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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 like to think i love greek food, but i usually don’t love olives. but because it said greek, i gave it a try. i loved it.

By: Whitney
Posted: Jan 06, 2019
Diet: Original

The meal came together so easily. I loved the salsa.

By: Rebecca
Posted: Jan 05, 2019
Diet: Original

Overheard at our house: ‘this might be my new favorite salmon recipe. The salsa is excellent. You can still taste the salmon and the salsa adds a nice tang. These are my preferred method of potatoes too.’ We used butter lettuce because kale is hit or miss for us but that’s all I changed.

By: Nicole
Posted: Jan 04, 2019
Diet: Original

Not a keeper for us, but we enjoyed it. The salad was great.

By: Christy
Posted: Jan 03, 2019
Diet: Paleo

Easy, tasty and healthy. Great trifecta.

By: Margaret
Posted: Jan 03, 2019
Diet: Original

The potatoes were a little bland but everything else was so good I'm giving it 5 stars and adding to favorites. Who knew kale + sunflower seeds could be so good?

By: Lindsey
Posted: Jan 02, 2019
Diet: Original