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Greek Salmon and Vegetables Sheet Pan Meal

$14.90 Recipe/$3.73 Serving

Greek salmon sheet pan meal is the perfect weeknight meal! Ready in under 20 minutes, this easy recipe is packed with healthy ingredients and tastes amazing! This Greek inspired seafood dish is also gluten free, paleo, low carb, Whole30 and keto friendly!

Spatula holding a piece of greek salmon over the sheet pan.

Why this recipe works?

  • Cook all the ingredients at one time using a sheet pan meal! Little to no clean up and dinner is ready in under 20 minutes!
  • Great for busy weeknight meals or to serve a crowd. This healthy recipe can easily be made for meal prep as well!
  • The Greek salmon with vegetables can easily be adapted based on what vegetables you have on hand!
  • Serve with rice, cauliflower rice, cauliflower mash or roasted carrots for a filling, healthy meal!
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Ingredients:

Zucchini

Bell pepper

Red onion

Salmon

Olive oil

Red wine vinegar

Italian seasoning

Oregano

Garlic powder

Salt

Instructions:

Preheat the oven to 450F.

Start by chopping all the vegetables. For the zucchini you will want to cut the zucchini into somewhat thicker rounds, about ¼ of an inch or so. This way they maintain their shape during cooking. Chop the peppers and red onion into bite size pieces.

Zucchini cut into coins on a cutting board.

Cut the salmon into portions using kitchen shears. Leave the skin on until after cooking!

In a bowl, combine olive oil, red wine vinegar, Italian seasoning, oregano, garlic powder and salt. Stir well.

Glass measuring cup filled with greek marinade with a spoon in the cup.

Add the salmon and the vegetables to a sheet pan that has been lined with parchment paper or a silicone liner for easy clean up.

Spoon half of the marinade over the fish (it will be thick) and pour the rest over the vegetables. Stir the vegetables well to coat them in the marinade.

Large sheet pan filled with raw Greek salmon and vegetables.

Bake the Greek salmon sheet pan meal in the oven at 450F for 12 minutes.

Baking sheet filled with cooked greek salmon and vegetables.

Remove from the oven and serve hot!

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Tips for making sheet pan meals:

  • Invest in an extra-large sheet pan and silicone liner to make sheet pan meals. These baking sheets are almost double the size of a traditional baking sheet and allow you to cook a full meal for a family at once.
  • If you don’t have an extra large sheet pan, you will want to divide the vegetables from the salmon so the vegetables don’t steam when cooking on a pan that is too small.
  • The salmon does not need to be marinate to be flavorful! The marinade is great to pour on and bake immediately!
  • Leave the skin on the salmon until after cooking. The skin can easily be peeled off after cooking but the skin helps retain moisture during cooking, it’s also much easier to remove after cooking.
Flaked salmon on a plate next to greek vegetables.

FAQ’s

How long does this last in the fridge?

You can store the Greek salmon and vegetables in an airtight container in the fridge for up to 3 days.

What other vegetables could you use?

You will want to use vegetables that will easily cook in the 12 minutes the salmon is in the oven.

  • Small florets of broccoli
  • Green beans
  • Asparagus
  • Summer squash
  • Thinly cut carrots
Glass storage container filled with Greek salmon and vegetables.

What sides can you serve with this meal?

You can serve the Greek salmon and veggies just as they are without adding anything! However if you want to add a little more to the meal, you could serve this dish with:

Substitutions:

Garlic powder: If you cannot have garlic, I highly recommend trying roasted garlic olive oil (I buy it at Trader Joe’s), as it has the garlic flavor without the compounds that often irritate your stomach, making it low FODMAP. You would replace the 2 tbsp. olive oil + 1 tsp garlic powder with 2 tbsp. of garlic olive oil.

Italian Seasoning: If you don’t have Italian seasoning on hand, combine equal parts:

  • Dried Parsley
  • Dried Basil
  • Oregano
  • Dried chives or garlic powder

Red wine vinegar: If you don’t have red wine vinegar you could also use lemon juice. Juice from one large lemon will work well.

Large sheet pan filled with cooked Greek salmon and vegetables.

If you love sheet pan meals for easy weeknight meals, you should try:

Tools to make this recipe:

★ Did you make this recipe? Please give it a star rating below!
Greek salmon and veggies on a baking sheet after baking.

Greek Salmon Sheet Pan Meal

$14.90 Recipe/$3.73 Serving
Greek Salmon Sheet Pan Meal is the perfect weeknight dinner! This healthy recipes is packed with flavor and is ready in under 20 minutes, with minimial clean up! This simple recipe is also gluten free, paleo, low carb, Whole30 and keto friendly!
5 from 3 votes
Print Pin Save Rate
Course: dinner
Cuisine: Greek
Keyword: greek salmon, greek salmon and vegetables, greek salmon sheet pan meal
Prep Time: 6 mins
Cook Time: 12 mins
Total Time: 18 mins
Servings: 4 servings

Guided Recipe Video

Ingredients

Instructions

  • Preheat the oven to 450F
  • Place a piece of parchment paper or a silicone liner on a large sheet pan.
  • Chop the vegetables. Cut the zucchini into 1/2 inch thick coins. Chop the peppers and red onion into bite size pieces. Add to sheet pan.
  • Cut the salmon into portions (leaving on the skin) using kitchen shears. Add the salmon to the sheet pan.
  • Make the greek marinade by combining the olive oil, red wine vinegar, italian seasoning, oregano, garlic powder and salt in a small bowl.
  • Spoon 1/2 of the marinade on top of the salmon pieces. Add the other 1/2 of the marinade to the vegetables. Spread the marinade evenly on the fish and stir the vegetables well to combine.
  • Place the sheet pan in a preheated oven for 12 minutes.

Notes

Invest in an extra-large sheet pan and silicone liner to make sheet pan meals. These baking sheets are almost double the size of a traditional baking sheet and allow you to cook a full meal for a family at once.
Leave the skin on the salmon until after cooking. The skin can easily be peeled off after cooking but the skin helps retain moisture during cooking, it’s also much easier to remove after cooking.
How long can this Greek salmon and veggies last in the fridge?
You can store the Greek salmon and vegetables in an airtight container in the fridge for up to 3 days.
What other vegetables could you use to make this Greek salmon sheet pan meal?
You will want to use vegetables that will easily cook in the 12 minutes the salmon is in the oven.
  • Small florets of broccoli
  • Green beans
  • Asparagus
  • Summer squash
  • Thinly cut carrots
Substitutions:
Garlic powder:  If you cannot have garlic, I love roasted garlic olive oil (I buy it at Trader Joe’s), as it tastes just like garlic but without the compounds (great for low FODMAP), you can replace the tablespoon olive oil + garlic powder with 2 tbsp. garlic olive oil.
Italian Seasoning: If you don’t have Italian seasoning on hand, combine equal parts:
  • Dried Parsley
  • Dried Basil
  • Oregano
  • Dried chives or garlic powder
Red wine vinegar: If you don’t have red wine vinegar you could also use lemon juice. Juice from one large lemon will work well.
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Nutrition Information

Nutrition Facts
Amount per Serving
Calories
271
Fat
 
15
g
Carbohydrates
 
9
g
Fiber
 
3
g
Sugar
 
6
g
Protein
 
25
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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