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To make this dish, you need these fresh ingredients: - 4 salmon fillets (about 6 ounces each) - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced into half-moons - 1 bell pepper (red or yellow), diced - 1 red onion, cut into wedges - 1/2 cup black olives, pitted and halved - 3 tablespoons olive oil - 2 teaspoons dried oregano - 2 teaspoons garlic powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) You might not have all the listed ingredients. Here are some easy swaps: - Salmon: Try trout or cod for a different taste. - Olives: Use green olives if black ones are not available. - Zucchini: Yellow squash works great instead. - Bell Pepper: Any color bell pepper will do. - Fresh Herbs: Use dried herbs if you don’t have fresh ones. Fresh ingredients usually taste better. However, frozen can work well too. - Salmon: Fresh is best for flavor, but frozen is fine if thawed properly. - Vegetables: Fresh veggies add crunch. Frozen can be used but may lack texture. - Olive Oil: Always use high-quality olive oil for the best flavor. Choosing the right ingredients ensures your dish tastes amazing! {{ingredient_image_1}} To start, preheat your oven to 400°F (200°C). This temperature ensures the salmon and veggies cook evenly. Line a large sheet pan with parchment paper or lightly grease it. This makes cleanup easy. In a big bowl, mix together the cherry tomatoes, zucchini, bell pepper, red onion, and black olives. Pour in 2 tablespoons of olive oil. Season with salt, pepper, and 1 teaspoon of oregano. Toss well until everything is coated. Spread the veggie mix on one side of the sheet pan. Next, place the salmon fillets next to the vegetables. Drizzle the remaining olive oil over the salmon. Then sprinkle garlic powder, the rest of the oregano, salt, and pepper on top. Bake in the oven for 15 to 20 minutes. The salmon should flake easily with a fork. The veggies will become tender and slightly caramelized. Once done, take the sheet pan out of the oven. Let it cool for a few minutes. Garnish your dish with fresh parsley. Serve with lemon wedges for a zesty kick. For the best results, choose salmon fillets that are similar in size. This helps them cook evenly. Always check for doneness by using a fork. If it flakes easily, it’s ready. If using skin-on fillets, place them skin-side down for a crispy texture. Baking at 400°F (200°C) is ideal for this dish. It cooks the salmon quickly while roasting the veggies. This temperature brings out the natural flavors. Cook for 15 to 20 minutes, depending on thickness. A thinner fillet cooks faster, while thicker ones may need more time. Always keep an eye on your meal to avoid overcooking. To boost the Mediterranean taste, use fresh herbs. Basil, dill, and thyme add great depth. A splash of balsamic vinegar can also brighten your dish. Consider marinating the salmon in olive oil, lemon juice, and garlic before cooking. This helps infuse flavor and keeps the fish moist. Garnish your dish with fresh parsley for color and taste. Lemon wedges add a zesty touch and balance the richness of salmon. Serve it with crusty bread or a light salad to make a complete meal. Some rice or couscous on the side also works well. One common mistake is overcrowding the pan. This can lead to steaming instead of roasting. Make sure the salmon and veggies have space. Another mistake is not checking the salmon's doneness. Use a fork to test if it flakes easily. Lastly, remember to season well. A little salt and pepper go a long way in enhancing flavor. Pro Tips Use Fresh Ingredients: Fresh vegetables and salmon will enhance the flavor and texture of your dish. Try to source seasonal produce for the best taste. Don’t Overcrowd the Pan: Give the salmon and vegetables enough space on the sheet pan to ensure even cooking and proper caramelization. Check for Doneness: Salmon should be cooked to an internal temperature of 145°F (63°C). Use a fork to see if it flakes easily for perfect doneness. Experiment with Flavors: Feel free to add other Mediterranean ingredients, such as feta cheese or artichoke hearts, to customize the dish to your taste. {{image_2}} You can easily change this recipe to fit your diet. If you want to go low-carb, skip the zucchini and use cauliflower instead. Cauliflower tastes great and cooks well. For a vegetarian option, swap salmon for chickpeas. Roasted chickpeas add protein and flavor. If you're gluten-free, this recipe already works for you. Just ensure your olives and any other packaged items are