Greek Lemon Garlic Sheet Pan Salmon with Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
614 kcal
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Course
Main Course
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Cuisine
Greek
Greek Lemon Garlic Sheet Pan Salmon with Potatoes
Description
The Greek Lemon Garlic Sheet Pan Salmon with Potatoes balances the mild richness of salmon with the fresh, tangy flavors of lemon, garlic, and oregano. Baby potatoes are halved and roasted to tender, golden perfection before the salmon and tomatoes are added. The lemon garlic sauce combines olive oil, Dijon mustard, garlic, and dried oregano to create a zesty marinade that infuses the entire sheet pan. Roasting everything together enhances the integration of flavors and simplifies cleanup.
The salmon cooks gently alongside the vegetables, absorbing the lemony sauce and developing a tender texture. The halved tomatoes add sweetness and moisture to the dish. Garnishing with crumbled or cubed feta cheese and fresh dill and parsley introduces a creamy, herbaceous contrast, while a dollop of tzatziki provides coolness and a creamy richness that complements the lemon and garlic notes.
This sheet pan meal serves well as a wholesome dinner option and is suitable for meal prep, reheating well for lunches. Using BAP certified salmon ensures sustainable sourcing. The dish pairs nicely with simple salads or steamed vegetables to balance the meal.
It’s recommended to use fresh lemon juice and pressed garlic cloves for best flavor. Adjusting the cooking time for salmon allows control over doneness according to preference.
Ingredients
- 1 1/2 lbs baby potato halved, 650-700g
- 4 salmon filet BAP certified
- 1 pint baby tomato halved, seasoned with a big pinch of salt
- 1 lemon sliced
For the lemon garlic sauce
- juice lemon of 1
- 1/4 cup olive oil
- 1 tbsp Dijon mustard
- 1 tbsp oregano dried
- 3 garlic cloves pressed or 1 tbsp garlic powder
- 1 1/2 tsp salt
- 1/2 tsp black pepper
For serving
- tzatziki (use our easy Greek tzatziki recipe)
- 1 cup feta cheese cubed or crumbled
- 1/4 cup dill chopped, fresh
- 1/4 cup parsley chopped, fresh
Instructions
- Preheat the oven to 375F.
- Make the lemon garlic sauce: Whisk together lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic cloves and salt and pepper. Set aside.
- To a large sheet pan add halved baby potatoes. Drizzle with half of the lemon garlic sauce, toss and then roast for 20 minutes.
- Once the potatoes have roasted, add the halved tomatoes to the sheet pan and gently toss. Nestle the salmon filets in between the potatoes and tomatoes on the pan. Divide the rest of the lemon garlic sauce evenly between the filets, drizzling on top of each. Finally, add the lemon slices to the sheet pan, on the salmon filets and nestled into the potatoes and tomatoes.
- Place back in the oven for 8-12 minutes or until the salmon is cooked through to your desired temperature.
- Serve topped with cubed/crumbled feta, fresh herbs and tzatziki.
Notes
- This recipe works well for meal-prep lunches and reheats efficiently.
- Use your preferred BAP certified salmon variety, such as coho or Atlantic salmon.
- If you enjoy this dish, consider trying similar recipes like Steelhead Trout prepared in a comparable style.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 42.9g | 14% |
| Protein | 42.6g | 85% |
| Fat | 31.7g | 49% |
| Saturated Fat | 9.6g | 48% |
| Polyunsaturated Fat | 4.9g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 100.9mg | 34% |
| Sodium | 1423.6mg | 59% |
| Fiber | 6.3g | 25% |
| Sugar | 8.6g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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