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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

Pretty tasty, but the tofu was bland

By: Mark-Andrea
Posted: Jan 01, 2019
Diet: Vegetarian

Eh, it was okay! Would try using a different spice for the cauliflower since the flavor kind of disappeared. Greek salsa was pretty good but would use a different olive next time! The spice rub for the salmon was amazing!

By: Roxana
Posted: Dec 31, 2018
Diet: Paleo

I didn't really follow the recipe to a T, but I haven't had salmon in a long time and it was a great change.

By: Kimberly
Posted: Dec 30, 2018
Diet: Gluten-free

This was a big win for us! We used dried parsley and roasted the peppers in the oven beforehand since the oven was super hot for the potatoes.

By: Jamie
Posted: Dec 29, 2018
Diet: Original

We really liked this and it was quite easy too. After all the beef this week, salmon was a nice change.

By: Liz
Posted: Dec 26, 2018
Diet: Paleo

Potatoes were amazing!

By: Christy
Posted: Dec 25, 2018
Diet: Original