If you're searching for a quick, healthy, and utterly delicious dinner option, look no further than this Sheet Pan Greek Salmon and Veggies! With just 35 minutes from prep to plate, this vibrant dish is not only a feast for the eyes but also a delightful explosion of Mediterranean flavors. Imagine tender salmon fillets perfectly roasted alongside colorful zucchini, bell peppers, and red onions, all infused with the aromatic essence of oregano and a bright splash of lemon. This recipe is your ticket to a hassle-free weeknight dinner that will impress your family and friends alike. Ready to elevate your dinner game? Let’s dive into the details!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- Prepare the vegetables by washing and slicing zucchini, bell pepper, and red onion into even, roughly 1/2-inch thick pieces to ensure uniform cooking.
- In a large mixing bowl, toss the sliced vegetables with 1 tablespoon of olive oil, dried oregano, salt, and pepper until evenly coated.
- Spread the seasoned vegetables across the sheet pan in a single layer, creating space for the salmon fillets.
- Pat the salmon fillets dry with paper towels to remove excess moisture, which helps achieve a better sear and prevents steaming.
- Brush the salmon fillets with the remaining olive oil and season generously with salt, pepper, and additional oregano.
- Place the salmon fillets on the sheet pan among the vegetables, ensuring they are not overcrowded.
- Squeeze fresh lemon juice over the salmon and vegetables to add brightness and enhance the Greek-style flavor profile.
- Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and vegetables are tender and slightly caramelized.
- Remove from the oven and let rest for 2-3 minutes to allow juices to redistribute, ensuring moist and flavorful salmon.
- Serve hot, directly from the sheet pan, garnishing with additional fresh lemon wedges or chopped parsley if desired.
Tips
- Prep Ahead: To save time, you can slice the vegetables and season the salmon in advance. Just store them in the refrigerator until you're ready to cook.
- Uniform Sizing: Ensure that all vegetables are cut into similar sizes (about 1/2-inch thick) for even cooking. This helps prevent any pieces from being undercooked or burnt.
- Don’t Overcrowd the Pan: Give the salmon and veggies enough space on the sheet pan to roast properly. Overcrowding can lead to steaming instead of roasting, which can affect the texture.
- Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and salmon to enhance the flavors. Fresh lemon juice is a must for that zesty kick!
- Check for Doneness: Salmon should be cooked until it flakes easily with a fork. If you're unsure, use a meat thermometer; the internal temperature should reach 145°F (63°C).
- Garnish for Extra Flavor: Serve with additional lemon wedges or a sprinkle of fresh parsley for an extra pop of color and flavor.
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Asparagus, cherry tomatoes, or even potatoes work well in this recipe.
- One-Pan Cleanup: Lining your sheet pan with parchment paper or aluminum foil not only makes cleanup a breeze but also helps prevent sticking.With these tips in hand, you're all set to create a mouthwatering Sheet Pan Greek Salmon and Veggies that will have everyone asking for seconds!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 30g
Fat: 22g
Saturated Fat: g
Cholesterol: 85mg
