem and seeds removed, sliced
  • 1 small red onion, cut into chunks
  • 8 ounces white potato (from 1 large potato), cut into ½-inch thick rounds and halved

Vegetable Seasoning

  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano

Salmon and Topping

  • 4 skinless salmon fillets (6 ounces each)
  • 1 teaspoon extra virgin olive oil
  • ¼ teaspoon sweet paprika
  • ½ teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup mixed pitted olives
  • Lemon wedges, for serving

Instructions

  1. Preheat Oven: Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
  2. Prepare Vegetables: In a mixing bowl, combine zucchini, red bell pepper, red onion, and potatoes. Drizzle with 2 teaspoons of extra virgin olive oil, then season with ½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, 1 teaspoon dried parsley, and 1 teaspoon dried oregano. Toss thoroughly to evenly coat all veggies in the seasoning, then spread them in an even layer on the prepared baking sheet.
  3. Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 20 minutes. This step partially cooks them, so they remain firm and not overly tender when the salmon is added later.
  4. Season Salmon: While the vegetables roast, drizzle the salmon fillets with 1 teaspoon extra virgin olive oil and season both sides with ¼ teaspoon sweet paprika, ½ teaspoon garlic powder, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside until vegetables are ready.
  5. Add Salmon to Pan: Remove the baking sheet from the oven, gently push the veggies to the side to create space, and place the salmon fillets on the pan. Top the salmon with ½ cup mixed pitted olives for added Mediterranean flavor and texture.
  6. Roast Salmon and Vegetables: Return the baking sheet to the oven and roast everything together for an additional 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  7. Serve: Remove the sheet pan from the oven and serve the salmon fillets alongside the roasted vegetables, garnished with lemon wedges for a bright, fresh finish.

Notes

  • You can swap white potatoes with sweet potatoes for a different flavor and higher vitamin A content.
  • Be sure not to overcook the salmon; check for doneness by seeing if it flakes easily with a fork.
  • Using parchment paper simplifies cleanup and prevents the veggies and salmon from sticking to the pan.
  • If you prefer skin-on salmon, adjust cooking time slightly as needed.
  • Mixed pitted olives add a salty, tangy contrast; feel free to omit or substitute with capers if desired.

Find it online: https://marthatasty.com/sheet-pan-mediterranean-salmon-recipe/