Name: Greek Sheet Pan Salmon with Asparagus, Tomatoes, and Feta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 lbs Wild Salmon, cut into 4 large filets; 1/4 cup fresh dill, finely chopped; 3 tbsp olive oil, divided; 1 clove garlic, crushed; 1/2 tsp salt, divided; 1/4 tsp black pepper; 1 bunch asparagus, trimmed; 1 cup grape tomatoes; 1/2 cup kalamata olives; 1 small red onion, sliced; Fresh lemon wedges; 1/4 cup crumbled feta cheese

Jump to Recipe· 4.4 from 27 reviews

If you’re craving a dinner that delivers loads of vibrant Mediterranean flavors with barely any fuss, this Greek Sheet Pan Salmon with Asparagus, Tomatoes, and Feta Recipe is going to be your new best friend. Imagine perfectly roasted wild salmon lounging beside crisp asparagus, juicy grape tomatoes, briny kalamata olives, and sweet red onions — all sprinkled with fresh dill and topped with creamy feta for that irresistible tang. This dish not only bursts with bright colors and textures but also is incredibly healthy and simple to throw together, making it perfect for busy weeknights or impressing guests without spending hours in the kitchen.

Ingredients You’ll Need

The image shows a baking tray on a white marbled surface with three pieces of roasted salmon arranged horizontally near the top. Each salmon piece has a crispy light orange color with green herb sauce spread on the upper part. Around the salmon, there are roasted cherry tomatoes in bright red, slices of pale yellow lemon, and small dark purple and green olives. Thin asparagus spears with a slightly charred look are lined up neatly at the bottom, sprinkled with crumbled white cheese. Scattered pieces of purple onion and sprigs of green herbs are placed around the tray, adding more color and texture. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient here may be straightforward, but they each play a vital role in building the dish’s iconic flavor profile and pleasing texture. Fresh herbs, quality salmon, and crisp vegetables come together in harmony, while olives and feta add that classic Greek punch. You’ll love how these elements meld effortlessly on one sheet pan.

Wild salmon (1 1/2 lbs, cut into filets): Choose wild-caught for better flavor and firm texture that holds up well while roasting.
Fresh dill (1/4 cup, finely chopped): Adds a bright, herbal note that pairs perfectly with fish and veggies.
Olive oil (3 tbsp, divided): The foundation for roasting, bringing richness and helping everything caramelize beautifully.
Garlic (1 clove, crushed): Gives a subtle pungency that wakes up the flavors without overpowering them.
Asparagus (1 bunch, trimmed): Provides a crisp, slightly grassy counterpoint to the richness of the salmon.
Grape tomatoes (1 cup): They roast down to sweet, juicy bursts that brighten every bite.
Kalamata olives (1/2 cup): Bring a salty, savory depth that enhances the Mediterranean vibe.
Red onion (1 small, sliced): Offers a mild sweetness after roasting and a bit of crunch.
Salt (1/2 tsp, divided): Balances and enhances all the flavors in the dish.
Black pepper (1/4 tsp): Adds a delicate warmth and depth.
Fresh lemon wedges (for serving): Their bright acidity cuts through the richness perfectly.
Crumbled feta cheese (1/4 cup): A creamy, tangy topping that makes this dish instantly irresistible.

How to Make Greek Sheet Pan Salmon with Asparagus, Tomatoes, and Feta Recipe

Step 1: Preheat and Prepare the Dill Garlic Mixture

Start by setting your oven to 425 degrees Fahrenheit. In a small bowl, combine 2 tablespoons of olive oil with freshly chopped dill, sea salt, and crushed garlic. Whisk everything together until well blended — this fragrant mix will infuse the salmon and veggies with that classic Greek flavor.

Step 2: Arrange Salmon on the Sheet Pan

Lay the salmon filets skin side down on a large baking sheet. Gently spoon half of the dill-garlic mixture over each filet, evenly coating the surface. This step ensures the fish will absorb all those herby, garlicky notes while it roasts.

Step 3: Toss and Add the Vegetables

In a big bowl, toss the trimmed asparagus, grape tomatoes, kalamata olives, and red onion with the remaining dill mixture. Once evenly coated, scatter the veggies around the salmon filets on the sheet pan. If you love a citrusy pop, feel free to add some extra lemon slices among the veggies now for roasting.

