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Mediterranean Salmon Sheetpan Dinner

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 2


  • 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!


  • 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.