Description
This Sheet Pan Mediterranean Salmon recipe combines tender, flaky salmon fillets with a colorful array of roasted Mediterranean vegetables. Seasoned with classic herbs and spices, and topped with mixed olives and fresh lemon wedges, it’s a simple, healthy, and flavorful dinner cooked all on one pan for easy prep and clean-up.
Ingredients
Scale
Vegetables
- 1 medium zucchini, cut into ½-inch thick rounds
- 1 red bell pepper, stemmed, seeded, and sliced
- 1 small red onion, cut into chunks
- 8 ounces white potato (about 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
- 4 skinless salmon filets (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
To Serve
- Lemon wedges
Instructions
- Preheat the oven: Preheat your oven to 425° F (220° C) and line a rimmed baking sheet with parchment paper to prevent sticking and ensure easy clean-up.
- Season the vegetables: In a large mixing bowl, combine the zucchini rounds, sliced red bell pepper, chopped red onion, and halved potato rounds. Drizzle with 2 teaspoons of extra virgin olive oil. Sprinkle 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 coat all the vegetables evenly with the seasoning.
- Roast the vegetables: Spread the seasoned vegetables in an even layer on the prepared baking sheet. Place in the oven and roast for 20 minutes, allowing them to partially cook and develop tenderness while maintaining some firmness.
- Prepare the salmon: While the vegetables roast, drizzle the salmon filets with 1 teaspoon extra virgin olive oil. Season each filet evenly with ¼ teaspoon sweet paprika, ½ teaspoon garlic powder, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside until the vegetables are ready.
- Add salmon and olives to the pan: Remove the baking sheet from the oven and gently push the cooked vegetables aside to make room for the salmon filets. Place the seasoned salmon fillets on the baking sheet and scatter ½ cup of mixed pitted olives over and around the salmon.
- Finish roasting: Return the pan to the oven and continue roasting for an additional 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Remove from the oven and serve immediately, pairing the roasted salmon and vegetables with fresh lemon wedges for squeezing over the top to add brightness and acidity.
Notes
- You can substitute white potatoes with sweet potatoes for a different flavor and added nutrients.
- Use skin-on salmon fillets if preferred; it may help retain moisture during roasting.
- Feel free to add other Mediterranean vegetables such as cherry tomatoes or artichoke hearts.
- Make sure to space the salmon and vegetables evenly to ensure even cooking.
- Check salmon doneness by ensuring it flakes easily with a fork and is opaque throughout.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
