Mediterranean Salmon Sheet Pan Dinner Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
