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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.

Ingredients

Servings:
4
Metric
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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Prep

  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.

Make

  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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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 31 reviews

I could eat this every night! That Greek salsa is to die for!

By: Laura
Posted: Feb 20, 2019
Diet: Original

Very good. The Greek salsa is flavorful, the kale salad is simple and a nice change up from our typical arrugula with slivered almonds salad, and the addition of oregano to the potatoes makes them different from our usual roasted potatoes

By: Benjamin
Posted: Feb 13, 2019
Diet: Original

This was delicious. I didn't think I'd like the "salsa" but I did. I used that same "salsa" recipe and mixed it with canned tuna for a lunch the next day.

By: Amanda
Posted: Feb 12, 2019
Diet: Original

This was good. A little saltier than I am used to. Loved the kale salad and potatoes.

By: Eric
Posted: Jan 22, 2019
Diet: Original

Super tasty, but the salmon was pretty salty with the spice blend + all those olives on top.

By: Leila
Posted: Jan 16, 2019
Diet: Original

This was so easy and tasty! Also healthy. Will definitely make again. I like that the salsa added flavor, but did not overpower the salmon.

By: Rachel
Posted: Jan 15, 2019
Diet: Original