gluten-free. You can also use fresh herbs like basil or thyme for a different twist. I love baking this dish because it’s simple and hands-off. However, grilling gives the salmon a nice smoky flavor. If you choose to grill, prepare your vegetables in a grill basket. Cook the salmon on a hot grill for about 6-8 minutes per side. Make sure the grill is well-oiled to avoid sticking. Baking in the oven is easy too. You can prep everything on the sheet pan and let it cook while you relax. Both methods yield tasty results, so pick whichever you enjoy more. This sheet pan meal is perfect for meal prep. Make a double batch and store leftovers in containers. You can keep it in the fridge for up to four days. It reheats well in the microwave or oven. To save time, cut your veggies ahead of time and store them in the fridge. This way, you can quickly assemble the meal when you’re ready to cook. You also can mix and match sides, like quinoa or couscous, for variety throughout the week. To store leftovers of your Mediterranean salmon, let it cool first. Place the salmon and veggies in an airtight container. Store them in the fridge for up to three days. Make sure to keep the lemon wedges separate, so they stay fresh. Always label your container with the date for easy tracking. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes or until warm. You can also use a microwave, but the oven keeps the salmon tasty and flaky. If you want to save some for later, freezing works well. Wrap the salmon and veggies tightly in plastic wrap. Then, place them in a freezer bag or container. Make sure to squeeze out any air. They can last for up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight before reheating. It takes about 15 to 20 minutes to cook salmon on a sheet pan. The exact time depends on the thickness of your fillets. You want the salmon to be opaque and flake easily with a fork. Checking it at the 15-minute mark is a good idea. If you need a bit more time, just keep an eye on it. Yes, you can use other types of fish. Cod, trout, or tilapia work well too. Just make sure to adjust the cooking time. Thinner fish will cook faster, so check them at around 12 minutes. Feel free to experiment with different flavors and textures. Pair your Mediterranean salmon with a variety of sides. I suggest a fresh salad or roasted vegetables. Quinoa or couscous also makes a great base. For a light touch, add lemon wedges for extra flavor. You can even serve some warm pita bread or hummus on the side. These options will enhance the meal and make it even more enjoyable. You now have everything you need to make delicious sheet pan Mediterranean salmon. We covered the ingredients, cooking methods, and tips for perfecting the dish. Remember to adjust for your taste and dietary needs. The right sides can enhance your meal, so choose wisely. Store any leftovers properly for later enjoyment. With these steps, you can enjoy a healthy dish that impresses anyone. Trust me; you’re ready to cook this easy and tasty meal!

Savory Sheet Pan Mediterranean Salmon

A delicious and healthy salmon dish roasted with Mediterranean vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets salmon fillets (about 6 ounces each)
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, sliced into half-moons
  • 1 each bell pepper (red or yellow), diced
  • 1 each red onion, cut into wedges
  • 0.5 cup black olives, pitted and halved
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 1 to taste salt
  • 1 to taste pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 each lemon wedges (for serving)

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
  • In a large bowl, combine the cherry tomatoes, zucchini, bell pepper, red onion, and black olives. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and 1 teaspoon of oregano. Toss everything until well coated.
  • Spread the vegetable mixture evenly on one side of the prepared sheet pan.
  • Place the salmon fillets next to the vegetables on the sheet pan. Drizzle the remaining olive oil over the salmon, then sprinkle the fillets with garlic powder, the remaining oregano, salt, and pepper.
  • Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender and slightly caramelized.
  • Once done, remove the sheet pan from the oven and let it cool for a few minutes.
  • Garnish the salmon and vegetables with fresh parsley and serve with lemon wedges on the side for an extra citrusy kick.

Notes

Serve with lemon wedges for an extra citrusy kick.
Keyword easy, healthy, Mediterranean, salmon, sheet pan