Step 4: Roast to Perfection

Pop the entire sheet into your hot oven and roast for about 15 minutes until the salmon flakes easily and the asparagus is tender but still crisp. If your fillets are super thick, they may need up to 20 minutes, but be careful to remove the asparagus earlier if needed to prevent overcooking. Roasting everything together means the flavors mingle beautifully with minimal cleanup.

Step 5: Add Feta and Finish Baking

Once out of the oven, sprinkle crumbled feta cheese over both the salmon and veggies, then return the pan to the oven for an additional 2 minutes. This final step melts the feta slightly, adding a luscious creaminess that complements the roasted components perfectly.

Step 6: Serve with Fresh Lemon

Serve immediately with wedges of fresh lemon to squeeze over the top. This fresh citrus kick brightens every bite and balances the richness of the fish and cheese, making it a delightful finish.

How to Serve Greek Sheet Pan Salmon with Asparagus, Tomatoes, and Feta Recipe

A white plate on a white marbled surface holds a meal with three main parts: a rectangular piece of cooked salmon topped with finely chopped green herbs, a lemon wedge and sprigs of fresh dill placed beside it; a bunch of grilled green asparagus spears scattered with crumbled white cheese and a small green herb sprig on top; and a colorful mix of roasted red cherry tomatoes, purple and green olives, and a few pieces of cooked purple onion, also sprinkled with white cheese. A silver fork rests on the plate, leaning against the salmon with a small portion of salmon on its tines. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a final flourish, freshly chopped parsley or additional dill sprinkled on top adds color and a fragrant burst that complements the feta and salmon. A light drizzle of extra virgin olive oil just before serving enhances the glossy finish and rich mouthfeel.

Side Dishes

This Greek Sheet Pan Salmon with Asparagus, Tomatoes, and Feta Recipe shines on its own but is also fantastic alongside simple sides like fluffy quinoa, herbed rice, or warm pita bread. These help soak up any juices and add a satisfying base to round out the meal.

Creative Ways to Present

Looking to wow guests? Serve the salmon and veggies over a bed of lemony couscous or mixed greens for a vibrant, healthy bowl. Alternatively, flake the leftover salmon and veggies into wraps with tzatziki for a fun take on the flavors the next day.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors only get better as they meld together, making this an excellent option for easy lunches or quick dinners later in the week.

Freezing

While freezing is possible, the texture of cooked salmon and roasted vegetables may change slightly once thawed. If you want to freeze portions, wrap tightly and consume within one month for the best taste and quality.

Reheating

Reheat gently in a low-temperature oven or microwave to avoid drying out the salmon. Adding a splash of olive oil or a squeeze of lemon before warming keeps the fish moist and fresh tasting.

FAQs

Can I use frozen salmon fillets for this recipe?

Absolutely! Just make sure to thaw them completely overnight in the refrigerator before cooking. Cooking from frozen will affect the timing and may lead to uneven cooking.

What if I don’t have kalamata olives?

No problem. You can either leave them out or substitute with green olives or capers for a similar briny punch that complements the dish well.

Is this recipe suitable for Paleo or Whole30 diets?

Yes, if you skip the feta cheese topping, this recipe fits perfectly into Paleo or Whole30 plans while still offering plenty of flavor and nutrition.

Can I use other vegetables instead of asparagus?

Definitely! Feel free to swap asparagus for green beans, zucchini, or even broccoli florets, depending on what’s fresh and in season for you.

How do I know when the salmon is cooked?

The salmon should flake easily with a fork and have an opaque appearance throughout. Depending on thickness, it typically takes about 15 minutes at 425°F, but adjust as needed.

Final Thoughts

This Greek Sheet Pan Salmon with Asparagus, Tomatoes, and Feta Recipe is a true keeper — effortless to prepare, loaded with fresh, vibrant flavors, and beautifully balanced. Whether you’re cooking for family or entertaining friends, it’s a dish that brings the Mediterranean sunshine right to your table. I can’t recommend it enough, and trust me, once you try it, you’ll be making it again and again!