Greek Sheet Pan Salmon with Asparagus, Tomatoes, and Feta Recipe
This Greek Sheet Pan Salmon recipe offers a vibrant, healthy meal with tender wild salmon filets roasted alongside fresh asparagus, grape tomatoes, kalamata olives, and red onions. Enhanced with aromatic dill, garlic, and a sprinkle of feta cheese, this easy-to-make dish embodies Mediterranean flavors perfect for a quick weeknight dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Greek, Mediterranean
Ingredients
Salmon and Herb Mixture
- 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
Vegetables
- 1 bunch asparagus, trimmed
- 1 cup grape tomatoes
- 1/2 cup kalamata olives
- 1 small red onion, sliced
For Serving
- Fresh lemon wedges
- 1/4 cup crumbled feta cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the salmon and vegetables.
- Prepare Dill Mixture: In a small bowl, whisk together 2 tablespoons of olive oil, freshly chopped dill, 1/4 teaspoon sea salt, and a crushed garlic clove to create a flavorful herb mixture.
- Season Salmon: Place the salmon filets skin-side down on a baking sheet and spread half of the dill mixture evenly over each filet.
- Toss Vegetables: In a large bowl, combine the trimmed asparagus, grape tomatoes, kalamata olives, and sliced red onion. Toss them with the remaining dill mixture to coat everything evenly.
- Arrange on Sheet Pan: Spread the vegetables around the salmon on the baking sheet, adding additional sliced lemon wedges if desired for extra flavor.
- Roast: Roast everything in the preheated oven for about 15 minutes, or until the salmon easily flakes with a fork and is tender. For thicker filets, allow an additional 4-5 minutes of cooking. If extra cooking time is needed, remove the asparagus early to prevent overcooking.
- Add Feta: Remove the pan from the oven, scatter crumbled feta cheese over the salmon and vegetables, then return the pan to the oven for 2 more minutes to slightly melt the cheese.
- Serve: Remove from the oven, squeeze fresh lemon juice over the dish, and serve immediately.
Notes
- This recipe is ideal for meal prep lunches or multiple dinners throughout the week.
- Serve with rice or quinoa if a starch is desired.
- Leftovers can be repurposed in a Greek salmon pita with a garlicky yogurt sauce or homemade tzatziki.
- For a Paleo or Whole30 option, omit the feta cheese topping.
