This healthy Mediterranean Salmon Sheet Pan Dinner is a quick, anti-inflammatory one-pan meal featuring salmon, roasted vegetables, briny olives, and fresh lemon. It’s an easy, omega-3–rich dinner that requires minimal effort and cleanup.
Sheet Pan Mediterranean Salmon
If you follow an anti-inflammatory or Mediterranean-style diet or simply want a nourishing, no-fuss weeknight dinner, this Sheet Pan Mediterranean Salmon is a dependable favorite. Naturally gluten-free and dairy-free, it’s also compatible with Whole30. Everything cooks together on a single sheet pan: salmon fillets roast alongside potatoes and colorful vegetables, seasoned with garlic, oregano, and parsley, then finished with mixed olives and lemon for bright Mediterranean flavor.
Why This Salmon Recipe Works
- A reliable routine meal: Salmon is an excellent source of omega-3s, and this sheet-pan approach makes it easy to include fish in your rotation several times a week.
- Great for busy nights: Everything roasts together, so you get a full dinner without standing over the stove.
- Low effort, consistent results: Season the vegetables and fish, spread them on a pan, and let the oven do the work.
- Minimal cleanup: Line the baking sheet with parchment for fast cleanup.
- Balanced and filling: Protein-rich salmon paired with a variety of vegetables makes a satisfying, yet light, dinner.
Ingredients You’ll Need
Below are the items used to make this simple Mediterranean sheet-pan salmon. Exact measurements are included in the recipe card farther down.
- Vegetables: zucchini, red bell pepper, red onion, white potato
- Seasoning for vegetables: extra virgin olive oil, kosher salt, black pepper, garlic powder, dried parsley, dried oregano
- Salmon fillets: skinless fillets (fresh wild salmon preferred, but frozen is fine when fully thawed)
- Salmon seasoning: olive oil, sweet paprika, garlic powder, kosher salt, black pepper
- Mixed pitted olives: a blend such as Kalamata and Castelvetrano adds great flavor
- Lemon: cut into wedges for serving
How to Make Sheet Pan Mediterranean Salmon
You can chop the vegetables a day ahead to shave time. The printable directions are in the recipe card below.
- Season the vegetables: Toss zucchini, red pepper, red onion, and potato with olive oil, kosher salt, black pepper, garlic powder, dried parsley, and dried oregano. Spread the vegetables on a parchment-lined baking sheet in a single layer, leaving space so they roast instead of steam.
- Roast the vegetables: Bake at 425°F for 20 minutes—this partially cooks the vegetables so they finish at the same time as the fish.
- Season the salmon: Drizzle the fillets with olive oil and rub on sweet paprika, garlic powder, kosher salt, and black pepper.
- Finish roasting: Move the vegetables to the side of the pan to make room for the salmon. Place the fillets on the sheet, scatter the mixed pitted olives over the fish and vegetables, and return the pan to the oven for about 15 minutes, until the salmon flakes easily with a fork. Adjust time for thicker or thinner fillets.
Variations
- Alternative proteins: Swap salmon for cod, halibut, or sea bass. For shrimp, roast the vegetables for 27 minutes, then add shrimp for the last 8 minutes. For boneless skinless chicken thighs, roast veggies 5 minutes then add the chicken and bake for about 30 minutes.
- Different vegetables: Try yellow squash, a different colored bell pepper, Yukon Gold or red potatoes, cauliflower, or cherry tomatoes.
- More veg: Use a second sheet pan and double the vegetables while keeping the salmon quantity the same.
- No olives? Omit them or use capers instead for a tangy bite.
- Extra Mediterranean touches: Finish with crumbled feta, fresh dill, tzatziki, or a drizzle of Greek-style dressing.
Serving Suggestions
This sheet-pan salmon is full of vegetables and protein. If you’d like a side, consider simple Mediterranean accompaniments such as a bean salad, couscous salad, cucumber and tomato salad, or rice pilaf.
Mediterranean Bean Salad
Houston’s Couscous Salad
Cucumber Tomato Salad
Homemade Rice Pilaf
Storage
- Refrigerate: Store cooked salmon and vegetables in an airtight container for up to 3 days.
- Reheating: Microwave leftovers for 30–60 seconds, or reheat in a 325°F oven for 5–10 minutes until warm. If reheating in the oven, cover loosely to retain moisture.
More Sheet Pan Recipes You’ll Love
If you enjoy easy weeknight dinners, try other sheet-pan meals such as:
- Sheet Pan Chicken Drumsticks with Zucchini and Corn
- Sheet Pan Shrimp with Corn and Tomatoes
- Sheet Pan Baked Feta with Broccolini, Tomatoes, and Chickpeas
- Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies
- Italian Ground Turkey Meatball Sheet Pan Dinner
Sheet Pan Mediterranean Salmon
Equipment
- Large sheet pan
Ingredients
For the Vegetables:
- 1 medium zucchini, cut into ½-inch rounds
- 1 red bell pepper, stem and seeds removed and sliced
- 1 small red onion, cut into chunks
- 8 ounces white potato (about 1 large potato), cut into ½-inch rounds and halved
- 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
For the Salmon:
- 4 skinless salmon fillets, about 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
- Lemon wedges, for serving
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- In a large bowl, combine zucchini, bell pepper, red onion, and potato. Drizzle with olive oil and season with kosher salt, black pepper, garlic powder, dried parsley, and dried oregano. Toss to coat and spread the vegetables into an even layer on the prepared baking sheet.
- Roast the vegetables for 20 minutes, until partially cooked but not fully tender.
- Meanwhile, drizzle the salmon fillets with 1 teaspoon olive oil and season with sweet paprika, garlic powder, salt, and pepper.
- Remove the baking sheet from the oven and shift the vegetables to create space for the salmon fillets. Place the salmon on the sheet, scatter the olives over the fish and vegetables, and return to the oven. Roast about 15 minutes, until the salmon is cooked through and flakes easily with a fork.
- Remove from the oven and serve each fillet with roasted vegetables and lemon wedges.
Notes
You can use a second sheet pan if you want to double the vegetable portion. Adjust roasting times slightly if you change the protein or vegetable sizes.
Nutrition
Serving: 1 fillet, 1 cup vegetables — Calories: 380 kcal — Carbohydrates: 18 g — Protein: 36.5 g — Fat: 18 g — Saturated Fat: 3.5 g — Cholesterol: 93.5 mg — Sodium: 711.5 mg — Fiber: 3.5 g — Sugar: 4.5 g
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