Greek Lemon Garlic Sheet Pan Salmon with Potatoes

I love a good sheet pan meal. Not only is it less dishes for me to wash, but they are versatile, and family-friendly. This sheet pan salmon recipe is just that. It’s so delcious, nutritious, and can easily become one of your staple weeknight meals.

❤️ Why You’ll Love Sheet Pan Salmon

• Easy: This recipe requires just a few simple ingredients and about 40 minutes to make. It’s easy peasy
• Healthy: This meal is full of healthy, wholesome ingredients and a lean, healthy protein
• Versatile: Make this sheet pan recipe your own by adding your favorite veggies or swapping out the salmon for your favorite fish or protein

🍲 Ingredients

Salmon – Salmon is a great source of protein with heart-healthy omega-3 fatty acids. It helps support your heart health by helping reduce your cholesterol and blood pressure. Salmon is a staple in our house because it’s so versatile. I always make sure to buy BAP-certified salmon and other seafood.

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BAP-certified seafood is an aquaculture, or fish farming, certification program that exists to ensure your seafood is being sourced responsibly. They ensure that it meets four key requirements—environmental, social, food safety, and animal health & welfare throughout the production chain so you can feel confident in what you’re eating.

👩‍🍳 How to Make Sheet Pan Salmon

1. Preheat the oven to 375F.
2. Make the lemon garlic sauce: Whisk together lemon juice, olive oil, dijon, mustard, dried oregano, pressed garlic cloves and salt and pepper. Set aside.
3. To a large sheet pan add halved baby potatoes Drizzle with half of the lemon garlic sauce, toss and then roast for 20 minutes.
4. Once the potatoes have roasted, add the halved tomatoes to the sheet pan and gently toss. Nestle the salmon filets in between the potatoes and tomatoes on the pan. Divide the rest of the lemon garlic sauce evenly between the filets, drizzling on top of each. Finally, add the lemon slices to the sheet pan, on the salmon filets and nestled into the potatoes and tomatoes.
5. Place back in the oven for 8-12 minutes or until the salmon is cooked through to your desired temperature.
6. Serve topped with cubed/crumbled feta, fresh herbs and tzatziki.

🪄 Tips and Tricks

• This recipe is also great for meal-prep lunches!
• Use your favorite BAP-certified salmon of choice (i.e. coho, Atlantic, etc.)

🗒 Variations

• Protein: Choose another type of seafood you enjoy or use chicken instead
• Vegetables: Swap out the veggies with any veggies you desire like carrots, sweet potatoes, brussels sprouts, etc.
• Serving: Serve with your fav dip or sauce, and whatever fresh herbs you have on hand

🗒 Best served with

• Black Eyed Peas Salad
• Greek Cabbage Salad
• Chopped Green Salad

👝 How to Store Leftovers

Best made fresh but you can store leftovers in an airtight container in the fridge for up to two days.

🤔 Common Questions

Greek Lemon Garlic Sheet Pan Salmon with Potatoes

5 from 26 votes

This sheet pan salmon recipe with tomatoes and potatoes is so easy, mess-free, and a great go-to dinner for a busy night.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Greek-Inspired

Servings 4

Calories 614 kcal

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Ingredients

  

1x2x3x

• 1 1/2 lbs (650-700g) baby potatoes, halved
• 4 BAP certified salmon filets
• 1 pint baby tomatoes, halved and seasoned with a big pinch of salt
• 1 lemon, sliced

For the lemon garlic sauce

• juice of 1 lemon
• 1/4 cup olive oil
• 1 tbsp dijon mustard
• 1 tbsp dried oregano
• 3 garlic cloves, pressed (or 1 tbsp garlic powder)
• 1 1/2 tsp salt
• 1/2 tsp pepper

For serving

• tzatziki (use our easy Greek tzatziki recipe)
• 1 cup cubed or crumbled feta cheese
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley

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Instructions

 

• Preheat the oven to 375F.
• Make the lemon garlic sauce: Whisk together lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic cloves and salt and pepper. Set aside.
• To a large sheet pan add halved baby potatoes. Drizzle with half of the lemon garlic sauce, toss and then roast for 20 minutes.
• Once the potatoes have roasted, add the halved tomatoes to the sheet pan and gently toss. Nestle the salmon filets in between the potatoes and tomatoes on the pan. Divide the rest of the lemon garlic sauce evenly between the filets, drizzling on top of each. Finally, add the lemon slices to the sheet pan, on the salmon filets and nestled into the potatoes and tomatoes.
• Place back in the oven for 8-12 minutes or until the salmon is cooked through to your desired temperature.
• Serve topped with cubed/crumbled feta, fresh herbs and tzatziki.

Video

Notes

• If you like this recipe you’ll love our Steelhead Trout Recipe
• This recipe is also great for meal-prep lunches!
• Use your favourite BAP certified salmon of choice (i.e. coho, atlantic etc)

Nutrition

Calories: 614kcal | Carbohydrates: 42.9g | Protein: 42.6g | Fat: 31.7g | Saturated Fat: 9.6g | Polyunsaturated Fat: 4.9g | Monounsaturated Fat: 15g | Cholesterol: 100.9mg | Sodium: 1423.6mg | Fiber: 6.3g | Sugar: 8.6g

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