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Sheet Pan Greek Salmon
with oregano potatoes / kale salad

Active: 45 minTotal: 45 min

With Greek-inspired flavors and a fresh, colorful salsa, this roasted salmon and potatoes comes together fast on a sheet pan. Serve it with a simple baby kale salad on the side.


Greek Salsa:
  • Olives, pitted Kalmata - 1/2 cup, chopped
  • Bell peppers, fire-roasted - 1/2 cup, chopped
  • Parsley - 2 tsp, chopped
  • Vinegar, balsamic - 2 tsp
Greek Salmon:
  • Oregano, dried - 1 tsp
  • Paprika, smoked - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Salmon - 1 lb
  • Oil, olive - 1 Tbsp
  • Lemon juice - 2 tsp
Oregano Potatoes:
  • Potatoes, baby red or yellow - 1 lb, quartered
  • Foil - for roasting
  • Oil, olive - 1 Tbsp
  • Oregano, dried - 1/2 tsp
Kale Salad:
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 2 Tbsp
  • Baby kale - 6 oz
  • Sunflower seeds - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make Greek salsa - (If prepping right before cooking, get potatoes roasting before continuing with prep.) Finely chop olives, bell peppers, and parsley. Combine and toss with balsamic vinegar (portion for salsa). (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together vinegar (portion for salad), mustard, and honey. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
  3. Make spice blend - Combine oregano (portion for salmon), paprika, salt, and pepper. (Can be done up to 5 days ahead)
  4. Potatoes - Prep as directed.


  1. Heat oven to 500F / 260C.
  2. Spread potatoes on a sheet pan and cover tightly with foil. Transfer to the oven and bake for 10 minutes to get them started cooking. (Watch this video on roasting at high heat.)
  3. Remove potatoes from oven and reduce oven temperature to 425 F / 218 C.
  4. Remove foil from potatoes and toss potatoes with olive oil and oregano (portions for potatoes). Season with some salt and pepper. Return to oven and continue roasting until nearly tender, ~20 minutes more.
  5. When potatoes are nearly tender, remove pan from oven and spread potatoes out to the sides. Place salmon in the center. Drizzle olive oil (portion for salmon) over salmon and top with spice blend.
  6. Return pan to the oven and continue cooking salmon and potatoes together until salmon flakes easily with a fork, ~12 minutes more.
  7. Toss kale and sunflower seeds with vinaigrette.
  8. Squeeze lemon juice over salmon and serve with Greek salsa on top. Enjoy potatoes and salad on the side.

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This meal has 31 reviews

Delicious. Family loved it. CS is making me look like quite the chef! Great flavors.

By: Ann
Posted: Dec 04, 2019
Diet: Original

Flavors are good, but did not like the tofu (first time to try tofu). Would make the original again probably

By: Nienke
Posted: Sep 05, 2019
Diet: Vegetarian

Loved it! Greek salsa was fabulous and salmon was very flavorful.

By: brian
Posted: May 22, 2019
Diet: Original

This is good and simple to make. The salad is a bit plain as written so I added some pear slices and walnuts. There are some other salmon recipes in cooksmarts that I prefer over this one.

By: Katherine
Posted: Mar 21, 2019
Diet: Original

Will absolutely make this again! The greek salsa compliments the salmon perfectly. Great flavors! May crumble feta over top next time...

By: Jennifer
Posted: Mar 01, 2019
Diet: Original

Super! Easy and healthy. It was a bit saltier than I expected.

By: Tom
Posted: Feb 21, 2019
Diet: Original