Greek Salmon Sheet Pan Meal

Greek salmon and veggies on a baking sheet after baking.

Greek Salmon Sheet Pan Meal is the perfect weeknight dinner! This recipes is packed with flavor and is ready in under 20 minutes, with minimal clean up! You don't even have to marinate the fish in advance. This recipe is also gluten free, dairy free, Whole30 and low carb friendly.

Course dinner

Cuisine Greek

Keyword greek salmon, greek salmon and vegetables, greek salmon sheet pan meal

Prep Time 6

Cook Time 12

Total Time 18

Servings servings

Calories 304kcal

Author Samantha Rowland

Ingredients

1 pound zucchini (cut into coins)
2 bell pepper (red, yellow or orange are best)
1/2 red onion
1 pound salmon
3 tbsp olive oil
3 tbsp red wine vinegar
2 tsp italian seasoning
1 tsp oregano
1.5 tsp garlic powder
1.5 tsp sea salt

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.

Video

Notes

Tips

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.

Storing leftovers

Store in an airtight container in the fridge for up to 3 days.

Substitutions

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.

Nutrition