Description
This Sheet Pan Mediterranean Salmon recipe combines tender, flaky salmon fillets with a colorful medley of roasted Mediterranean vegetables and olives. Expertly seasoned with herbs and spices, this dish is an easy, healthy, and flavorful weeknight dinner that requires minimal cleanup and delivers vibrant, wholesome flavors all in one pan.
Ingredients
Scale
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
- 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
Other
- ½ cup mixed pitted olives
- Lemon wedges (for serving)
Instructions
- Preheat Oven: Preheat the oven to 425° F (218° C) and line a rimmed baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Vegetables: In a mixing bowl, combine the zucchini, red bell pepper, red onion, and potatoes. Drizzle with 2 teaspoons olive oil and season with ½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, 1 teaspoon dried parsley, and 1 teaspoon dried oregano. Toss well until all vegetables are evenly coated with the seasoning.
- Roast Vegetables: Spread the seasoned vegetables in an even layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes, until vegetables are partially cooked and beginning to soften but not fully tender.
- Season Salmon: While the vegetables roast, drizzle the salmon filets with 1 teaspoon 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 to let the flavors meld.
- Add Salmon and Olives: Remove the baking sheet from the oven and gently push the vegetables to create space for the salmon fillets. Place the seasoned salmon on the baking sheet and scatter the mixed pitted olives around and on top of the fillets. Return the pan to the oven.
- Finish Roasting: Roast everything together for an additional 15 minutes until the salmon is cooked through, flakes easily with a fork, and the vegetables are tender and slightly golden.
- Serve: Remove from oven and serve immediately, garnishing with lemon wedges to squeeze over the salmon and vegetables for a fresh finish.
Notes
- Make sure the salmon fillets are evenly sized for consistent cooking.
- You can substitute other Mediterranean vegetables like cherry tomatoes or artichoke hearts if desired.
- If preferred, skin-on salmon can be used, but adjust cooking time slightly.
- Using parchment paper makes for easier cleanup and prevents sticking.
- Feel free to use fresh herbs like parsley and oregano instead of dried for a brighter flavor.
- Leftovers can be refrigerated for up to 2 days and gently reheated.
