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Sheet Pan Greek Salmon
with oregano sweet potatoes / kale salad

Active: 50 Total: 50
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.


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 Sweet Potatoes:
  • Sweet potatoes - 1 lb , cubed
  • Foil - for roasting
  • Oil, olive - 1 Tbsp
  • Oregano, dried - 1/2 tsp


  1. Sweet potatoes - Cube sweet potatoes. (Can be done up to 5 days ahead)
  2. Make Greek salsa - (If prepping right before cooking, get sweet 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)
  3. 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)
  4. Make spice blend - Combine oregano (portion for salmon), paprika, salt, and pepper. (Can be done up to 5 days ahead)

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  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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