Go Back

Mediterranean Sheet Pan Salmon & Vegetables

Salmon's fat keeps it juicy at high heat (lean fish dries out fast — this is why salmon wins on busy nights). Cherry tomatoes collapse into jammy pockets that baste everything. Kalamata olives go in at the end so they stay briny instead of turning bitter.
Print Recipe
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Course: Dinner
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 4 salmon fillets 5–6 oz each, skin on or off
  • 2 cups cherry tomatoes halved
  • 1 lb baby potatoes quartered
  • 1 red onion cut into wedges
  • 3 tbsp extra virgin olive oil divided
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3/4 tsp kosher salt divided
  • 1/4 tsp black pepper
  • 1/3 cup Kalamata olives halved
  • 1 lemon half juiced, half cut into wedges
  • 2 tbsp chopped fresh parsley

Method
 

  1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment.
  2. Toss the potatoes, tomatoes, and onion with 2 tbsp olive oil, oregano, garlic powder, 1/2 tsp salt, and pepper right on the pan. Spread in a single layer (crowding steams instead of roasts — use two pans if needed).
  3. Roast 15 minutes, until the potatoes are starting to soften.
  4. Push the vegetables to the edges. Pat the salmon dry (dry fish browns; wet fish steams), rub with the remaining 1 tbsp oil, and season with the remaining 1/4 tsp salt. Nestle among the vegetables, skin-side down.
  5. Roast 10 to 12 minutes more, until the salmon flakes easily and the thickest part reads 145°F on an instant-read thermometer.
  6. Scatter the olives over the pan, squeeze the lemon juice over everything, and shower with parsley. Serve with the lemon wedges.