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Sheet Pan Greek Salmon
with oregano potatoes / kale salad

Active: 50 minTotal: 50 min

This fresh and colorful meal can be easily customized to fit a variety of diet preferences. It was last featured in a meal plan in 2018.
Smarts: Prepping the Greek salsa ahead will save a lot of time when you're trying to get this meal on the table.

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
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
Oregano Potatoes:
  • Potatoes, baby red or yellow - 1 lb, quartered
  • Foil - for roasting
  • Oil, olive - 1 Tbsp
  • Oregano, dried - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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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 425F / 218C.
  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 19 reviews

This is a very adult meal. My 8 year old did not appreciate. I thought it was hecka good. I didn't change anything.

By: Nathan
Posted: Mar 23, 2020
Diet: Original

The potatoes were amazing! I made this with chicken instead of salmon and I marinated the chicken overnight in the oil and spices instead of sprinkling it over the top. It was really yummy!

By: Cassandra
Posted: Mar 22, 2020
Diet: Original

So yummy!

By: Kate
Posted: Mar 21, 2020
Diet: Original

potatoes came out perfectly. my husband said it was the best salmon i'd made so far. and ive made a lot of different types of salmon

By: Laura
Posted: Mar 20, 2020
Diet: Original

This was very nice. Would definitely make it again.

By: Alana
Posted: Mar 16, 2020
Diet: Original

Really good! We loved the lentils and tofu combination. We re-used dressing from last week (the shallots and lemon juice one), and it was also great on this. We loved the sunflower seeds as well.

By: Chris
Posted: Mar 12, 2020
Diet: Vegetarian