Mediterranean Salmon Sheetpan Dinner
Sheetpan dinners will always be trending, just because they’re so easy! I’m pretty sure no one likes cleaning up after dinner (and if you do, God bless!), so sheetpan dinners make it that much easier. The idea of a sheetpan dinner is exactly as it sounds – load everything onto a sheetpan, place it in the oven, and wait for dinner to be ready!
This Mediterranean Salmon is served with simple flavor that is intensified in the roasting process with burst tomatoes, savory potatoes, and well seasoned spiralized bell peppers. Kalamata olives, crumbly feta, and tons of lemon bring all the flavors together for a salty, zesty bite!
The potatoes get slightly crispy on the edges and the tomatoes are burst to perfection!
I love roasting salmon, because it cooks perfectly every time! If you’re not a salmon fan, you can use chicken breasts here, too, just roast for 5-10 minutes longer or until fully cooked.
This meal is veggie and protein packed and will leave you satisfied. You’ll be adding this to the weekly rotation, it’s just too easy!
Watch our video of this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Mediterranean Salmon Sheetpan Dinner
Ingredients
- 1 russet potato or 2 small red potatoes Blade C, noodles trimmed
- 1 small red onion Blade A, noodles trimmed
- ¼ teaspoon garlic powder
- salt and pepper
- 2 bell peppers
- 1 small lemon
- 1 garlic clove
- 2 4oz pieces of skinless salmon
- 1/2 teaspoon dried oregano
- ¼ cup cherry tomatoes
- 2 tablespoons pitted Kalamata olives
- ¼ cup crumbled feta cheese or more, if you like!
Instructions
- Preheat the oven to 425 degrees. On a large baking sheet, combine the potatoes and onions, drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to coat the vegetables. Bake for 17 minutes.
- Meanwhile, prep the rest of the dinner. Spiralize the bell peppers on Blade A and trim with kitchen shears. Slice the lemon into ¼” thick rounds. Mince the garlic. Halve the tomatoes.
- When vegetables are done cooking, push the vegetables aside and add the salmon, tomatoes and peppers. Toss the peppers with any oil and juices from the potatoes and onions or drizzle with a little more olive oil. Top the salmon with the lemon slices (scatter any extra slices around the sheetpan) and top with minced garlic. Season the peppers, tomatoes, and salmon with oregano. Bake for 7-10 minutes, depending on the thickness of the salmon (if it’s a thick piece of salmon, bake for 10, if it’s a thin piece of salmon, bake for 7.)
- Add the olives, and feta cheese. Bake for 5 more minutes or until salmon flakes and is opaque on the inside.
- Divide the vegetables into bowls and top with salmon.
