Mediterranean Salmon Sheet Pan Dinner Recipe

Introduction

This Mediterranean Salmon Sheet Pan Dinner is a vibrant, healthy meal that combines tender salmon with fresh vegetables and bright herbs. It’s easy to prepare, cooks in one pan, and pairs perfectly with a cool, creamy tzatziki sauce.

Ingredients

• 1 lb salmon (sliced into 4 pieces)
• 1 lemon (thinly sliced)
• 1 cup pitted olives (green and kalamata)
• 1 cup cherry tomatoes (halved)
• 2 cups baby potatoes (quartered)
• 3 slices red onion (separated)
• 8 garlic cloves (smashed)
• 3 tbsp olive oil
• 2 tsp coarse sea salt
• 1 tsp pepper
• Fresh sprigs of thyme & rosemary
• 1/2 English cucumber (partially peeled, grated & drained)
• 1.5 tsp kosher salt
• 1 tsp garlic paste (or 2-3 cloves garlic minced)
• 1 tsp white vinegar
• 1 tbsp extra virgin olive oil
• 2 cups plain nonfat Greek yogurt
• 2 tbsp chopped fresh dill

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the salmon fillets evenly on the sheet.
2. Step 2: Place lemon slices on and around the salmon. Add the olives, halved cherry tomatoes, quartered baby potatoes, separated red onion slices, and smashed garlic cloves around the salmon. Sprinkle coarse sea salt and pepper over the salmon and vegetables. Drizzle the entire pan with olive oil and lay fresh sprigs of thyme and rosemary on top of the salmon.
3. Step 3: Bake for 17-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the salmon pieces.
4. Step 4: While the salmon bakes, prepare the tzatziki sauce. Squeeze excess water from the grated cucumber using paper towels. In a small bowl, combine the drained cucumber, kosher salt, garlic paste, white vinegar, extra virgin olive oil, Greek yogurt, and chopped fresh dill. Stir well and refrigerate for up to 3 days.
5. Step 5: Serve the baked salmon and vegetables with a squeeze of fresh lemon juice and a generous dollop of tzatziki sauce.

Tips & Variations

• Try swapping baby potatoes for fingerlings or sweet potatoes for a different flavor and texture.
• Use fresh garlic cloves in the sauce if you prefer a milder flavor to garlic paste.
• Add a pinch of smoked paprika or cayenne pepper to the vegetables before roasting for a subtle smoky or spicy kick.
• For a dairy-free tzatziki, substitute Greek yogurt with unsweetened coconut yogurt.

Storage

Store leftover salmon and vegetables in an airtight container in the refrigerator for up to 2 days. Keep tzatziki sauce separately refrigerated for up to 3 days. Reheat the salmon and veggies gently in a low oven or microwave to avoid drying out the fish. Serve cold tzatziki fresh from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw the salmon completely before cooking to ensure even baking and proper texture.

Is it necessary to squeeze the water out of the cucumber for the tzatziki?

Yes, removing excess moisture prevents the sauce from becoming watery and helps maintain a thick, creamy consistency.

Mediterranean Salmon Sheet Pan Dinner Recipe

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4.4 from 75 reviews

This Mediterranean Salmon Sheet Pan Dinner is a flavorful and easy-to-prepare meal featuring perfectly baked salmon fillets surrounded by roasted baby potatoes, cherry tomatoes, olives, garlic, and red onions. Finished with fresh herbs and a refreshing homemade tzatziki sauce, this dish brings vibrant Mediterranean flavors to your dinner table with minimal cleanup.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salmon and Vegetables

• 1 lb salmon (sliced into 4 pieces)
• 1 lemon (thinly sliced)
• 1 cup pitted olives (green and kalamata)
• 1 cup cherry tomatoes (halved)
• 2 cups baby potatoes (quartered)
• 3 slices red onion (separated)
• 8 garlic cloves (smashed)
• 3 tbsp olive oil
• 2 tsp coarse sea salt
• 1 tsp pepper
• Fresh sprigs of thyme & rosemary

Tzatziki Sauce

• 1/2 English cucumber (partially peeled in stripes, grated & drained)
• 1.5 tsp kosher salt
• 1 tsp garlic paste (or 2–3 cloves garlic minced)
• 1 tsp white vinegar
• 1 tbsp extra virgin olive oil
• 2 cups plain nonfat Greek yogurt
• 2 tbsp chopped fresh dill

Instructions

1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and place the salmon fillets evenly spaced on the sheet.
2. Add Vegetables and Season: Arrange lemon slices, olives, halved cherry tomatoes, quartered baby potatoes, separated red onion slices, and smashed garlic cloves around and on top of the salmon. Sprinkle the salmon and vegetables evenly with coarse sea salt and black pepper. Drizzle 3 tablespoons of olive oil across everything. Place fresh sprigs of thyme and rosemary on top of the salmon for added aroma.
3. Bake: Place the sheet pan in the oven and bake for 17 to 20 minutes. The salmon is done when it flakes easily with a fork; cooking times may vary depending on the thickness of the fillets. The vegetables should be tender and slightly roasted.
4. Prepare Tzatziki Sauce: While the salmon bakes, prepare the tzatziki. Place the grated cucumber in paper towels and squeeze out all excess water. In a bowl, combine the drained cucumber, kosher salt, garlic paste (or minced garlic), white vinegar, extra virgin olive oil, plain nonfat Greek yogurt, and chopped fresh dill. Stir until well mixed. Refrigerate the tzatziki until ready to serve. It can be kept for up to three days.
5. Serve: Once the salmon and vegetables are cooked, serve them hot with a squeeze of fresh lemon juice on top. Accompany the dish with a generous dollop of the prepared tzatziki sauce for a refreshing contrast.

Notes

• The exact baking time depends on the thickness of the salmon fillets; thicker pieces may require a few extra minutes.
• Grating and draining the cucumber well is crucial to prevent watery tzatziki sauce.
• You can substitute baby potatoes with fingerling or new potatoes if desired.
• For added depth, marinate salmon briefly in olive oil, lemon juice, and herbs before baking.
• This dish can be made gluten-free and is suitable for a Mediterranean diet.
• Leftover tzatziki sauce keeps well refrigerated for up to 3 days.

Keywords: Mediterranean salmon, sheet pan dinner, baked salmon, healthy salmon recipe, tzatziki sauce, easy dinner, one pan meal