Irresistibly Easy Sheet Pan Lemon Greek Salmon with Feta & Potatoes
This Sheet Pan Lemon Greek Salmon with Feta and Potatoes offers a delightful medley of flavors with minimal effort, perfect for a gourmet dinner experience.
Servings 4 servings
Calories 450kcal
Equipment
- Baking Sheet
Ingredients
For the Salmon and Potatoes
- 4 fillets Salmon or firm tofu for a vegan option
- 1 pound Baby Potatoes substitute with sweet potatoes if desired
- 3 tablespoons Olive Oil or avocado oil
- 1 whole Lemon fresh lemons preferred
- 4 cloves Garlic fresh garlic recommended
For the Toppings
- 1 cup Feta Cheese or vegan feta
- 1/2 cup Olives black olives can be used
- 1 tablespoon Oregano/Basil fresh herbs preferred
For Additional Flavor
- 1 teaspoon Smoked Paprika omit for a milder dish
- 1/4 teaspoon Red Pepper Flakes optional, use sparingly
- 1 tablespoon Champagne Vinegar optional, can substitute with white wine vinegar
Instructions
Cooking Instructions
- Preheat your oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, and pepper; spread on a baking sheet with lemon halves and garlic cloves. Roast for about 20 minutes until golden brown.
- Marinade the salmon fillets with olive oil, chopped garlic, oregano, paprika, red pepper flakes, salt, and pepper.
- After 20 minutes, push the potatoes aside on the baking sheet and place the salmon skin-side down. Dot with butter and scatter lemon slices. Roast for another 10-20 minutes.
- Prepare the dressing by mixing remaining olive oil, fresh herbs, olives, champagne vinegar (if using), and roasted garlic. Adjust seasoning as desired.
- Serve the salmon and potatoes, topped with crumbled feta, drizzled with dressing, and a handful of fresh arugula.
Notes
Store leftovers in an airtight container for up to 3 days. Freeze for longer storage up to 2 months. Reheat at 350°F for optimal texture.